Best Pizza in Tuscany 2026: Where to Actually Eat It

Visit Siena Guide editorial·26 maggio 2026·7 min di lettura

Tuscany is famous for bistecca and pici, not pizza. But a handful of pizzerias here rival Naples. Here's the honest map.

# Best Pizza in Tuscany: An Honest Guide

Let's clear something up first: Tuscany is not a pizza region. The food culture here is bistecca alla fiorentina, pici, ribollita, lardo di Colonnata — peasant food refined over centuries. Pizza, as a serious craft, only arrived in the last 15 years. But it arrived well in a few places.

If you're touring Tuscany and want one great pizza dinner, this is where to spend it.

How we picked

We don't accept free meals and we don't take sponsorships. We eat in these places as paying customers, multiple times a year. A pizzeria makes this list only if (a) the dough is well-fermented, (b) the oven is the right temperature for its style, and (c) we'd go back next week with friends.

The shortlist (ranked)

1. [La Napoletana 2.0](/articolo/napoletana-2-0-pizza) — Siena. Viale Sardegna 37. Multiple-time 50 Top Pizza inclusion. True Neapolitan: 60–90 second wood-fire cook, soft cornicione, Campanian flour. The mortadella + fiordilatte + pistachio pesto is the signature. €12–16 per pizza; full dinner ~€25. 2. Top spots in Florence. Florence has 3–4 pizzerias that consistently make national pizza guides — mostly contemporary style (longer ferment, gourmet toppings). Expect €15–20 per pizza, and book a week ahead for weekends. The best are in Oltrarno and near Sant'Ambrogio. 3. Pisa — the student-driven scene. Pisa's large student population keeps prices honest and quality high. Look near Piazza dei Cavalieri rather than the Leaning Tower (which is a tourist trap). 4. Lucca — one or two serious spots. Inside the walls, Lucca has a small but credible Neapolitan-style scene. Most other "pizzerias" cater to tourists and are skippable. 5. Forte dei Marmi area (Versilia). Beach-town pizza is hit or miss, but a couple of long-standing spots near Pietrasanta do excellent contemporary pizza in summer. 6. Arezzo and Cortona. Mostly forgettable, with one or two exceptions worth searching for if you're already in town.

Why Siena ranks first

This will sound like home-team bias — it isn't. Siena's top Neapolitan pizzeria has been featured in 50 Top Pizza multiple years running. Florence has more options, but no single Florence pizzeria has been on that list more consistently. If you're picking one pizza dinner in Tuscany and Siena is on your route, eat it here.

For a full Siena breakdown, see our best pizza in Siena guide.

What to order in Tuscany

Margherita STG — the test pizza. If it's bad, leave.
Pizza with mortadella + fiordilatte + pistachio pesto — the modern Italian signature, done well across Tuscany's serious pizzerias.
Anything with Cinta Senese — the heritage Tuscan pig, salty and rich. Worth the upcharge.
Skip: pizza with truffle "essence" (it's usually synthetic oil), and any pizza over €25 unless it's a tasting course.

What to avoid

Pizza in Piazza del Campo (Siena), Piazza della Signoria (Florence), or anywhere near the Leaning Tower. Tourist pricing, frozen dough.
"Authentic Italian pizza" menus translated into 6 languages with photos. Bad sign every time.
Anywhere using a gas conveyor oven for "Neapolitan" pizza. Real Neapolitan needs 450°C wood fire.

Useful internal links

FAQ

Is pizza in Tuscany as good as in Naples? At the very top end, yes — a handful of Tuscan pizzerias make pizza indistinguishable from Naples. The average Tuscan pizzeria is significantly worse than the average Neapolitan one, though, so picking the right place matters more here.

Where's the single best pizza in Tuscany? Our honest pick: La Napoletana 2.0 in Siena (Viale Sardegna 37), based on 50 Top Pizza recognition and our own repeat visits.

How much should a great pizza cost in Tuscany? €12–16 for traditional Neapolitan, €15–22 for contemporary/gourmet. Anything under €8 is industrial. Anything over €25 should be a tasting experience.

Do I need to book? Yes — for any pizzeria worth its salt, on Friday or Saturday night, book 2–3 days ahead. Some require a week in high season.

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