Pizza and Street Food Across Italy's Towns

Pizza is Alghero's second act, not its headline. These are the kitchens where a pizza evening makes sense, what to order instead when the fish looks better, and how the old town and the Lido change your plans.

Amalfi town is a seafood town, so the pizza worth planning around sits along the coast in Cetara. Il Piennolo's contemporary Neapolitan pies, the anchovy marinara and the house Amalfitana are our pick, and this guide shows how to slot a pizza lunch into a day built around fish in Amalfi itself.

Arezzo's pizza shortlist runs to three names: 'O Scugnizzo for wood-fired Neapolitan rounds in the historic centre, Al Fogher for family-run Italian-style pizza near Ponte alla Chiassa, and Menchetti for long-fermented pizza by the slice on Verna wheat. Here is what each does well, which pies to order and how the evening-only hours shape your day.

Street food in Arezzo is not a strip of food trucks but a Tuscan habit of bakery counters, market stalls and rosticcerie. The snacks to seek out are potato-filled tortelli from the Casentino, warm porchetta in a panino, thin cecina and the offal panini Tuscans queue for at lunch.

Bellagio is a small town where pizza shares the table with homemade pasta and lake fish. Here are the pizzerias worth knowing, the style of base to expect, and how to order and pay without surprises.

Bergamo splits neatly for pizza: wood-fired Neapolitan pies and old-town terraces up in Città Alta, Roman pizza al trancio and city-centre dining rooms down in Città Bassa. Here are the pizzerias worth planning an evening around, plus the Gambero Rosso-recognised names out in the province.

Bologna's best pizza spans three distinct styles: Roman pizza al taglio and pizza alla pala by the slice, and proper Neapolitan pies with a soft, airy crust. This guide names the shops and pizzerias worth your lunch or dinner, the specific pizzas to order at each, and how to tell a quick counter bite from a booked table.

Bologna's street food is built on cured pork, fresh cheese and griddled bread: a mortadella cone with squacquerone, tigelle filled to order, folded piadina and the fried tortellini that locals argue about. Here is what each snack is, which counter to head for, and how to eat it standing up without wasting a meal.

Cagliari splits its pizza between sit-down Neapolitan pies on the lungomare and pizza al taglio sold by weight in old-town bakeries. Here are the names worth knowing, the dough styles behind them and how to order without overpaying for a view.

Six Catania pizzerias worth planning an evening around, from Squib's long-fermented doughs to the old fishing harbour at Cutilisci, with the style each one serves and what to order.

Pizza in Cefalù means a thin, crisp base piled with Sicilian ingredients: aubergine and ricotta salata on a Norma, wild mountain oregano with anchovies on a Mediterranea, sausage and porcini on a Contadina. Start with Ragno d'Oro on the lungomare Giuseppe Giardina, order one classic and one local speciality, and book ahead in high season.

Street food in Cefalù is a bakery-and-kiosk affair: rice balls, thick onion-topped pizza, chickpea fritters and paper cones of fried seafood, bought by weight along Corso Ruggero and eaten standing up. Here is what each snack is, how to order it and when it is at its best.

Como's pizza scene splits between family-run ristorante pizzerias with lake views and Sicilian-influenced kitchens where seafood shares the table with wood-fired pies. Here are two addresses worth planning an evening around, what to order at each, and how to pick between a terrace table and a plain dining room.

Pizza in Cortina d'Ampezzo comes in three useful shapes: a mountain chalet with long-leavened dough by the Socrepes chairlift, a family-run pizzeria a few steps from Corso Italia, and a thin, crisp slice counter in the centre. Here is what each one does and how to choose between them.

Focaccia genovese is a flat, olive-oiled tray bake sold by the piece from bakery counters across Genoa. These are the bakeries to seek out, the styles to know, and how locals eat a warm strip of fügassa with cappuccino.

Genoa's best pizza is spread across its residential quarters, from Albaro and Castelletto to Struppa and Nervi. Here are the addresses worth the walk, the styles to expect and what to order alongside.

The best pizza in Lucca comes down to two very different shops: Alice Pizza on Via San Paolino for Roman-style trays with dozens of toppings, and Pizzeria da Ninni on Via Giovanni Guidiccioni for pizza al taglio with unusual flours. Here is what to order at each and how to eat it.

Manarola's pizza answer is La Regina di Manarola, a pizzeria and restaurant spread over four outdoor levels in the upper village, above the marina and facing the Presepe. Here is how it works, what to order alongside, and where to go instead if you want the view over the coloured houses.

Manarola's artisan focacceria, A Piè de Campu, bakes Ligurian focaccia daily with olive oil and selected flours, serves it on a terrace beside a citrus grove, and opens in the evening from Tuesday to Sunday.

The best pizza in Modena is Neapolitan in style: soft, well-hydrated dough with a pronounced crust. Start with Pizzeria Vesuvio and its Arturo, then try La Costiera on Strada Morane for sourdough pizza and seafood under one roof.

Noto's pizza choice comes down to two very different evenings: Quadrilatero's dark-dough pizza in a garden setting outside the centre, or Sotto La Porta's classic and speciality pies at the gateway to the centro storico. This guide sets out what each serves, how the menu works and which night suits you.

Olbia's pizza scene runs from proper Neapolitan-style bases with high, well-baked crusts to central spots and takeaway options for beach-based stays. Da Dino on Via Mameli is the strongest single bet, pairing pizza with seafood cooking, and this guide covers what to order, how the evening runs and when a full kitchen matters more than the oven.

Padua's pizzerias split into three useful camps: soft Neapolitan crusts, thin wood-fired rounds and tray pizza sold by weight. This guide picks the rooms worth your evening, names the pizza to order at each and explains how dough styles, sharing and payment work in the city.

The best pizza in Parma splits into two clear camps: blistered Neapolitan pizze with a proper cornicione, and Roman-style pizza Alta that is soft inside and crisp underneath. Da Michele is the Neapolitan benchmark, Cavaedium the Roman one, and Via Farini gives you a central table or a box to take away.

Perugia's pizza scene runs from Neapolitan-inspired bases in the student quarter to contemporary doughs built on long fermentation. Here are the pizzerias worth planning an evening around, the specific pizzas to order, and how the city's metro and pan styles fit in.

Pisa's pizza strength is range: a historic oven turning out cecina and schiacciate, wood-fired pies with slow-risen dough near the airport, and Neapolitan-style cornicioni in the centre. Here is where to go, what to order and how the ordering works.

Positano's pizza is Neapolitan in style — soft rim, thin wet centre — served at a table rather than by the slice. Here is how a pizza meal works, what to order, and where to finish with a pastry along the coast.

Ragusa's most interesting pizza comes from Camiolo on Via Giacomo Matteotti, where the dough changes shape as often as the toppings. Here is what arrives at the table, how to book, and where the takeaway list comes from.

Ragusa's street food is built on durum wheat, ricotta, caciocavallo and Ragusano DOP. Here is what each snack is, what sits inside the pastry, which ones are tied to Easter and where to eat them in Ibla.

Scaccia ragusana is a thin, flaky Sicilian bake: stretched dough folded around slow-cooked tomato, basil and ragusano cheese, then baked until the layers show at the edges. Here is what goes into it, how the folding works, and the fillings to look for around Ragusa and Modica.

Ravello's pizza choice comes down to one address worth knowing, plus the coast below. Here is what Mimì Pizzeria & Cucina puts on its pies, how to order pizza alongside pasta, and which village pizzerias are worth the drive.

Ravenna's best pizza splits into three meals: a Neapolitan round, a shared pizza a degustazione cut into slices, or a full Romagna dinner where pizza sits alongside seven-hour ragù. Here are the addresses worth planning around, from the city out to Faenza and the coast.

Street food in Ravenna starts with piadina and crescione, the flatbreads sold from kiosks across Romagna, then widens into the fresh pasta dishes locals sit down for: cappelletti, passatelli, strozzapreti and the Ravenna-only spoja lorda.

Rimini's pizza splits into three habits: soft Neapolitan pies at a table, crisp wood-oven rounds near the beach, and squares of pizza al taglio eaten standing up at lunch. This guide names the pizzerias worth your evening, what to order at each, and how to match the style to your day.

Piadina is Rimini's own flatbread: thin, wide and cooked on a testo, then folded around squacquerone, prosciutto crudo and rucola. This guide explains the Rimini style, the difference between a piadina and a cassone, and the piadinerie worth planning lunch around, from the seafront to the Covignano hills.

San Gimignano has no famous pizzeria queue: pizza here comes as trayloads and focaccia from bakery counters, or as schiacciata from a tiny shop near the centre. Plan it for lunch, eat standing or on a bench, and follow it with a gelato.

Siena's best pizza arrives in two shapes: the pies at pizzeria-restaurants across town and the ciaccino, a Sienese flatbread most visitors walk straight past. This guide names the venues worth planning around, says what to order at each and explains how a pizza night fits into a Tuscan meal.

Sirmione's pizza is best planned by geography: wood-oven pizzerias inside the old town, terrace tables along the lake, and hybrid ristorante-pizzerias in Colombare and beyond where a non-pizza eater can order lake fish. Here are the names worth your evening and how to order.

Sorrento's pizzerias cook in the Neapolitan mould, and four addresses cover most appetites: a garden five minutes from the centre, a lemon-tree courtyard, a wood-fired alley spot and a dining room beside Piazza Tasso. Here is what each does well, which toppings to order and how the bill works.

The best pizza in Syracuse runs from a Gambero Rosso three-spicchi pizzeria to a pizza-and-Sicilian-cooking restaurant near Ortigia and a neighbourhood pizzeria on Via Crispi. Here is what each one does, which toppings to order, and how the size tiers work.

Four Taormina addresses for pizza, sorted by the kind of evening you want: a long-fermented base from a wood-fired oven, a relaxed Neapolitan-style pie, pizza in the middle of a Sicilian menu, and a terrace stop by the Isola Bella cable car.

Street food in Taormina runs through rosticcerie, pasticcerie and bars rather than market stalls: hot arancini from Antica Rosticceria Da Cristina, granita at Bam Bar, cannoli from the town's pastry counters, and a cheap seated lunch at Sikè Bistrot Siciliano. Here is what each snack is, what to ask for and how the counter works.

Trapanese pizza is thicker and oilier than the Neapolitan version, brushed with olive oil before baking and cut into small pieces. Pizzeria Calvino is the historic address; here is how the queue, the ordering and the rest of the day fit together.

Trapani's street food runs on fried Palermitan snacks, sesame-crusted sardines, boiled octopus and hand-whisked granita, with the fish-market square as the city's natural grazing ground. Here is what to order, what each snack is, and how the Stragusto festival turns that piazza into a token-run food market.

Treviso's best pizza is mostly Neapolitan in spirit: high cornicine, long-leavened dough and ingredients hauled up from Campania. This guide sorts the city's pizzerias by style, from Zero81's 48-hour dough to Equilibri's tray and steamed bakes, plus the Preganziol and Roncade addresses worth the trip out.

Trieste's best pizza is Neapolitan at heart: sourdough bases and wood ovens, family pizzerias that have fed the city for decades, and a handful of addresses that Triestini name first. Here is where to book, what to order and how a pizza evening in Trieste runs.

Trieste snacks its way through three culinary traditions: jota in a paper cup, baccalà mantecato tartine, sardoni in savor by the water and thick hand-cut ham sandwiches. Here is what each one is, where the stalls and kiosks cluster, and the late-morning window when they are at their best.

Verona has two strong pizza traditions: soft-crusted Neapolitan pies with a high cornicione and pizza al taglio sold by weight for a quick lunch. Here are the pizzerias worth a table in the centro storico and beyond, plus doughs and shapes that step away from the margherita.

Italian pizza is a thin, blistered base baked fast and hot, and Naples is where it became an art. Here are the styles you meet across Italy, the classic toppings translated, and how a pizzeria meal actually runs.

Italian street food changes completely between regions: a slice of pizza al taglio in Rome, arancini in Sicily, focaccia in Genoa, lampredotto in Florence. This guide matches each dish to the city you are actually visiting, explains what it is, and shows how the counter, the asporto order and the payment work.

Arancini are Sicily's golden fried rice balls: cooked short-grain rice wrapped around mozzarella, ragù or peas, crumbed and deep-fried. Here's what's inside, how they're shaped and fried, and why they work as a portable lunch rather than a knife-and-fork starter.

Focaccia is a soft, oil-rich Italian flatbread, dimpled by hand, drizzled with olive oil and finished with salt. Here is what separates it from other Italian breads, which flour to buy in the UK, how to top and eat it, and an honest verdict on whether it is a good first bread to bake.

Italian sandwiches are regional: a soft tramezzino in Turin, a tripe roll in Florence, a chickpea flatbread in Livorno, pork porchetta through Lazio and Umbria, and hollowed-out bread in Naples and Puglia. Here is what each one is, which bread holds it and what to order when you find it.

Lampredotto is Florence's signature street sandwich: the fourth stomach of a cow, slow-boiled in vegetable broth, chopped into a hollowed rosetta roll and topped with green sauce. Here is what goes into it, how it differs from tripe, where the fixed counters are and how to order it like a local.

Neapolitan pizza is a soft, foldable pizza stretched by hand, topped sparingly and baked in a wood-fired oven for 60 to 90 seconds. The Associazione Verace Pizza Napoletana sets out ten rules covering dough, shaping, toppings and the finished bake, and they give you a practical checklist for judging what arrives at your table.

Pizza al taglio is Rome's rectangular, pan-baked pizza sold by weight and cut to order with scissors. Here is what the name means, how a counter visit works, which slices to order in Rome and how to bake a pan at home.

Roman pizza comes in two forms: the thin, crisp tonda you order whole at a table, and pizza al taglio, baked in trays and sold by weight. This guide explains the difference, the toppings that define Rome, and the named bakeries, forni and pizzerias to try.

Supplì is Rome's answer to the rice ball: rice cooked in ragù, wrapped around mozzarella, breadcrumbed and fried until the centre stretches into a telephone wire. Here is what goes inside, where the name comes from, how it differs from arancini and how to fry a batch at home without the cheese bursting out.