2026 ranking 2026 ranking

If last year we described La Pratolina above all as one of the founding places of Pinsa Romana, this time we left with an even stronger conviction: today, the approach here is that of a great Roman kitchen, simply applied to a perfect base. The dough remains the cornerstone, now executed with great confidence by pinsaiolo Gerry Arzadon: golden, exceptionally light, crisp on the outside and soft at the heart, above all capable of supporting substantial toppings without losing its balance.

But it is what happens on top that truly impresses. Puntarelle, anchovies and buffalo mozzarella are a small masterpiece of restraint; porchetta, roast potatoes, provola and buffalo mozzarella transform a white Pinsa into a rich and enveloping succession of flavours; carpaccio, rocket, artichokes, onion and Worcestershire sauce show just how far one can go without losing harmony.

And then there are the fried specialities: supplì, salt cod, ’nduja and carciofi alla giudia, all of an exceptionally high standard. La Pratolina, then, does not live on its history alone. It continues to evolve and today represents one of the most complete, mature and convincing interpretations of Pinsa Romana.

If we had to explain, in technical terms, what the ideal pinseria should be like, the answer would be simple: stop by Pinsa Rossa in San Francisco and take notes. It is here because of the circumstances of Leo Cugnata’s life, but it could work just as well in Rome, Paris, Tokyo or anywhere else in the world.

The setting is appealing, dynamic and meticulously designed, Pinsa is genuinely at the heart of the project, and everything contributes to giving it the leading role. Then the ovals arrive and the verdict becomes even clearer: impeccable doughs, precise fermentation, perfect baking and, above all, an uncommon ability to master the toppings. The Carbonara impresses with the way sweetness, savouriness and heat remain constantly in balance; the Vesuvio Piccante pushes the interplay even further, without ever becoming excessive.

This is where Leo’s stature emerges: more a chef than simply a pinsaiolo, capable of transforming every topping into a carefully considered composition. Pinsa Rossa is not merely a great American pinseria. It is one of those extremely rare places that make you think, as you leave, that perhaps it really is difficult to imagine a better Pinsa than this.

Alessio Marasca is a master of dough, and sitting in front of the oven at La Pinsa di Anton is like attending a true masterclass in Roman pinsa. His work is deeply artisanal, yet underpinned by a professional and scientific approach built on research, experimentation and an intimate knowledge of the raw material. The result is an extraordinary dough: exceptionally light, fragrant, crisp on the outside and soft within, perfectly aerated and full of flavour.

The Margherita is perhaps its purest expression: seductive, enveloping and remarkably precise in flavour, allowing the dough, tomato and mozzarella to speak for themselves, with no need for anything else. It is our Pinsa of the Year 2026. More elaborate is the Provençale, with Coutelet tomato, olive tapenade, burrata, onion and fried sage: vegetal and succulent, with elegant bitter nuances. The Prosciutto e Fichi is also good, more complex with cherry tomatoes, onion, rocket and balsamic sauce, but it demonstrates that Alessio is at his very best with simpler pinse.

The intimate restaurant, with just twenty seats overlooking the counter and oven, is stylish and comfortable. Today, La Pinsa di Anton is one of the finest expressions of Roman pinsa in the world.

In just a few square metres – warm, lively and unmistakably Italian – Alessandro Perretti has managed to build a small cult around Pinsa in Paris. The restaurant is almost always full – booking is advisable – and what is particularly striking is how many French customers have now embraced this speciality, celebrating it enthusiastically at the tables with the amusing “la pinsà, pas la pizzà”, which explains the success of the project better than many words could.

The dough remains the true strength: exceptionally light, dry, free from any greasy sensation, crisp and remarkably clean in flavour, above all capable of supporting substantial toppings without losing its balance. The Regina, with tomato, mozzarella, cooked ham, champignons and smoked Sila provola, is rich yet composed, with an enjoyable progression of flavours. Even more convincing is the André: tomato, mozzarella, egg sauce, Pecorino Romano fondue, pancetta and black pepper create an indulgent, intense and surprisingly harmonious Pinsa.

Vale & Ale thus confirms everything positive it showed last year, adding greater confidence in execution and a personality that is now clearly defined. Perretti continues to grow, and with him grows an address that today represents one of the most convincing expressions of Italian Pinsa beyond Italy’s borders.

Roberta is undoubtedly one of the world’s finest pinsa makers, as she demonstrated by winning the first edition of the World Pinsa Guide. That distinction is fully reaffirmed in this latest assessment, which once again highlights her talent, sensitivity and extraordinary command of the dough. Her pinsa stands out for its lightness, excellent open crumb and appealing contrast between a crisp exterior and a soft interior.

The four versions tasted reveal a cuisine firmly focused on ingredient quality and balance of flavours. The Martina Franca is particularly impressive, bringing together capocollo, stracciatella and friarielli in a splendid combination, while the Margherita showcases the qualities of the base, despite a few slightly overbaked areas. The generously topped, enveloping Cacio e Pepe retains an admirable harmony of flavours, and the Vegetarian is equally convincing.

The setting is simple and welcoming, with attentive, well-organised service. Roberta remains one of the leading figures in contemporary pinsa, combining technical excellence with remarkable consistency.

In the heart of Catania, Officina 51 approaches pinsa with personality, technical skill and a keen appreciation of Sicily’s culinary heritage. The restaurant makes an immediate impression with its contemporary design, combining volcanic stone, floral details and carefully considered lighting. In the kitchen, a fragrant, well-structured dough provides the foundation for thoughtfully selected ingredients.

The outstanding Cucunci brings together the sweetness of stracciatella, the fresh green notes of mixed leaves and the distinctive aroma of Salina caper berries, enhanced by Zammara extra virgin olive oil. Equally impressive is La Norma in giallo, an original interpretation of a Catania classic, featuring yellow datterino tomatoes, wild fennel pesto, crisp aubergine and aged buffalo ricotta. The fried specialities also deserve attention, particularly the excellent panelle and miniature arancini, while the drinks list showcases Sicilian producers.

Young, exceptionally attentive and friendly staff complete the experience. A restaurant of considerable merit, successfully bringing together creativity and a strong sense of place.

Two generations of pinsaioli, father and son, are the heart of Spartaco, a name with two locations in Rome, the Tor Vergata venue being the most recent. The dough undergoes between 48 and 62 hours of fermentation and impresses with its crispness, lightness and excellent open crumb structure. The choice is extensive: focaccias, filled Pinse and no fewer than 42 Pinsa Romana options, all supported by quality ingredients and remarkably fair prices.

The Rossa Bufala e Alici is excellent: beautifully browned, dry, crisp, aromatic and remarkably persistent on the palate, it stands out above all for an impressive balance that constantly invites another bite. Equally successful is the Patate, ’Nduja, Fiordilatte e Ventricina, where the base perfectly supports the generous toppings and the spicy character of the cured meats finds an effective counterpoint in the sweetness of the potatoes and fior di latte. The fried specialities are also excellent, from the classic supplì to the ’nduja, cacio e pepe and amatriciana versions, all distinguished by a particularly crisp coating.

A technically accomplished Pinsa, executed with simplicity and precision, proving that excellence can also thrive away from the more central areas of the Italian capital.

There is a little corner of Rome in the heart of Capitol Hill, just steps away from Eastern Market. This is La Casina DC, opened in November 2021 by Angela Andellini and Fabrizio Costantini, a Roman couple who have brought an authentic and passionate interpretation of pinsa to the American capital. Angela oversees the culinary creativity, while Fabrizio takes care of the dough and fermentation, a partnership that delivers truly impressive results.

The restaurant is spacious, welcoming and thoughtfully laid out, enhanced by a delightful outdoor patio. Everything evokes Rome, with pride and understated elegance, without ever slipping into caricature. The absence of pre-baking and the use of a wood-fired oven contribute to an outstanding dough, with an airy structure, beautifully balanced crispness and remarkable lightness. The It’s Your Fall Pinsa, topped with pumpkin cream flavoured with onion and rosemary, speck, burrata and Brie, is particularly impressive: rich and intense, yet surprisingly harmonious. Equally successful is the Vegana, featuring yellow cherry tomato cream, Taggiasca olives, oven-roasted cherry tomatoes, red onion, basil and oregano: complex, flavourful and utterly enticing.

Impeccable service, a carefully crafted offering and an exceptionally strong identity. One of the finest expressions of Roman pinsa in the United States.

In the Junction neighbourhood, amid Toronto’s low-rise brick houses and an almost village-like everyday life within the great metropolis, Venga Cucina is one of those places remembered for its people even before what arrives at the table. Gino Benevenga and his wife Mary have created a corner of Italy thousands of kilometres from the Bel Paese, built around a sense of hospitality that feels natural rather than contrived. He brings with him a lifetime spent in the restaurant world and a chef’s sensitivity that emerges above all in the balance of the toppings; she is an essential part of that warm, immediate family atmosphere that makes guests feel welcomed rather than simply served.

Pinsa remains at the heart of the project and continues to perform at a very high level. The dough, subjected to a long maturation, shows lightness, crispness and a structure capable of supporting generous toppings without losing its clean character. The Spagnola, with 100% bellota Iberian ham, truffle Manchego cheese and rocket, is rich yet well controlled; the second tasting is even more convincing for its overall balance and precision.

The menu reflects Gino’s personality well: alongside the Pinse are Italian appetisers and fresh pasta, while the beverage offering – already awarded in the previous edition of the Guide – completes an experience that goes far beyond the product itself.

In Williamsburg, Montesacro has been bringing the Roman identity of the project originally created in San Francisco to New York since 2019, interpreting it in a venue with a strong personality, featuring a dining room, bar and an atmospheric garden room at the rear. Emanuele Tibaldo has been the driving force behind this location from the very beginning, alongside the work of pinsaiolo Luca Orsini, highly skilled at creating an offering that, during our visit, displayed great technique and remarkable precision in the toppings.

The dough is fragrant, crisp and light, capable of supporting substantial toppings without losing its balance. The Garbatella is very good, built around the combination of tuna, buffalo mozzarella, caper mayonnaise, Calabrian chilli and marinated onion. But it is the Casal Bertone that truly leaves its mark: mozzarella, crispy guanciale, Pecorino and strawberry-tree honey create a remarkably precise sweet-and-savoury interplay, indulgent yet perfectly defined. A bold and accomplished balance that earns it our Pinsa Ardita of the Year Award.

Montesacro Brooklyn thus confirms its strong identity and personality, offering the most complete Pinsa experience on the New York scene.

The quality of the dough is Danylab’s calling card. At this workshop in Aprilia, Danilo Marconi demonstrates remarkable technical skill, supported in running the business by his mother, Maria Celeste Di Zoglio. The Pinse impress with their fragrance, crispness, golden crust and structure, which comfortably supports even generous toppings.

The Sottobosco, with mozzarella, sausage and porcini mushrooms, is excellent: a classic combination elevated by the balance of aromas, textures and flavours. Equally successful is the Piccantina, with aubergines, ventricina and stracchino, where the spicy notes meet the softness of the cheeses. Ingredients are carefully selected, and precise baking brings out the character of each recipe. Also interesting is the Pinsa WOW, a double-sized version designed for sharing, offered with twelve traditional toppings.

A workshop with a distinctive personality, delivering outstanding results through a generous, clearly defined offering.

Just a few steps from the ocean, in the heart of the Northern Beaches, Freshwater reveals a different side of Sydney: relaxed and effortlessly elegant, with a strong seaside identity. This is where Matteo Dominici and Giacomo Orlandi opened the first I Gladiatori, before expanding the project to North Strathfield. The venue is smaller and more intimate than its second location, with a pleasantly informal atmosphere and a menu in which pinsa remains firmly at centre stage.

Dominici comes from the world of gelato and, after the Covid period, returned to Rome to deepen his knowledge of pinsa-making techniques – an experience reflected in the quality of the dough, which is light, well aerated, crisp and technically precise. The Buffalo Margherita is classic and well executed, with a convincing balance between base and topping. More intriguing is the Pinsa alla Vodka, featuring a tomato sauce finished with vodka that playfully recalls the iconic penne alla vodka of the 1970s.

In both, what stands out above all is the assured handling of the toppings: generous yet balanced, complementing the dough without overwhelming it. A solid, distinctive and very well-made pinsa, in a venue that naturally brings together a Roman soul and the Australian lifestyle.

In North Strathfield, a residential neighbourhood in Sydney’s Inner West, I Gladiatori occupies a spacious venue in the Bakehouse Quarter, immediately evoking the atmosphere of a classic Roman osteria: informal and comfortable, with outdoor seating and a particularly warm welcome from Ulisse Hoxa. It is the second venue opened by Matteo Dominici and Giacomo Orlandi, following their Freshwater location, which opened seven years ago on the Northern Beaches.

Here, pinsa takes absolute centre stage, with around twenty different options and an exceptionally well-made dough. The Carbonara is the most convincing: a crisp, light, flavoursome and perfectly aerated base supports a generous, beautifully balanced topping that reproduces the flavours of the classic Roman recipe with remarkable authenticity. The Parmigiana is less accomplished, slightly compromised by excessive cooking, although the overall quality of the dough remains evident.

Service, the venue’s strong identity and the central role of pinsa throughout the offering are all excellent. I Gladiatori brings to Sydney a credible and technically accomplished expression of Roman culinary culture, without ever reducing it to mere folklore.

In Buffalo’s vibrant Elmwood Village neighborhood, just a short distance from Niagara Falls and the Canadian border, Roman pinsa has found an exceptionally talented ambassador. Daniela Kayser is a whirlwind of warmth, enthusiasm, and genuine hospitality, whose adventure began in 2019 thanks to her sister Adriana, who introduced her to the charms of this Italian specialty. The restaurant is spacious and welcoming, with a menu featuring several interpretations of pinsa alongside traditional Italian dishes.

Yet it is the outstanding quality of the dough that truly steals the show: impeccable preparation, beautifully developed air pockets, exemplary crispness, and remarkable flavor. The Margherita is a masterclass in technique and precision, with perfectly balanced toppings that rightly allow the crust to take center stage. Equally successful is the version with smoked salmon, lime, crème fraîche, and capers, an elegant combination displaying a refined sense of balance and taste.

There is some room for improvement in serving temperature, but the overall standard is decidedly high. Warm hospitality, professionalism, and a particularly skilled touch make Daniela one of the most compelling destinations for pinsa in the United States.

In an elegant, quiet residential neighbourhood of Rome, Pizza Capitale (a pity about the name…) is a well-kept venue with only a few indoor seats and a pleasant outdoor area. The selection is extensive – 37 white Pinse and 23 red – but beyond the numbers, what stands out above all is the rigorous focus on raw materials. The dough is decidedly above average, very close to perfection: the base arrives hot, perfectly browned, dry and crisp, with a remarkable open crumb and a structure capable of supporting even substantial toppings without giving way.

Excellent is the Pomodori gialli e alici, where Apulian stracciatella, Cantabrian anchovies and semi-dried yellow cherry tomatoes create an elegant balance of savouriness, sweetness and acidity. But it is the Margherita con bufala that truly leaves its mark: Rosso Gargano tomato pulp, buffalo mozzarella Dop, basil and Olivastro extra virgin olive oil from Itrana come together in a tasting of extraordinary immediacy, fragrant and harmonious, capable of turning simplicity into emotion. Memorable.

Tireless, courteous and helpful service. The beer selection is good; the wine selection less so. One of the most convincing expressions of Pinsa Romana encountered in the capital.

On the corner of Bush and Jones Street, on the edge of Nob Hill and within the dense urban grid of downtown San Francisco, Gusto Pinsa Romana could easily go unnoticed. Small, simple and without any particular aesthetic ambitions, it is nevertheless one of those places where a glance at the counter is enough to understand immediately what the priority is: here, everything revolves around Pinsa. Twenty-four different versions, a few salads playing a supporting role, plenty of delivery orders and, above all, preparation to order that gives the product a genuinely artisanal dimension.

It was one of the most delightful surprises of the year. The pinsaiolo, of Turkish origin, belongs to that category of artisans who seem to have discovered their vocation relatively late, yet pursue it with almost stubborn concentration. The technique is precise: the highly hydrated dough, matured for a long time, is crisp, light and well aerated to the bite, without any unnecessary heaviness. Even the Margherita, a benchmark that leaves very little room to hide, surprises with its balance and clean flavours; the second tasting raises the bar even further, showing how skilfully the toppings complement the base without overwhelming it.

But perhaps what convinces most is precisely the consistency of the concept. In an American landscape where Pinsa often appears as just one item within much broader Italian menus, Gusto has chosen an almost monographic approach. No distractions, no attempt to become something it is not.

In just 47 square metres, including the kitchen, 075 Pinsa Romana packs a remarkably solid project into a tiny space. Perugia-born Michele Bei came to pinsa after culinary studies, professional experience and specialist courses in Italy, a background clearly reflected in the dough, the venue’s strongest feature. The bases are pre-baked fresh every day, never frozen, after at least 24 hours of fermentation. The pinsa is crisp, light and flavourful; the crumb could be slightly more open, but structure and hold are convincing.

The Margherita is excellent, precise in both baking and balance, as is the second pinsa tasted, Capricciosa. Toppings are high quality, with many ingredients produced in Australia, including mozzarella made by a Roman cheesemaker and locally made cured meats, while the prosciutto is imported. The concise menu remains focused on pinsa, tray-baked pizza and supplì.

The New Farm venue is informal, with few seats and a strong takeaway trade, yet on weekends it can serve more than 200 pinse in an evening. A young, technically accomplished business offering Brisbane a credible interpretation of Roman pinsa.

In the heart of Pigneto, Pinseria Romana is an intimate and meticulously designed venue, run by a young, knowledgeable and courteous team. Here, Pinsa truly takes centre stage: 25 Bianche, 14 Rosse and five Vegane make up an extensive menu, complemented by fried specialities, calzoni and desserts. On the plate, the technical precision is remarkable. The shape is traditional, oval and irregular, while the baking is impeccable; the high hydration produces a generous open crumb and a successful contrast between external crispness and internal softness.

The Cicoria, with Molisana mozzarella, sautéed chicory, garlic and chilli, wins you over precisely through its apparent simplicity: it carries the aromas of bread and home cooking, with the vegetable element perfectly complementing the base. Even better is the Bufalina. Tomato passata, Campania buffalo mozzarella Dop, Pachino tomatoes and fresh basil create an indulgent, immediately appealing tasting experience, supported by excellent ingredients and a dough that is soft, crisp and perfectly aerated. A version capable of making a great classic memorable.

The beer selection is good, while the absence of a wine offering is surprising. One of the most convincing expressions of Pinsa Romana in its city of origin.

A pioneer of Roman-style pinsa in Los Angeles, Alessandro Iacobelli has been developing a project for the past seven years, drawing on extensive experience in the American restaurant industry and the art of breadmaking dating back to the 1990s. Located in the lively Beverly Grove neighborhood, Oste embodies authentic Italian spirit in a comfortable, welcoming setting, featuring an attractive bar counter, well-spaced tables, and a charming outdoor patio.

The expertly crafted dough boasts an airy structure, excellent crispness, and remarkable lightness, providing the perfect foundation for generous toppings. The Patate, topped with roasted potatoes, raclette, Parmigiano, garlic, black pepper, and rosemary, impresses with its intense flavors and rich character. Even more convincing is the Funghi, featuring scamorza, wild mushrooms, parsley, Parmigiano, and truffle oil, distinguished by its overall balance and harmony.

Impeccable service, a pleasant atmosphere, and an appealing beverage selection, ranging from classic cocktails to an extensive choice of Italian wines, complete a thoroughly enjoyable experience.

In the heart of Perugia’s historic centre, along one of the city’s most charming streets and directly beneath the medieval Torre degli Sciri, Rosaria Yabar and Davide Anderlini opened this young, lively and highly popular venue in 2017. Davide is the pinsaiolo and is behind an exceptionally broad selection, ranging from classic recipes to richer, more contemporary interpretations.

Three Pinse were tasted during our visit: the Carbonara Rossa is intense and generous, with substantial toppings well supported by the dough. The Marche, on the other hand, focuses on clean, distinctive flavours. A special mention goes to the extensive selection of gluten-free Pinse, demonstrating the venue’s particular attention to gluten-free preparations, which here represent a significant part of the offering rather than simply an alternative.

Torre degli Sciri has a clear identity: an informal, contemporary venue attracting a diverse clientele, set in a fascinating location where centuries of Perugia’s history unfold just beyond its doors.

Pinsa e Buoi is a well-established business, with three locations in Rome and one in Ibiza. At the San Giovanni venue, in a central location, Pinsa is served in an elegant, well-designed setting with the feel of a restaurant and courteous, professional service. The menu features around 30 options, divided into Roman, classic, wholemeal and gourmet Pinse, as well as a Gourmet Selection built around particularly high-quality ingredients; also interesting are the off-menu Pinse based on the availability of seasonal produce.

The Regina Margherita is a classic executed with great precision: hot, golden and crisp, it combines fiordilatte from Agerola, tomato and basil in impeccable balance, supported by a good open crumb and pleasant softness. More original is the off-menu version with San Pietro figs and Parma ham, a refined interpretation of a Roman pairing: sweetness and savouriness interact elegantly, although a slightly too-dry base limits the final result. The ingredients are consistently fresh and of high quality. Less convincing is the classic supplì, part of a traditional and concise selection of fried specialities.

The wine offering is of a decidedly higher level, extensive also by the glass and consistent with the restaurant-oriented character of the venue. A solid offering, capable of combining Roman tradition, high-quality ingredients and a convincing gourmet approach.

With its unmistakably Roman soul in the heart of Bari, Mezza Piotta has built a distinctive identity around the culinary traditions of the Italian capital, reflected in both the menu and the carefully designed setting. Pinsa is one of its strengths, thanks to a light, well-aerated dough with a pleasant texture.

Rich and indulgent, the Carbonara combines stracciatella, carbonara sauce, crispy guanciale, pecorino, pepper and a red wine reduction: the creamy component slightly dominates, but finds an effective counterpoint in the guanciale’s texture and savouriness. A step above is the Parmigiana, clearly the standout of the tasting: tomato, fior di latte, aubergine, confit cherry tomatoes, Parmesan, basil, basil reduction and tomato foam create an elaborate yet precise and balanced topping, supported by a light, well-developed base.

High-quality ingredients and clearly defined flavours complete an excellent pinsa. The staff demonstrate technical expertise and a thorough knowledge of the product, while service is attentive and well organised.

On a side street in downtown San Francisco, between Market Street and the SoMa district, Montesacro continues to be much more than a good pinseria: it is a pioneering place. Here, in 2015, Gianluca Legrottaglie opened what would become the first true outpost of Pinsa Romana in the United States, beginning a story that over time would generate imitators, disciples and new openings. Last year it deserved its place in the Top 10, in recognition of both its quality and its historic role.

Even today, stepping into Montesacro means changing latitude within just a few metres. Outside is San Francisco; inside, a popular, instinctive Rome, evoked even in the names of the Pinse, dedicated to the borgate and more peripheral neighbourhoods of the capital. Maranella, Ostia, Garbatella, Torpignattara: not mere folklore, but a small sentimental atlas that perfectly expresses the identity of the project.

This year’s experience confirms a highly convincing dough structure, crisp and well supported, with precise toppings and remarkable overall consistency. The Maranella is our best tasting, generous yet balanced.

In the heart of Brentwood, an elegant residential neighborhood of Los Angeles, Roman-style pinsa has found a home thanks to Toscana Restaurant Group, a prominent name in California’s restaurant scene, which opened this establishment in July 2024. Spacious interiors, efficient service, and impeccable hospitality define its relaxed, distinctly American atmosphere, with Marianna standing out for her warmth and professionalism.

The menu features five interpretations of pinsa, whose greatest strength lies in the dough, made from a blend of wheat, rice, and soy flours and subjected to a long fermentation process. Light, beautifully aerated, and exceptionally crisp, it offers a structure that perfectly supports the toppings. Both the Margherita and Romagnola are convincing examples, showcasing the quality of the base and the careful selection of ingredients, with generous toppings that harmonize beautifully with the pinsa’s texture.

The establishment’s identity as an enoteca adds another dimension, with a wine selection that enhances the overall experience. A well-established concept that skillfully brings the tradition of Roman pinsa to the vibrant culinary landscape of Los Angeles.

In the heart of Vienna, Pinsatore demonstrates how authentic Pinsa Romana has an intrinsic value that extends far beyond Italy. The story begins with Abraham and a family originally from Mesopotamia, who arrived in Austria in 1975: what was once the ethnic restaurant run by his parents has, with the new generation, become a venue devoted exclusively to Pinsa. A clear-cut choice, supported by dough prepared entirely in-house, without relying on purchased bases.

The result is convincing: an elongated shape, hand stretching, crispness on the outside and a soft, well-structured centre. The Pinsa arrives piping hot and is served whole on a wooden board, preserving all its fragrance. Among those tasted, the version with tomato, mozzarella and spicy salami is good, a classic also highly appreciated by the Viennese clientele. Even more successful is the white Ramazzotti, a true house signature, where buffalo mozzarella, prosciutto crudo, sun-dried tomatoes, rocket and Parmesan achieve a precise and indulgent balance.

Friendly, informal hospitality, helpful service and a varied drinks selection including draught beers, wines, cocktails and non-alcoholic options complete the experience. An address with a strong identity, capable of presenting Pinsa Romana with credibility in the heart of the Austrian capital.

At Chiosco Malù, the quality of the pinsa goes well beyond the simple, highly informal appearance of the venue. Its main strength is the dough, prepared according to the traditional method: light, well developed and with clearly defined aeration, it offers a pleasant texture and a fine balance between a crisp exterior and a soft interior. The Margherita Pro, topped with cherry tomatoes, fior di latte, stracciatella, basil and extra virgin olive oil, showcases these qualities effectively through a simple, well-judged combination; some excessive browning around the edge, however, slightly detracts from the precision of the bake.

Less compelling is the Patacot, with fior di latte, cooked ham and roasted potatoes: a straightforward combination in which the soft, rich components and the potatoes tend to weigh down the overall result, without compromising the good structure of the base. The staff know the product well and demonstrate solid technical expertise.

The identity of the venue is less convincing, with an aesthetic that feels somewhat underdeveloped compared with the quality of the pinsa. The extensive menu, featuring numerous other dishes, also tends to take the focus away from a product that deserves greater prominence.

Founded in 2015 by four cousins, Il Ponticello is a young, well-designed venue just a few steps from Marconi metro station. Spacious dining rooms, well-spaced tables and a long counter create a welcoming setting, supported by a young, courteous and professional service team. Pinsa is the star of an extensive offering, with a dough made from flours from the Marche region and an interesting alternative based on wholemeal spelt, durum wheat, toasted bran and barley malt.

On the palate, it impresses with its crispness, browning and structure, although a more generous open crumb could give it greater airiness. The selection of ingredients is excellent. The Bufala e Pachino is a classic executed with great precision, where Gustarosso tomato, buffalo mozzarella from Caserta and basil achieve a well-judged balance. More creative is the Tuna, fresh and harmonious, with tuna from Cetara, yellow datterini tomato cream, sweet-and-sour onion, Gaeta olives, onion chutney and caper powder.

The Fiori e Alici is also very good, intense and persistent. Completing the experience is a selection of traditional fried specialities, with the parmigiana standing out, together with particularly well-curated wine and beer lists.

Beerteller offers a wide-ranging and lively interpretation of pinsa in an informal setting with a strong connection to the world of beer. The dough, described as highly hydrated and subjected to long maturation and proofing, produces a thin base with a pleasant texture, although its aeration is limited and the rise rather restrained, making it less airy than might be expected.

The toppings are considerably more accomplished. The Antani combines artichoke cream, fiordilatte, Finocchiona PGI, pecorino cream and almond flakes in a rich yet well-balanced composition, where creaminess, savouriness and crunch work together harmoniously. More straightforward is the Golosa, topped with fiordilatte, prosciutto crudo, buffalo mozzarella, confit cherry tomatoes, rocket, pepper and extra virgin olive oil: the ingredients remain clear and distinct, without weighing down the base.

The menu offers numerous variations and confirms a thoughtful approach to the composition of the pinse. Service is knowledgeable and well organised. A convincing proposition, particularly for the quality and variety of its toppings, while greater lightness and development in the dough would allow it to take a further step forward.

In Windsor, just across the river separating Canada from Detroit, Cotta Food Bar tells a beautiful story of shared passion. Antonia Maceroni, chef and culinary instructor, and Tania Sorge, the driving force behind management and hospitality, transformed their encounter with Pinsa in Rome into a project with a strong identity. The two owners trained directly in Italy, and today Cotta presents itself as the city’s only true hub dedicated to Pinsa.

The venue is elegant yet relaxed, comfortable and welcoming. The dough, made with wheat, rice and soy and fermented for 72 hours, is fragrant, light and well aerated, with a highly convincing structure. The Napoletana is the most successful tasting for its balance and precision; La Bomba maintains a good level, although it is more generous and immediate. The quality of the base, the correct serving temperature and, above all, the overall sense of care make Cotta one of the most interesting discoveries of our Canadian journey.

Here, Pinsa is not simply an addition to the Italian menu: it has become a central part of a project born from a love for this product and the desire to introduce it to an area where it was still little known.

In the vibrant Arts District of Downtown Los Angeles, Claudio Villani, an Italian sommelier with extensive experience in San Francisco and Las Vegas, has created a distinctive destination alongside Yan Wong. Propaganda is, above all, a temple of wine, boasting an exceptional selection of labels that reflects passionate research and remarkable expertise. The refined, contemporary setting is dominated by wine bottles, the true stars of the show.

Pinsa, offered in eleven varieties, complements this wine-focused philosophy with a distinctive style: thin dough, limited rise, and pronounced crispness, quite different from the softer texture of traditional Roman pinsa. While this somewhat limits its structural expression, it is a deliberate choice designed to enhance the pairing with wine.

The toppings are generous and well-balanced: the Margherita offers a straightforward interpretation, while the Napoli, featuring smoked provola, anchovies, olives, and capers, is even more convincing thanks to its intensity and character. Attentive service and an engaging atmosphere complete a thoroughly enjoyable experience.

Born from the intuition of György Preyer, Vegazzi Specialty Pizzeria brings a distinctly personal vision of the pizza world to central Budapest, built around an entirely plant-based kitchen. Alongside contemporary Neapolitan pizza, Pinsa Romana also has its place, made with a highly hydrated dough that is light, well developed and pleasantly fragrant. There are six options, moving away from the idea of reproducing meat flavours through plant-based substitutes and instead focusing on original combinations.

Among those tasted, the Tapenade is the most convincing, intense yet balanced, while the spicy Ungherese, with garlic and onion, is less precise. Creativity reaches its peak with the Arrabbiata, built around an unusual combination of peanut cream, dates, fermented soy and chilli. It is precisely in the personality of the toppings, as well as in the quality of the dough, that Vegazzi finds its distinctive character.

Service is attentive and well paced; the beer and wine selection is also interesting, with a significant presence of Italian labels.

Some places win you over before you even sit down, thanks to genuine hospitality, warm smiles, thoughtful attention and an old-fashioned sense of welcome. Peppe e Memea is one of them. In a spacious, carefully maintained setting, with an open kitchen and oven, its pinsa celebrates the culinary heritage of the Salerno area through thoughtfully selected ingredients.

The Reginella Dop is a tribute to simplicity: outstanding San Marzano tomatoes from the Agro Sarnese-Nocerino, buffalo mozzarella and wonderfully fragrant basil complement a crisp, golden base with an appealing open crumb. More rustic in character, the Nonna Memea draws inspiration from traditional escarole pizza, with pine nuts and black olives from Cilento: a generous creation whose moist topping slightly affects the structure of the base.

The house-made fried potatoes are not to be missed, irresistibly crisp and flavoursome, and a true speciality of the restaurant. The drinks selection is concise but attentive to small producers. Above all, the warm, thoughtful and natural service makes the experience special, reflecting a culture of hospitality well worth celebrating.

In the heart of Casarano, Artigiani dei Grani offers a carefully conceived interpretation of Roman pinsa, based on a dough that stands out for its lightness, good aeration and particularly pleasant texture. The base is well developed, fragrant and evenly browned, achieving a fine balance between a crisp exterior and a soft interior. The Margherita highlights the qualities of the dough, although the generous amount of topping slightly moistens the centre, compromising its overall structure.

More convincing is the Pinsa degli Artigiani, topped with locally sourced fior di latte, velvety potato cream, cacio e pepe cream, crispy Norcia Igp guanciale and organic extra virgin olive oil: a decidedly rich composition, yet well orchestrated, in which creaminess, savouriness and contrasting textures achieve an appealing balance. The quality of the ingredients is good, while the staff show competence in explaining the product.

The setting is spacious, well maintained and has a distinct identity. A solid, technically reliable pinseria that could develop further by refining the precision of its toppings and ensuring a drier base in its more generously topped creations.

Just a few steps from Piazza Risorgimento and the Vatican, Pinsa ’Mpo’ is a small, informal venue with an almost takeaway-style approach, where Pinsa nevertheless remains firmly at the heart of the offering. The menu favours classic, straightforward recipes, prepared with fresh ingredients and particular attention to the toppings. The Amatriciana, with mozzarella, tomato, pancetta, red onion and Pecorino, arrives well browned, dry and fragrant, although the open crumb is less convincing. More accomplished is the Bufala e Pachino with fresh basil and Genovese pesto: rich, crisp on the outside and soft inside, with a structure capable of supporting a generous topping without difficulty. The serving temperature is consistently impeccable, while the staff handle even the busiest moments with courtesy and professionalism. A pinseria that is simple in style, yet solid, reliable and capable of delivering a very enjoyable overall experience.

In the refined Daikanyama district, just a few minutes from the station of the same name, Bontà Italia represents one of the most structured projects dedicated to Pinsa Romana in Japan. Established in 2021 as an offshoot of the Marche-based Bontà Delle Marche, the venue has made promoting Pinsa throughout the Asian market a genuine mission, over time also developing catering and professional distribution activities.

Its connection with Italy is direct: the specific blend of wheat, rice and soy is used, with highly hydrated doughs and long fermentation times, while the pinsaioli undergo dedicated training. The menu remains firmly focused on the Roman speciality, complemented by a selection of Italian dishes, ranging from classics such as Marinara and Margherita to richer interpretations also designed to appeal to local tastes.

More than simply an Italian venue in Tokyo, Bontà Italia thus emerges as a clearly defined cultural and entrepreneurial project: bringing authentic Pinsa to a distant market while maintaining a strong connection with its Roman technical roots.

In Acri, a gateway to the Sila mountains, Panoramik interprets Pinsa through a strong connection with Calabria and its ingredients. The dough is fragrant and crisp, nicely browned and capable of supporting generous toppings, with a well-developed crumb structure that can occasionally be affected by the more moist ingredients. Particularly convincing is the version with fior di latte, tuna, ’nduja, burrata and sun-dried tomatoes, a well-balanced encounter between sea and inland flavours, with the burrata bringing together ingredients of distinctive character.

Even more successful is the Pinsa topped with yellow cherry tomato passata, buffalo mozzarella, cured black pig fillet, porcini mushroom powder and basil: crisp, aromatic and harmonious, it effectively conveys the flavours of the Sila. The quality of the ingredients is excellent, as are the aubergine fritters among the fried specialities.

The beverage selection deserves particular praise: the wine list features 260 Italian and international labels, complemented by dedicated selections of beers, waters and olive oils. Service is courteous and attentive, with the owner closely involved and supported by a young front-of-house team.

In the heart of Alberobello, Il Guercio di Puglia offers cuisine that celebrates local specialties, with a dedicated section of its menu devoted to Roman-style pinsa. The restaurant is welcoming and well maintained, with pleasant indoor and outdoor spaces and particularly attentive service, one of its strengths.

The menu reflects a careful selection of ingredients, showcased in balanced, thoughtfully composed toppings. The Capocollo, with organic fior di latte, Martina Franca capocollo and semi-dried cherry tomatoes, conveys a distinct sense of place, while the daily special, with aubergines and yellow datterini tomatoes, impresses with its generous, harmonious flavors.

The dough has reasonably good aeration and a sound structure, but occasionally excessive baking leaves the base slightly dry, detracting from its texture and preventing the toppings from expressing their full potential. Overall, this is an appealing establishment with a solid offering and room for improvement, particularly in the management of baking.

A contemporary identity, a carefully designed setting and a menu that interprets Roman-style pinsa while catering to different dietary needs. Mamo – Pinsa & Drink has created an enjoyable, distinctive experience in Milan, with welcoming spaces, efficient organisation and knowledgeable staff who explain the different doughs with confidence. Three options are available – classic, low-carb and gluten-free – alongside a cocktail selection that helps define the venue’s personality.

The Margherita has a well-developed base, good air pockets, a crisp exterior and a pleasantly soft centre. Tomato and mozzarella are evenly distributed, although some areas of the crust are overly browned.

The signature Mamo, topped with cured ham, walnuts and a creamy component, is also worth exploring. Its low-carb dough is remarkably light and crisp, even if an excess of oil in places makes the overall bite somewhat heavy. A solid offering whose strengths lie in its doughs, hospitality and successful combination of pinsa and cocktails.

La Locomotiva is a pleasant surprise along one of Rome’s busiest thoroughfares: beyond the entrance, a small driveway leads to a large garden with a fountain and an independent building, with carefully designed indoor and outdoor spaces. Fausto Ottaviani has created a versatile venue where the restaurant remains the priority, while Pinsa nevertheless occupies an important place. It is above all the dough that convinces: faithful to the original recipe and presented in the traditional “tongue” shape, it is well hydrated, aerated, crisp and fragrant with the aroma of bread, although occasionally too much time in the oven tends to dry it out.

In the Napoli, however, tomato, mozzarella and anchovies fail to match the quality of the base. More successful is the Tonno e cipolla, where sun-ripened cherry tomatoes, mozzarella and fresh red onion create an aromatically inviting combination, although it still lacks a final spark of flavour. The fried specialities are noteworthy, including a dry and well-browned vegetarian supplì; the wine and beer lists are also good.

The attention paid to gluten-free and lactose-free alternatives is worth highlighting. Service is attentive, courteous and professional. A technically very accomplished Pinsa that, with more distinctive ingredients in the toppings, could make a significant leap in quality.

Opened in January 2026 on the south-western outskirts of Florence, Sgrana is the project of Domenico Polimeni, a pinsaiolo trained by Toni Scalioti and Luca Valle. The intimate, informal venue offers a distinctive Pinsa made from a flour blend including stone-ground ancient grains, type 1 flour with wheat germ, rice and a wholegrain mix of fourteen cereals. The result is a dough darker than usual, fragrant, crisp and pleasantly light.

The Tosca, with courgettes, aubergines, finocchiona PGI and salted ricotta, celebrates regional ingredients through generous, balanced toppings. Even more convincing is the Sgrana, with sausage, potatoes, fresh porcini mushrooms and pecorino cream: rich, aromatic and harmonious, yet remarkably light despite its substantial toppings.

The menu ranges from classics to gourmet interpretations, with particular attention to regional specialities. A promising young project, supported by sound technique and a distinctive approach to dough.

In the stadium district, Novecento describes itself as a “neighbourhood pizzeria” and lives up to that promise, with an intimate dining room seating around twenty guests, a large open-view oven and Art Nouveau prints evoking the Belle Époque. Pizza and Pinsa share the spotlight equally, accompanied by an extensive menu ranging from appetisers and fried specialities to several classics of Roman cuisine. The Pinsa arrives fragrant, crisp and aromatic, with the correct size and structure and a good ability to support generous toppings.

Among the more ambitious options, the version with chopped prawns from the Tuscan Archipelago, pata negra lardo and pink peppercorns offers an interesting interplay of sweetness, richness and spice, together with an appealing aromatic profile; over time, however, a certain oiliness emerges. More straightforward is the version with fiordilatte and seasonal vegetables: carrots, courgettes, onion, broccoli and sunflower seeds create a full and pleasant bite, although not particularly incisive. The menu is interesting, alternating seafood and meat-based options, with carefully selected ingredients and occasionally original combinations.

Service is attentive and efficient. A technically well-executed Pinsa that could develop greater personality through toppings that are even more balanced and distinctive.

In a corner of Calabria suspended between the sea and the Aspromonte mountains, ‘A Caverna is Rocco Coluccio’s project, built around an extensive and distinctly personal offering. The dough, made from a carefully selected blend of flours, undergoes 72 hours of fermentation with hydration of around 80%; multigrain and vegetable charcoal bases are also available. The choice is impressive, with more than forty Pinse divided between white and red versions. The American Pulled is decidedly indulgent – fior di latte, pulled pork, sweet onion, cheddar, potatoes and bacon – yet the base manages to support such generous toppings while retaining good crispness.

More closely connected to the territory is the Profumo d’Aspromonte, with Sila porcini mushrooms, potatoes, fior di latte, rosemary and black pig speck: distinctive local aromas and attractive browning, although the dough is slightly dry and its crumb structure not particularly open. Then there is “La Nuvola”, an individual-sized Pinsa that is first fried and then finished in the oven, offered in five different versions: particularly successful are those with stracciatella, courgette flowers and Cantabrian anchovies, and with creel-caught prawn, bottarga and dark chocolate.

A welcoming, well-kept establishment with a strong personality, whose greatest strengths lie in the breadth of its offering and the creativity of its toppings.

Two spacious dining rooms and an outdoor area provide the setting for an offering in which Pinsa plays an important role, with nine classic versions and eighteen specialities. Particular attention is devoted to the Keto dough, made with chicory, lupin and tapioca flours and available for most of the recipes. Particularly interesting is the version topped with Castelpoto red sausage, porcini mushrooms and mozzarella: nicely browned, crisp and well aerated, it effectively expresses the Benevento area through the vegetal notes of the dough and the aromatic character of the toppings.

More traditional is the Margherita STG, with tomato passata, buffalo mozzarella and basil: good fermentation, a reasonably open crumb, fragrance and an appealing aroma of bread, although the excessive whey released by the mozzarella partially compromises the result. The dough nevertheless retains enough structure to support the toppings well. Also worth mentioning is the Crocchettone, a maxi potato croquette offered in four versions: particularly indulgent is the one topped with prosciutto crudo, cherry tomatoes and buffalo mozzarella.

A welcoming establishment with attentive service, whose most distinctive features are its Keto alternative and its focus on showcasing local ingredients.

One of Florence’s best-known establishments dedicated to pinsa, BiancaZeroZero is located in Piazza de’ Ciompi and offers an extensive menu, where classic versions are complemented by numerous signature creations and daily specials. The selection of ingredients and combinations bears the influence of Tony Scalioti, to whom one of the pinse on the menu is also dedicated. Two pinse were tasted. The Gerard Loft combines fior di latte mozzarella, smoked salmon, avocado, mixed leaves and lemon oil: fragrant and generously topped, its main strength lies in the pairing of salmon and avocado, while the mozzarella remains more in the background.

The Costiera, meanwhile, brings together burrata stracciatella, anchovies, lemon zest and lemon oil, offering a pleasant citrus note and a convincing balance between savouriness and creaminess. In both tastings, the quality of the ingredients clearly stands out, while the dough shows some limitations: the crispness could be more pronounced and, on the palate, it lacks the softness and lightness expected from a pinsa of a higher level.

The intimate setting is pleasant, and the service is efficient and attentive.

Opened in 2022 by Sebastián Giménez and his partners Diego Cuppolo and Carlos Sanchez, Ammazza was born from a clear intuition: to bring to Buenos Aires a product that was virtually unknown there at the time. Before launching the project, Giménez studied Pinsa and travelled to Rome to experience it firsthand, subsequently developing a concept that remains highly specialised today. The dough is made with wheat, rice and soy flours and undergoes 48 hours of slow, cold fermentation. The Palermo Hollywood venue is intimate and informal, while the menu revolves firmly around Pinsa, divided into red, white and green versions, the latter featuring a basil pesto base.

Particularly interesting is the range spanning classic recipes and more individual combinations: from the Margherita to the Fugazzetta, from the Gorgonzola with pears and walnuts to the Pistacchio Blu with blue cheese, toasted pistachios and honey. The selection is completed by “piadine”, made with Pinsa Romana bread.

The tasting, however, highlights a technical limitation similar to that encountered at other establishments visited in Buenos Aires: the dough is rather compact, lacking the open crumb structure, airiness and structural lightness that could take the overall offering to a significantly higher level. An authentic, focused project with an interesting story and room for improvement precisely in its central element.

In the peaceful atmosphere of Woodley Park, a residential neighborhood in Washington, all it takes is stepping into Via Roma for the mood to change completely. The name says it all: conversation, laughter, crowded tables and that wonderful convivial bustle that immediately brings Italy to mind. Even on an ordinary Wednesday evening, the restaurant is full, drawing a diverse clientele of different ages and backgrounds.

The menu is well conceived, divided between dishes from the Italian tradition – with several Roman influences – and nine pinse, ranging from the classics to more generously topped creations. When put to the test, the Margherita con Bufala reveals a few flaws in the leavening and baking, while the Calabresella performs better, with tomato, mozzarella, Calabrian ’nduja, red onion and Taggiasca olives: the richer topping gives greater momentum to each bite and makes the overall result more balanced.

Courteous service and a particularly successful setting complete an enjoyable experience, but to truly move up a level, Via Roma needs to achieve greater lightness, precision and identity in the very heart of its offering: the pinsa.

AriPizza e Pinsa was founded in 2022 as a family project by Fabio Vivarini, rooted in his Abruzzese heritage and with Pinsa Romana on the menu from the outset. That same year it obtained Originale Pinsa Romana certification, becoming the first certified venue in Australia, Oceania and the Southern Hemisphere. The offer has since expanded to pizza, pasta and Italian dishes, but Pinsa remains central, with eleven versions on the menu.

The Margherita and Carbonara have tasty, well-browned and crisp bases, consistent with the style, although the shape is rather square and, above all, the open crumb is not sufficiently developed, limiting lightness and airiness. The Carbonara is the more convincing of the two, flavoursome and balanced. Ingredients are good and toppings well judged, without excess.

The venue is simple and welcoming, with particularly warm, attentive service. An important address in the spread of Pinsa Romana in Australia, technically sound but with room to improve the dough’s internal structure.

A playful theme of identity runs through the menu at Joe’s Italian Kitchen: almost all the Pinse are named after famous Joes, from DiMaggio to Frazier, from Montana to Cocker, all the way to Joey Ramone. It is an amusing idea that perfectly reflects the informal, lively and proudly Italian atmosphere of the venue, where Pinsa finally plays a central rather than supporting role.

The dough is well made, crisp and flavourful, although at times slightly dry. The toppings are less consistent: the Joe DiMaggio, with smoked bacon, spinach, cherry tomatoes, egg, Pecorino Romano and mozzarella, and the Joe Montana, with meatballs, pepperoni and Calabrian chilli, are generous and indulgent, but somewhat overloaded, with ingredients that do not always match the quality of the base.

It remains an enjoyable and coherent offering, supported by a well-designed setting and a menu that demonstrates how strongly the project genuinely believes in Pinsa Romana.

L’Albero Cocciuto is a well-kept and welcoming risto-pinseria in the southern outskirts of Rome, with pleasant interiors, discreet lighting and a well-organised outdoor area. The star is Alessio Moscardi’s Pinsa, made with doughs fermented for 48/72 hours and offered in a selection of 25 varieties divided between Classiche and Speciali. The base arrives piping hot, golden and extremely crisp, almost rigid, perfectly capable of supporting the toppings; the open crumb is good, particularly around the edges.

The Margherittissima is convincing: yellow and orange datterini tomato sauce, fiordilatte, smoked provola, pesto and confit cherry tomatoes create a dynamic tasting experience, balancing sweetness, smoky notes and vegetal nuances. More opulent is the Vellutata, with orange cherry tomatoes, aubergines and buffalo stracciatella Dop: good-quality ingredients and excellent technique, but a balance that tends to become tiring over time.

The wine selection, also available by the glass, is interesting, as is the beer selection, curiously served in small terracotta pots. The dessert offering is also good, with most made in-house. Service is helpful and courteous.

A modern, lively setting with colourful furnishings, outdoor tables and a visible kitchen that immediately conveys the central role of Pinsa. In Pomezia, Pinsè offers a personal interpretation of this Roman speciality in two sizes, weighing 150 and 220 grams. The dough impresses with its fragrance, crispness and ability to support the toppings, with particularly appealing results in the smaller version, which has a softer texture.

The Margherita is straightforward and balanced, with evenly distributed tomato and fior di latte. More original is the Scarola, topped with buffalo mozzarella, steamed escarole, Cetara anchovies and blueberry preserve: a creative take on a Campanian classic, in which the fruit’s gentle sweetness complements the savoury notes. Even more convincing is the Amatriciana, with guanciale, Pecorino Romano and tomato, distinguished by attractive browning, crispness and particularly successful balance of flavours.

Also worth noting is the excellent cacio e pepe tonnarelli frittatina, with a dry, crisp coating. A distinctive offering combining technique, quality ingredients and an appealing freedom of interpretation.