Special Report

The Best Pizzerias in the World

Source: Courtesy of Auon H. via Yelp

5. Pizzarium Bonci
> Location: Rome, Italy

Pizzarium Bonci, located not far from Vatican City, is operated by Bonci, who goes by just the one name. He says on his website that he’s “changing the pizza game by embracing my artisanal Roman roots and these guiding principles” [and] to wit, “quality without compromise, use only the freshest, natural ingredients available, [and] agriculture as culinary art.” Bonci’s pizzas are styled in “al taglio” – large, rectangular pies packed with toppings, cut with scissors into quadrilateral slices and sold by weight. Bonci says this makes it easier for patrons to customize for both price and variety. Pizzas range from the classic Margherita to creations with such ingredients as pumpkin, speck, and caciocavallo.

Source: Courtesy of Mengting Y. via Yelp

4. Gino e Toto Sorbillo
> Location: Naples, Italy

The Michelin Guide-endorsed Naples stalwart Gino e Tolo Sorbillo is known for its pizza pesto genovese, among other innovations, as well as a Margherita made with four cheeses and a lot of basil and cherry tomatoes. Owner Gino Sorbillo, who appears regularly on Italian television and is a celebrity in his own right, has opened numerous offshoots of his pizzeria around Italy, in Miami and New York City, and even in Tokyo, but the original on the via dei Tribunali maintains its high standards. Reviewers on tasteatlas say the “ingredients are many but the natural leavening makes this kind of pizza light.”

Source: Courtesy of Michael U. via Yelp

3. I Masaneilli – Francesco Martucci
> Location: Caserta, Italy

I Masaneilli is in Caserta, north of Naples. It has been operated by Francesco Martucci since 2001. He makes his pizzas by three different methods: steamed (at 212º F), fried (at 355º F), and baked (at 750º F). The Margherita pizza is made with San Marzano tomatoes, fresh mozzarella, and Madonna dell’Olivo Core’ngrato extra-virgin olive oil. The Nero di Corbara uses salt-packed Corbarino tomatoes and pork sausage with fennel seeds, with smoked caciocavallo and extra-virgin olive oil added after baking.

Source: Courtesy of Asish P. via Yelp

2. 50 Kalò
> Location: Naples, Italy

50 Kalò, helmed by Ciro Salvo, produces traditional pizzas as well as some innovative varieties, always of the highest quality. According to 50 Top Pizza, “The dough is perfect, melty and fragrant, and serves as the perfect foundation for tasty and well-balanced toppings that are a result of a careful selection of ingredients.” Salvo seeks out artisanal ingredients and uses locally milled flour. Diner favorites include the classic Margherita; a pie with salami and squash blossoms; and another with sardines and tomato sauce.

Source: O Kemppainen / iStock Editorial via Getty Images

1. L’Antica Pizzeria da Michele
> Location: Naples, Italy

Opened in 1870 and still run by the founding Condurro family, this pizzeria is often dismissed as a tourist trap – a situation hardly improved by the fact that Julia Roberts scarfed down a slice here in the movie “Eat Pray Love.” In fact the restaurant controls crowds by handing out numbers, deli-style. Nonetheless, da Michele is known the world over for its quintessential Neapolitan-style, wood-oven pies, and they may well be the platonic ideal of what Neapolitan pizza should be. Don’t look for contemporary takes here. There are only two pizzas available – the classic Margherita, topped with tomatoes, fior di latte, fresh basil, and a drizzle of soybean oil (in place of the traditional extra-virgin olive oil), and the Marinara with tomatoes, garlic, and oregano (no cheese). But enjoying one (or both) in this venerable establishment will tell you definitively what pizza is really all about.

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