Ten years can change everything. Even the pizza scene, which is vastly different than before in terms of consumption and production, boasts some good establishments on the island until 2015, but perhaps not yet capable of competing with the big names on the national scene. Today, the situation is completely different, as confirmed by Gambero Rosso's new Guide to Italian Pizzerias, presented today at the Palacongressi Mostra d'Oltremare in Naples, which recognizes the island as boasting a growing number of top-notch establishments.

"It's truly incredible how much the high-quality pizza scene in Sardinia has changed and improved over the last ten years," says Giuseppe Carrus, one of the editors of the Guida Vini D'Italia and regional coordinator for the Guida Ristoranti d'Italia. "If we go back to 2015, the landscape was completely different: many places were certainly good and recommended, but the pizza hadn't reached nearly the levels it is today."

A leap that isn't limited to Cagliari, where the excitement is evident and constant, but extends across the island, even to the smallest towns. "The best thing is that this phenomenon has occurred not only in Cagliari, which, being the capital, boasts the largest number of brands, but has occurred throughout Sardinia, in the largest cities and even in some very small towns."

The three slices and the new geography of pizza

In the most coveted ranking, the Tre Spicchi, Sardinia takes home four awards: Remi in Sassari (93 points), Framento in Cagliari (92), Bosco in Tempio Pausania (92), and Maiori in Cagliari (91) . These pizzas are very different from each other, but they have helped shape the art of baking on the island and can compete fearlessly with the big national names. Four establishments that demonstrate how excellence is distributed from north to south, with different styles but the same commitment to quality. "This alone truly shows that the restaurants are spread throughout Sardinia," underlines Carrus.

But the island's pizza map doesn't stop there. Numerous pizzerias have surpassed 80 points, the threshold that Gambero Rosso considers excellent. In Cagliari , Impasto and Sa Scolla (89 points), Pomata Bistrot (88), PBread Natural Bakery (87), and Sa Matracca (86) stand out. The historic Federico Nansen (79) also appears in the city, with his pan pizza.

Even outside the capital, quality is not lacking: Acqua e Sale in Sant'Antioco (86), Rubiu Brew Pub also in Sant'Antioco (82), Poppy's in Carbonia (84), Grains in Quartu (82), S'Arzola in Orotelli (82), Tziu Mauriliu in Uras (80) and 12 Pollici in Sanluri (79), another new entry).

Three absolute novelties that confirm the vitality of the sector: Mamma Mia (85 points) and Babay (79) in Cagliari and 12 Pollici in Sanluri (79). They are signs of a movement that continues to grow and renew itself,

"They're all excellent pizzas in their category. And as we always say, any pizzeria that makes it into the guide, regardless of its final score, means Gambero Rosso considers it a truly great pizzeria," Carrus reiterates.

Tradition and territory

This evolution also stems from the diversity of styles. "In the guide, we offer top-quality pizzas, whether you stick to traditional Italian recipes or tackle the incredibly challenging task of Neapolitan pizza, including more contemporary and innovative options," explains Carrus. Light and easily digestible doughs, high-quality flours, the revival of ancient grains, and local ingredients come into play to tell the story of Sardinia through one of the symbols of Italian conviviality, which in recent years has demonstrated a capacity for renewal equal, if not sometimes superior, to that of the cuisine.

Today, in fact, simply talking about pizza is reductive, to say the least, given the complexity behind an ever-growing industry. Behind the passion for signature pizzas lies a significant economic and cultural factor. In Sardinia, according to the latest data, in 2024, families spent nearly 79 million euros annually—about 108 euros per capita over the twelve months—on pizza, and eight out of ten Sardinians (85.7%) choose it regularly, confirming it as one of the most beloved foods.

On the one hand, consumption, on the other, production: the number of artisan businesses is also increasing, reaching 1,916 in 2024 with over 3,500 employees, demonstrating a vital sector that continues to grow and in which we intend to continue investing.

Not just pizza

Beyond the pizza itself, the guide also looks at the overall experience: from the service to the wine, beer, and cocktail lists, to the quality of the atmosphere. "Pizzerias are now welcoming places," Carrus continues. "They have respectable plates, glasses, and table linens, while remaining, as is right, informal and popular." And it's precisely this combination—great pizzas, attentive hospitality, and informal settings—that makes Sardinia today a destination for travelers, too. "If someone asks us today where to go for pizza, whether in Cagliari, Sassari, or a small town, we can give them truly excellent recommendations." And that's already a victory, beyond scores and slices.

  • Remi - Sassari 93
  • Fragment - Cagliari 92
  • Woods - Tempio Pausania 92
  • Maiori - Cagliari 91
  • Dough - Cagliari 89
  • Sa Scolla - Cagliari 89
  • Pomata Bistrot - Cagliari 88
  • PBread Natural Bakery - Cagliari 87
  • Sa Matracca - Cagliari 86
  • Water and Salt - S. Antioco - 86
  • Mamma Mia - Cagliari 85 (new entry)
  • Poppy's - Carbonia 84
  • Rubiu Brew Pub - S. Antioco 82
  • Grains - Quartu 82
  • S'arzola - Orotelli 82
  • Tziu Mauriliu - Uras 80
  • Federico Nansen - Cagliari 79
  • Babay - Cagliari 79 (new entry)
  • 12 Inches - Sanluri 79 (new entry)

(Unioneonline)

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