Best pizzerias in Cilento: where to eat Cilentan pizza

Cilento is a land of ancient flavors, and its pizza is a tradition rooted in the wood-fired ovens of peasant homes. In recent years, Cilento 's best pizzerias have transformed this legacy into a high-quality culinary offering, featuring ancient grains and local ingredients.

In this guide, you'll find nine must-see addresses , from Vallo della Lucania to the Acciaroli coast , with must-try specialties and reservation tips. Your culinary journey can continue with our guide to where to eat fish in Cilento.

Cilento pizza, an ancient tradition

Cilento pizza originated as a test oven before baking bread. The dough was stretched by hand on long bread peels , often a mixture of soft wheat flour and durum wheat semolina.

The traditional toppings are simple: slow- cooked tomatoes , Cilento extra virgin olive oil , and grated goat's cheese cacioricotta instead of mozzarella.

Today, Cilento pizza chefs add ancient grains , long leavening times , and locally sourced ingredients, without sacrificing fragrance and digestibility.

The best pizzerias in Cilento

The Bruised in Casal Velino

L'Ammaccata is the pizzeria that symbolizes the rediscovery of Cilentan pizza, created by Cristian Santomauro . The name comes from the act of indenting the dough from the center outward, just like Cilentan grandmothers used to do.

Must try: the traditional pizza with slow-cooked tomatoes and goat's cheese , rolled out on a peel and cooked in a wood-fired oven.

• Location: Via Quattroponti, Casal Velino (SA)
• Phone: 0974 190352
• Reservation: with many days in advance, especially in summer and on weekends

Extract from Vallo della Lucania

In the heart of Vallo della Lucania , Stratto combines tradition and innovation with light doughs and high-quality ingredients.

Must try: the Piazza dei Martiri , with yellow datterino tomatoes, Cilento sausage , buffalo mozzarella and goat cacioricotta.

• Location: Vallo della Lucania (SA)

The Village in Acciaroli

On the port of Acciaroli , Il Borgo is one of the most beloved pizzerias in Cilento. Pizza chef Antonio Ricciardi enriches his light dough with a pinch of turmeric.

Must-try: the Così Com'è , with red and yellow cherry tomatoes, and the Acciaroli pizza with Pisciotta anchovies. The whole wheat version is also very popular.

• Location: Port of Acciaroli, Pollica (SA)
• Phone: 339 668 9752

Pizzeria da Zero in Agropoli

Since 2014, Pizzeria da Zero has been telling the story of Cilento with pizzas made with Cilento wheat , DOP oil and Slow Food branded products.

Must try: the Cilentana , a fried pizza with goat's cheese cacioricotta, white figs, and prosciutto. Also excellent are the Margherita with buffalo mozzarella and the Capricciosa Bianca.

• Location: Mattine, Citadel of the Gran Sole, Agropoli (SA)
• Phone: 0974 1848007

Mister Marlin in Acciaroli

In San Primo di Acciaroli , Mister Marlin brings to Cilento the recipes of Franco Pepe , one of the most famous pizza chefs in Italy, made by one of his students.

Must try: the Marlin , a “sbagliata” margherita with Cilento white figs and crumbled tarallo, and the Delicata with courgette flowers and Cetara anchovies.

• Location: San Primo, Acciaroli (SA)
• Phone: 0974 272734

White Art in Vellum

At Arte Bianca , in the Velina district , the pizza has a soft, honeycomb crust. Here, you can choose the cartwheel-shaped crust , according to ancient Neapolitan tradition.

Must try: the Marinara a ruota di carro , crunchy and digestible, to rediscover simple and authentic flavours.

• Location: Velina, Castelnuovo Cilento (SA)

Porta Rosa in Ascea

A few steps from the Velia excavations , Porta Rosa combines elegance and taste, with a view of the Velia Tower.

Must try: the Pancetta , with fior di latte, Cilento bacon, provola and cherry tomatoes.

• Location: Ascea (SA)

The Uninvited in Omignano

In the Cilento hinterland, La Scostumata offers a pizza full of personality, with unique doughs and generous toppings.

Must try: the pizza in pala with corn flour dough, Stracciata and Autumn flavors.

• Location: Omignano (SA)

At Vuttaro in Pioppi

In the village of Pioppi , home of the Mediterranean Diet , Al Vuttaro is an institution. The pizza has a thick, soft dough, slightly crunchy on the base.

Must try: the Bufalina , with tomato, buffalo mozzarella, basil and a generous drizzle of local extra virgin olive oil .

• Location: Pioppi, Pollica (SA)

Tips for organizing the evening

Pizzerias in Cilento are very crowded in summer : always reserve , especially on weekends. At L'Ammaccata, you need to book several days in advance; for other establishments, the day before is enough.

• Book the same evening or the day before for most pizzerias
• From L'Ammaccata book with many days in advance in the summer months
• Check the opening hours: many restaurants on the coast only offer dinner in the evening.
• Combine dinner with a walk in the villages, discover the most beautiful villages in Cilento
• For a complete holiday, here it is the best farmhouses in Cilento

FAQ

What is the traditional Cilento pizza?

Cilentana pizza is a pizza on a shovel made with soft wheat and semolina dough, topped with cooked tomatoes , Cilento extra virgin olive oil , and grated goat's milk cacioricotta . It was originally intended as a test in the oven before baking the bread.

Where can you eat the best Cilentan pizza?

Among the best pizzerias in Cilento are L'Ammaccata in Casal Velino, Stratto in Vallo della Lucania, Il Borgo in Acciaroli and Al Vuttaro in Pioppi.

How far in advance should I book at L'Ammaccata?

At L'Ammaccata, reservations must be made several days in advance , especially in summer and on weekends, because the dining room is small and the place is very popular.

Are pizzerias in Cilento open all year round?

Hours vary from place to place: inland establishments are often open year-round, while those on the coast are open during the tourist season. It's always a good idea to check by phone before traveling, especially off-season.