Best Pizza in Rimini: Pizzerias Worth Your Evening

What makes pizza in Rimini different

Rimini is a Romagna resort first and a pizza city second, so the local repertoire is broader than dough alone: piadina flatbreads, fish from the Adriatic and other Romagna street food all share the menu with pizza. Pizza here splits into three habits. Soft, high-edged Neapolitan pies served at a table; crisp rounds from a wood oven near the seafront; and pizza al taglio, rectangular trays baked in slabs and sold by weight or by the square for a stand-up lunch.

That mix means you can eat well at almost any hour, but it also means a single 'best pizza' answer is misleading. Pick the style you want first, then the neighbourhood: Miramare and Viserbella for the southern seafront, Via Pascoli and Via Lagomaggio for residential streets a short walk from the sand, and Piazza Malatesta for the centre.

The pizzerias worth choosing, grouped by style

The names below come from a 2019 round-up of seven Rimini pizzerias published by RiminiToday, which itself draws on traveller reviews, plus the pizzerias' own pages where these exist. Use the round-up as a pointer to addresses and styles rather than as a current ranking. Treat the addresses as leads and judge the room and the dough yourself.

For a Neapolitan evening, the strongest cases are Pizza Italia in Miramare and NaPizz near the Tribunale. For dough with regional Italian toppings in a central setting, Pizzium at Piazza Malatesta. For specials and alternative flours, Prima o poi on Via Pascoli. For a fast lunch slice, Del Secolo on Via Gambalunga. For a seaside table, Del Toro and Frankie on Viale Regina Margherita. For dietary needs, Grey and Da Biagio. And for big pizzas in Viserbella, L'Adriatico.

Pizza Italia in Miramare: the family-run Neapolitan spot

Pizza Italia sits on Via Guglielmo Marconi in Miramare, on the southern edge of Rimini and one street back from the lungomare. It is a small, plain room with paper placemats for menus, the kind of place that reads as a tavola calda until the pizza arrives. The dough is the point: soft, high and properly risen, and a 2014 local pizza blog rates its pie above the smarter NaPizz.

Order the margherita with buffalo mozzarella, the salsiccia e friarielli (sausage with Neapolitan-style broccoli rabe), the calzone squagnizzo and the pizza fritta, a deep-fried folded pizza that is a Campanian standard rather than a Rimini one. The menu is short, so choosing is quick. Small versions suit children or a light appetite, and the fritto all'Italiana is a good shared starter.

NaPizz near the Tribunale: takeaway-first Neapolitan and fried Campanian snacks

NaPizz is on Via Flaminia near the Tribunale, closer to the city than the beach strip, and is set up mainly as a pizzeria and friggitoria for takeaway. The room is described as nicer than Pizza Italia's, and the kitchen is run by Neapolitans, pizzaiolo and waiters alike. The pie is tall and soft rather than crisp-based.

Beyond pizza, the fryer turns out arancini, crocchette and frittatine, and there are hot dishes such as parmigiana di melanzane and lasagne, plus panuozzi, a Campanian sandwich made from pizza dough folded and baked around a filling. It works well for a takeaway dinner or a picnic if you are staying on the station side of town.

Pizzium at Piazza Malatesta: regional-topped Neapolitan dough in the centre

Pizzium's Rimini branch is at Piazza Malatesta 20, a central address that makes it the easiest of these for an evening without a bus ride. The dough is Neapolitan in style and proved for more than 36 hours, which the company says gives a lighter, more digestible crust. Toppings are built around regional Italian ingredients with protected status, including Campanian mozzarella and Grana Padano DOP.

Several buses, including lines 2, 4, 14, 20 and 160, stop within a few minutes' walk at Campana-Valturio and Circ.Oc-Bertuzzi. There is a lunch menu with quicker options and a children's menu, and dogs are welcome. This is the one to skip if you need gluten-free food: the company states it offers no gluten-free dishes in order to avoid contamination, though some salads on the gastronomy list are gluten-free by ingredient.

Pizzeria Prima o poi on Via Pascoli: specials, vegan options and alternative flours

Pizzeria Prima o poi on Via Giovanni Pascoli 95, in the residential streets behind the beach, runs the widest menu of the group. Alongside traditional pies there are specials, white and red, vegan options and fornarina-style bakes, with a long list of toppings. The dough choice is the real draw: kamut, chickpea, farro, bran, buckwheat, cracked wheat, rice and corn flours sit next to the standard bases.

That range makes it a strong pick for a mixed group where one person avoids gluten or eats plant-based, though you should confirm how each base is handled in the kitchen. It is a table-service pizzeria rather than a slice counter, so budget an evening rather than a quick stop.

Pizzeria del Secolo on Via Gambalunga: pizza squares for a quick lunch

Pizzeria del Secolo on Via Alessandro Gambalunga 14 is in the centre and serves pizza in squares, called quadretti here, as a snack or a fast lunch; the 2019 round-up that lists it suggests a quick lunch or a savoury breakfast rather than a full sit-down pizza meal. Treat the detail on how it is sold as a lead rather than a confirmed counter format, and point at what looks good rather than planning ahead.

At many al taglio counters paying by weight is the norm: you indicate the size, they weigh it and you pay at the till, often before eating. Keep it simple and order two different squares, one with tomato one white with cheese or vegetables, to see which bake you prefer.

Pizzeria del Toro and Frankie on Viale Regina Margherita: seafront pizzerias

Both of these sit on Viale Regina Margherita, the long seafront road that runs south from the centre towards Miramare. Pizzeria del Toro at number 205 is a family-style restaurant that does local seafood and meat dishes as well as crisp-edged pizzas, so it suits a table where not everyone wants pizza. Frankie at 191/E has a wood oven, and the setting near the promenade is as much the draw as the dough.

Ristorante Pizzeria Frankie at 191/E is a few metres from the sand and, as of the 2019 round-up that lists it, had outside seating on the busy Miramare promenade. The wood oven produces light, digestible pies, and the kitchen also serves full restaurant dishes. Book ahead in high summer if you want one of the outdoor tables.

Pizzeria Grey on Via Lagomaggio: vegetarian and vegan pies a short walk from the beach

Pizzeria Grey on Via Lagomaggio 129 is a little tucked away, a short walk from the sea, and is the quiet option when the seafront rooms are full. The 2019 round-up lists traditional, vegetarian, vegan and gluten-free pizzas, making it an address where dietary needs are taken seriously. Ask how the gluten-free pies are baked before ordering if cross-contamination matters to you.

The vegan range means a plant-based eater is not limited to tomato and vegetables. The setting is modest and the pace unhurried, which suits families staying nearby more than a special night out.

L'Adriatico in Viserbella: oversized pizzas in a long-running family restaurant

Ristorante Pizzeria Adriatico is on Viale Porto Palos 64 in Viserbella, a small frazione of Rimini where the restaurant is described as the oldest pizzeria-restaurant in the area. It leans on Romagna hospitality, seasonal ingredients and generous portions. The signature is pizze giganti, oversized pizzas, a shareable format that works for a family table.

Beyond pizza, the kitchen turns out local seafood and meat dishes, so order one big pizza to share and a couple of secondi rather than a pizza each. It is a bus or bike ride from the centre, so plan it as a whole evening rather than a stop-off.

Pizzeria da Biagio: gluten-free double dough on the southern ring road

Pizzeria da Biagio on Via Circonvallazione Meridionale 28 is a restaurant as well as a pizzeria, and its gluten-free offer goes further than most: the pizza comes in a standard or double-dough version, both gluten-free. Toppings are generous and the kitchen aims for digestibility. For a coeliac traveller it is an address worth the trip out of the centre.

The southern ring road is a car-and-bus part of town rather than a stroll from the beach, so combine it with a visit to the Rimini Attractions guide if you are heading that way anyway. Confirm the gluten-free process with staff if you are highly sensitive.

Neapolitan versus Roman-style dough: what to expect on the plate

Neapolitan dough is soft, wet and quickly baked at high heat, producing a puffed, blistered cornicione and a centre that needs a knife and fork at first. Roman-style pizza is baked in a slab, giving a crisper base and a thicker bite. In Rimini you will meet both, plus local variations, so read the menu for words like lievitazione lunga (long rise) and impasto (dough).

At a table, the Neapolitan pie is a personal pizza, not a shared starter, and one per person is normal. At an al taglio counter you buy by weight, so start with two squares and go back for more. Those are the two ordering habits that make sense of the menus.

How to order and eat pizza in Rimini

At a sit-down pizzeria you order from the table, and a coperto, a per-person cover charge for bread and service, appears on the bill in most restaurants. Water is usually bottled and paid for, and a beer or a glass of Sangiovese is the standard pairing; keep it to one and enjoy the walk back.

Portions are generous and pizza is a full meal, so an antipasto to share, one pizza each and a single dolce between two is plenty. If you want a slower Romagna meal instead, trattorias in Rimini run to piadina, pasta and grilled meat. Finish the evening with the best gelato in Rimini rather than a dessert in the restaurant.

For an early evening before dinner, an aperitivo in Rimini is the local habit: a drink with a small plate of snacks, taken standing at a café. Coffee is drunk at the bar, and you pay at the till first in many cafés before taking the cup to the counter.

Pizza by the slice versus pizza at the table: matching the style to the time of day

Use the slice counters for daylight hours and the pizzerias for evenings. A square of pizza from Del Secolo fits a museum morning or a train to Bologna, while a Neapolitan pie at Pizza Italia, NaPizz or Pizzium is a proper dinner that needs an hour and a half.

Families with young children do better at the quieter rooms, Grey or L'Adriatico, where the pace is slower and a giant pizza can be shared. Couples and groups wanting variety should aim for Frankie's outdoor table or take the bus to Pizzium in the centre. If your trip runs through breakfast, breakfast in Rimini and the pastry shops in Rimini cover the earlier hours, and the cooking classes in Rimini are the option if you want to learn the dough yourself.

Which pizzeria should you book tonight?

For a soft Neapolitan pie and a plain room, go to Pizza Italia in Miramare; for takeaway and fried Campanian snacks, NaPizz near the Tribunale. For a central table with regional toppings, Pizzium at Piazza Malatesta, and for a fast lunch square, Del Secolo on Via Gambalunga. If you need gluten-free pizza, choose Grey or Da Biagio and skip Pizzium.

Whichever you pick, order one pizza each, share a starter and finish with gelato on the walk home. Pair the evening with a look at Piadina in Rimini if you want the other great Romagna street food before you leave.