Known in the region and in Italy for its many food and wine excellences, Irpinia offers the art of pizza-making, great meats and dairy products, as well as Ravece extra virgin olive oil and agricultural specialities such as the ramata onion, broccolo aprilatico, and Montella chestnuts, to name a few. The capital, Avellino, has, of course, always inherited the pizza tradition of nearby Naples, without ever really internalising it, until recently. In recent years, however, it seems to have finally found its way, thanks to establishments that are working hard on the quality of doughs and toppings.
The best pizzerias in Avellino
Daniele Gourmet
Giuseppe Maglione's pizza restaurant is now an established reference for quality pizza in the city. The choice is wide and intriguing, ranging from the more traditional options to creative pizzas such as Profumi dell'Orto or PizzaJola, tomato pacchetelle cooked with meat, mozzarella stracciata, garlic orsino, oregano and oil. Delicious, well thought-out toppings on thin bases with a light, fragrant crust. In addition to the classic rounds, the doughs range from the special lemon or cocoa ones, to the mouth-watering Croccante di parmigiana (stuffed pizza), and the Anna Daniele, cooked in a rotisserie and topped with four varieties of tomatoes from Campania, bear garlic, oregano and basil, a plunge into memory, which this year won the special Pizza dell'Anno award in the Pizzerie d'Italia 2024 guide. Don't miss the fritti. Fast and professional service. Parings for wines, bubbles and beers. Another location in Salerno (Lungomare Trieste, 98) and an opening in the Naples area is on the way.
Daniele Gourmet - v.le Italia, 233 – Avellino - Instagram @giuseppe_maglione_daniele
Madremia
A nice place in a secluded part of town, but in the city centre, in which to enjoy Giovanni Arvonio's excellent pizzas. The raw materials emphasise regional excellence, with a few concessions to Irpinia including extra virgin ravece and aglio orsino. The tonda is light and melt-in-your-mouth, cooked with precision, and is appreciated for its digestibility. Among the options on the menu are the Marinara Gialla (with buffalo, yellow cherry tomatoes, wild garlic, basil and raw anchovies), the Marinara a modo mio (with San Marzano Dop, black garlic, Piennolo cherry tomatoes and, out of the oven, capers from Salina, anchovies from Cetara, oregano, bear garlic, roasted garlic, basil, extra virgin olive oil), the Provola e Pepi (fiordilatte, smoked provola, baked San Marzano, parmesan and, after cooking, basil pesto, ravece oil and pepper mix). Quick service, but suffering from some inattention at busy times.
Madremia – via Tagliamento 251/263– Avellino - pizzeria-madremia.business.site
Vincenzo Capuano
Vincenzo Capuano has been a pizzaiolo for generations, in the Neapolitan tradition. In addition to locations in Naples and others in Italy and around the world, it is in Avellino, on the central avenue 'under the plane trees', that he opened a new restaurant in June 2023, which immediately gained great popularity (and effective communication ideas, such as the scissors given to diners to cut their pizza). His is a contemporary Neapolitan round, with a marked lightness, and well-dosed and well-selected toppings: the Provola e Pepe Contemporanea, a workhorse, is not to be missed, but the menu is extensive and satisfies a variety of tastes. The fritti (fried pastries) are good; service can be improved when it gets crowded.
Vincenzo Capuano - v.le Italia, 199 - Avellino - capvin.com
Degusta
A restaurant and pizzeria, the sign does not feature in the selection of the Pizzerie d'Italia 2024 guide, but it remains a good reference in the city for those who want to enjoy a well-made classic pizza. The Margherita, Diavola and Scarpariello (with Piennolo tomato, Grana Padano, Pecorino Bagnolese, parsley and basil) are good. Among the white dishes, the Rosticciana is interesting, with fiordilatte di Agerola, roast potatoes, smoked stewed belly, provola di Agerola and basil. The fried dishes are improvable. There is an extensive menu of carefully selected dishes and meats.
Degusta - via Ammiraglio G. Ronca, 35 - Avellino - ristorantedegusta.it
Where to eat the best pizza by the slice in Avellino
Capaldo Forno Contemporaneo
Located in a new-generation bakery, in the hands of the talented young Guglielmo Capaldo, who, together with his family, is raising the level of bakery offerings in the city (and not only, since their story began in the other shop, L'Antico Forno Capaldo di Atripalda, via Tripoli 9). Here, in a modern and well-kept shop, amidst loaves baked daily, the excellent Roman-style pizza alla pala has gained light and space: long maturation, careful choice of flours, marked hydration, for a product that stands out for its crispness, lightness and flavour. The slices are presented on the counter in many toppings: Margherita, provolone potatoes and speck, stuffed with crudo and fiordilatte or the sumptuous parmigiana. The wholemeal Bari focaccia and the stuffed cuzzetielli are delicious. Be tempted by the fried food, it is worth it, from frittatine pasta to crocchettoni.
Capaldo Forno Contemporaneo – via L. Amabile, 78 – Avellino - Instagram @capaldo_forno_contemporaneo
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