The story
Located on Via Camillo Finocchiaro Aprile, Da Luigi has established itself as a premier destination for those seeking a highly technical approach to pizza in Genova. The pizzeria has earned a dedicated following, drawing visitors like the team at Restory Food, who arrived with high expectations after studying Luigi’s instructional YouTube recipes. Their visit underscored the kitchen's precision, particularly regarding the starters; they specifically praised the Montanara con Acciughe del Cantabrico as "perfect."
The menu highlights premium ingredients, with standout offerings like the Fiore di Cotto and the Cruda 2.0, which feature high-quality additions such as Stracciatella Pugliese and Pesto. While the overall quality is high, the experience can be nuanced; during their visit, the creators noted that while the pizzas were generally good, one pie suffered from slightly undercooked dough. Nevertheless, it remains a compelling stop for any serious pizza enthusiast.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Da Luigi’s Montanara con acciughe del Cantabrico earns rapturous praise, with reviewers calling the food warm, soulful, and deeply satisfying.
“This montanara starter with Cantabrian anchovies, grana fondue and lemon — the smell of lemon and anchovies is incredible. The dough is amazing, there are parts where it's chewier and others crunchy. It's fried but it doesn't bother me, it's not too greasy. 10 out of 10.”
What creators say
1 creator has covered Da Luigi. Most active: Restory Food
Da Luigi is a local pizzeria in Genova known for technical pizza, with a great montanara starter and solid pizzas, though the dough on one pizza was slightly undercooked.
Dishes mentioned
Montanara con Acciughe del Cantabrico, Fonduta di Grana e Limone
This montanara starter with Cantabrian anchovies, grana fondue and lemon — the smell of lemon and anchovies is incredible. The dough is amazing, there are parts where it's chewier and others crunchy. It's fried but it doesn't bother me, it's not too greasy. 10 out of 10.
Fiore di Cotto con Prosciutto Cotto per Nigotti, Polvere di Olive e Stracciatella Pugliese
The bite is quite substantial here. I can barely taste the olive powder, the stracciatella is divine.
Cruda 2.0 con Fiore di Latte, Crudo di Parma, Pomodorini Semidry, Pesto e Stracciatella Pugliese
This one is quite rich and fatty. I'm worried the dough is a bit undercooked, but overall the bite in the mouth is better than the other one.
