One of the most common questions we receive when we welcome guests is: “Where can we find a good pizza?” It takes us 20 minutes to answer because it depends on your preferences. I show them photos of pizzas on my phone, explain the crusts, the toppings, the restaurant ambiance, and the differences between them. So here is our guide to help you navigate our abundance of delicious pizzas in the area.
The closest, least expensive, and thinnest crust is Il Muretto in Colmurano’s main piazza. Eating here, outside, with a view of the Sibillini mountains is classic Italian summer vibes. Benso, the owner and chef, also has a welcoming indoor dining room upstairs. Off the menu, but always available, his antipasti platter is renowned. His baked spinach is to die for, and he makes the best farro that I have ever had.
His pizzas are thin crust and crispy. The dough has great taste and texture. All of their pizzas can be served with tomato sauce or white (without tomato sauce). The toppings are high-quality and flavorful, and in addition to mozzarella he offers some pizzas with scamorza or gorgonzola instead. His ginseng semifreddo is a dessert definitely worth saving room for. You can also order takeaway pizzas.
Il Muretto is open in the summers from Wednesday-Sunday evenings. I always suggest reservations, especially for larger groups. In the winter, they are open Thursdays-Sundays.
Pizzeria Best Of is the next closest, and another favorite of ours. Their dough rises for at least 36 hours and they use a blend of flours including whole wheat, which gives their outside crust a doughier edge that is good for eating. The pizza crust is thin, but thicker than Il Muretto’s.
Best Of has over 70 pizzas on their menu from classic to gourmet, and feature several seasonal specialties that are off the menu. They also make excellent calzones and sandwiches. They have a counter with some pizzas pre-made if you want to pick up a quick snack. Their pizzas and toppings are very innovative and use a variety of sauces like bell pepper, potato, zucchini, artichoke, and many others. My all-time favorite is a zucchini sauce topped with squash blossoms and crispy guanciale. Their toppings are generous, and on occasion I take home leftovers.
Best Of is open Wednesday-Sunday evenings. They have indoor and outdoor dining in the summer. I recommend reservations. You can also order takeaway pizzas.
L’Antico Approdo is one of our favorite restaurants and Paolo makes amazing pizzas in their wood-fired oven. They also have excellent grilled meats and homemade pasta dishes, so there is something for everyone here. They have an extensive selection of Red and White pizzas, and also Crescia, our local flatbread with toppings. Their crust is thin and crispy. They have some delicious unique pizzas that include pears as a topping. I raved about the last pizza I had there: the Gorgo with mozzarella, gorgonzola, and speck.
L’Approdo has a large and welcoming indoor dining area and a courtyard in the summer. They are open Tuesday-Sunday evenings for pizza. They are open for lunch Tuesday-Friday and Sunday but do not have pizzas at lunch. Again, I recommend reservations, but they might be able to accomodate you without, especially if you arrive early. They also offer takeaway pizzas.
La Foresteria is a pizzeria and restaurant in the beautiful Natural Park at the Abbadia di Fiastra. They have a wood fired oven and let their dough rise for 3 days. They make Neapolitan-style pizzas with a higher crispy outside crust, and use flour from Naples. They have a large selection of Red and White pizzas including one in the Carbonara style with an egg. They also have grilled meats and excellent pasta dishes. Both their pizzas and pasta can be made without gluten.
La Foresteria is open for lunch and dinner every day except Monday, but their pizzas are only available at dinner. They have a large indoor dining space. If you have not made reservations, this might be a good place to try. Takeaway service is available.
Osteria San Nicola is in the historic center of Tolentino and they serve pizza at lunch, which is rare! They use ancient local grains for the flour and give their dough a long rising time. Their crust is thin and their toppings are fresh and local. They offer a lot of vegetable options for both Red and White pizzas, and have creative topping combinations.
In addition to pizzas, they have delicious handmade pasta dishes, a lot of soups, and excellent second courses. They have a lovely inside dining area and a small area outside. I recommend reservations. Osteria San Nicola is open for lunch and dinner every day except Tuesday.
Fior di Pizza does takeaway service where you pick your pizza slices from the counter where they are already made. They bring out new pizzas often and have a large variety. The dough is thicker than all the other restaurants. They have an outdoor garden area in the summer where you can eat. It would be an ideal stop on the way to or from the mountains to grab something quick.
As a special bonus, our no-fail method to reheat leftover pizzas is to put your slices in a pan on medium heat and cover it. (We use the pizza box.)
Buon appetito!