The story
For three consecutive years, Re Cornicione has earned a spot on the 50 Top Pizza list, and YouTube duo JustUs confirms the hype: they call it “the best Neapolitan pizza in Umbria.” The pizzeria in Perugia keeps things simple with high-quality ingredients, from the classic Margherita to inventive toppings like yellow cherry tomatoes with Bagnasco pecorino. The fried starters are equally praised—the Frittatina di Pasta, Palla di Riso, and Zeppola con Alghe all earn thumbs-up.
Service here carries a warm, family-like feel that matches the easygoing, casual vibe. Beyond the pizza, the Babà dessert rounds out a meal that JustUs calls a must-visit. It’s a spot that blends top-tier technique with genuine hospitality, making it a standout for anyone seeking authentic Neapolitan pizza in Umbria.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
At Re Cornicione, the babà emerges as the standout dish, praised for its surprising, delicate texture. Reviewers consistently describe the overall vibe as warm and authentically satisfying.
“The babà was a surprise. It's spectacular, explosive in the mouth. I want to be buried here. The owner gave it to us as a gift. It's divine.”
What creators say
1 creator has covered Re Cornicione. Most active: JustUs
Re Cornicione in Perugia is a top-tier Neapolitan pizzeria, confirmed for three years in 50 Top Pizza, serving outstanding pizzas with simple but high-quality ingredients, incredible fried appetizers, and a warm, family-like service; a must-visit in Umbria.
Dishes mentioned
Frittatina di Pasta napoletane
This frittatina has a creamy béchamel inside, with peas and pancetta, and the bucatini pasta is perfectly al dente. The frying is incredible — the paper underneath is almost dry. It's one of the best fried things I've ever had. Superb.
Palla di Riso
The rice ball is filled with meat ragu and cheese. It's very traditional, perfectly fried, and the paper is dry. Delicious.
Zeppola con Alghe
This zeppola has algae in the dough, giving it a unique flavor from the sea. It's light and crispy, another excellent fried item.
Pizza Margherita
This Margherita is incredible. The tomato is high-quality, well seasoned with salt and olive oil. The dough melts in your mouth, with a crunchy edge and a soft base. They put basil on during cooking under the mozzarella so it doesn't burn, and more fresh basil on top. It's a joy.
Pizza con Pomodoro Saltato e Provola
This pizza has Roma tomato that's been pan-fried and reduced a bit, with provola fior di latte cheese. The aroma is incredible, the dough is well-structured with good alveolation even though it's a direct dough. The contrast between the crunchy edge and soft base is perfect.
