Antico Pizza Napoletana in Atlanta isn’t just serving pies—it’s dishing out pride for Georgia. The Neapolitan-style pizzeria has landed a coveted spot on 50 Top Pizza’s 2025 list, putting it shoulder-to-shoulder with national legends.
That’s no small feat in a state with over 4,000 pizza joints. But Antico? It hit No. 30 in the country.
A Place Where Dough Meets Devotion
Step inside Antico on any given night, and it’s more than just mozzarella and tomatoes at work. It’s a noisy, messy, joyful celebration of flavor.
The kitchen’s wide open. The tables are communal. There’s flour dust in the air and opera drifting faintly under the buzz of conversation.
Founder Giovanni Di Palma, an Atlanta native with roots in Naples, modeled the place after the pizzerias he remembered from childhood summers spent in southern Italy. That means wood-fired ovens. No reservations. And pizza that’s steaming hot, blistered at the edges, and never cut into slices—just folded and devoured by hand.
Some say it’s the closest thing to Naples without a passport.
What the Ranking Actually Means
The Italian guide 50 Top Pizza isn’t Yelp. It doesn’t hand out stars based on who smiled at the counter or how fast your food came. These folks are obsessed. Their judges travel. They test dough elasticity. They quiz servers about tomatoes.
And when they placed Antico at No. 30 on their U.S. list this year, it was because the food really earned it.
They name-dropped two pies specifically: the San Gennaro (sweet sausage, peppers, bufala) and the Diavola (spicy salami, red sauce, chili oil). Locals could’ve told you those were hits, but now the secret’s officially out.
Atlanta’s Growing Reputation as a Food City
It wasn’t long ago that Atlanta barely showed up in national food rankings. Sure, there was good barbecue. A few iconic diners. But fine dining? Pizza credibility?
That’s changed fast.
Over the past decade, the city has picked up momentum. There’s been a surge in chef-owned spots, new food halls, and Michelin inspectors poking around town. And Antico’s win fits right into that narrative.
It’s one of several places giving Georgia serious culinary clout.
Here’s a small taste of how things look today:
| Restaurant | Cuisine Style | Notable Recognition |
|---|---|---|
| Antico Pizza | Neapolitan Pizza | 50 Top Pizza U.S. #30 |
| Bacchanalia | New American | James Beard Nominee |
| Ticonderoga Club | Eclectic/Global | Bon Appétit Hot 10 |
| Busy Bee Café | Soul Food | President Obama Favorite |
| Lazy Betty | Contemporary | 1 Michelin Star |
And pizza fans in particular are spoiled. Whether it’s O4W Pizza’s square slices in Duluth or Varuni Napoli’s upscale pies in Midtown, the state’s had a pizza glow-up.
Locals Say the Lines Are Worth It
Now, Antico isn’t fancy. It’s not trying to be.
You eat at big wooden tables, shoulder to shoulder with strangers. There’s no liquor license, so it’s BYOB. You carry your tray to the table and hope someone’s leaving soon. The bathrooms can be, well, let’s say “well-used.”
But the food? It speaks.
One guy from Marietta told us: “Look, I’ve had pizza in Rome. In Naples. Even in New York. This place holds its own.”
Another woman, a Georgia Tech senior, said she brings her parents here every time they visit. “They always ask me to take them somewhere that feels ‘like the real Atlanta.’ This is it.”
And maybe that’s part of what makes Antico stand out. It’s not just about the ingredients. It’s about atmosphere. Vibe. That hard-to-define thing that makes a meal feel like a memory.
Not the First Time, But Feels Bigger Now
Antico’s been noticed before. Di Palma’s recipes have shown up on Travel Channel, Food Network, even The New York Times. But this new ranking hits different.
Because it’s international recognition. From Italian food critics. About a pizza style they invented.
For Di Palma, that validation means something. He once said in an interview, “I didn’t come here to reinvent pizza. I came to remind people what pizza was before it got too complicated.”
Back then, people raised eyebrows. Now? They raise slices.
More Than Just a Restaurant
Antico isn’t a standalone shop anymore. It’s grown into a tiny empire under the Little Italia banner in West Midtown, with a gelato stand, a pasta shop, and an Italian market nearby.
But the heart of it—the pizza ovens and the people who keep those pies coming—is still right where it started.
And while trends in pizza may come and go (Detroit-style is having a moment, deep-dish makes occasional noise), Antico’s success reminds everyone of something simple:
A perfect crust, a little char, real buffalo mozzarella, and a place to sit—it’s a combo that doesn’t go out of style.
