Neither in Naples, nor in New York, nor in any other major city in the world. For 2026, the best Margherita pizza in the world is in Athens!
At “The Best Pizza Awards”, the most important global ranking recognising excellence in the world of pizza, held on Friday in Milan, a Greek establishment had the honour of receiving the first prize for Best Margherita Pizza, while its chef was ranked the 16th best pizzaiolo in the world, placing among legends, iconic figures, and absolute “gods” of pizza.
The winner is Francesco Granata from Napul’e in Vari, who now has the right to hang at the entrance of his restaurant the plaque reading “The Best Pizza 2026”, and can proudly claim that, at least for this year, he serves the best Margherita pizza in the world.
The Italian chef himself, who has been living in Greece for several years, said after the award that he thanks “those who support me and even those who had to put up with me during difficult moments, because this journey was not always easy. Italy gave me my roots, but Greece gave me the opportunity to express them. This recognition also belongs to the Greek people, who welcomed me, believed in me, supported me, and allowed a Neapolitan chef to bring his idea of Italy to Athens. Today I feel proud, grateful, and even more driven than before.”
Who Francesco Granata is
Francesco Granata, a master pizzaiolo born in Naples, was originally a doctor (an anaesthesiologist) before becoming a pizza chef. A twist of fate and his family background opened the door to the world of Italian culinary tradition. His medical training gave him a strong focus on detail, precision, and discipline. His lifelong love of learning and his obsession with authentic Neapolitan pizza earned him a place among the world’s 100 best pizzaiolos.
He began his culinary journey at the age of six, making dough with his mother and learning that simplicity is a serious art and the foundation of true cooking. Before fully dedicating himself to gastronomy, he worked in healthcare until the age of 47. He then chose to follow his passion for pizza, adopting a new professional and personal identity rooted in tradition and authenticity. His philosophy is firmly based on preserving Neapolitan pizza without compromise.
He specialises in the “ruota di carro” style, using direct fermentation methods, long maturation processes, and techniques focused on digestibility and respect for ingredients rather than culinary trends. Today, through his work at Napul’e, he seeks to express memory, truth, and cultural heritage in every pizza. His approach prioritises authenticity over popularity, treating pizza not as a trend but as a deep expression of identity.
His rise in recent years has been impressive: in 2024 he ranked 68th among the world’s top pizzaiolos, in 2025 he rose to 61st in The Best Pizza Awards, and this year he climbed to 16th place.
In addition to Napul’e in Vari, he is also the owner of “Focacceria Napul’e by Francesco Granata” in central Athens.
The history of the Margherita pizza
The origin story of Margherita pizza began when the Queen of Italy visited Naples in 1889. While walking through the city centre, Queen Margherita and her husband smelled a wonderful aroma coming from a pizzeria.
The scent impressed them so much that they invited the restaurant’s chef, Raffaele Esposito, to the Capodimonte Palace to cook for them. Esposito prepared three different pizzas, one of which was designed to mirror the colours of the Italian flag: red tomatoes, white mozzarella, and fresh green basil.
The next day, Esposito received a letter from Camillo Galli, head chef of the Royal Household, stating that the pizzas prepared for Her Royal Highness were excellent.
Although she liked all three, Margherita reportedly preferred the one with “red, white, and green” ingredients. Esposito, unsurprisingly, named it after her, and thus a Neapolitan classic was born.
This story, in various versions, continues to appear in tourist guides and cookbooks, as it contains all the elements of a popular legend: a queen tasting the food of ordinary people and patriotic colours reflected in both the dish and the Italian flag.
Some aspects of the story have been confirmed: historians agree that in 1889 Esposito did own a pizzeria in Naples (which he had named “Queen of Italy Pizzeria” six years earlier). King Umberto and Queen Margherita were indeed in Naples when the letter was sent on 11 June 1889, and Camillo Galli was indeed head chef of the Royal Household. The royals also had an incentive to win the favour of Neapolitans, who had been burdened by high taxes from the newly established Kingdom of Italy.
However, food historians have identified gaps in the story. The pizza itself likely existed at least three decades before the royal visit. In an 1853 collection of essays on Neapolitan customs, writer Emanuele Rocco described a pizza with “basil, mozzarella, and tomatoes”.
Local archives also contain no reference to the alleged event. The Royal Kingdom of Italy newspaper does not mention the visit or the letter, and handwriting analysis of Galli’s known samples does not match the signature on the letter.
If Galli did not write the letter on behalf of the queen, then who did? One possible clue lies in the recipient’s name: Raffaele Esposito Brandi. The inclusion of the second surname is unusual, as Esposito’s wife had the maiden name Brandi. Traditionally, men did not take their wives’ surnames in Europe, suggesting the “Brandi” addition is unlikely to have been used by Esposito himself. Two individuals linked to the pizzeria—the Brandi brothers, Giovanni and Pascal—who took over the business in 1932, could have added it later.
One theory is that the Brandi brothers, in an effort to boost business, created the story themselves. Similar tales of royalty enjoying street food were already widespread in Italy. In 1880, a decade before the alleged letter, a similar story appeared in Il Bersagliere, describing Queen Margherita praising a pizza maker’s products.
The original pizzeria still operates today under the name “Pizzeria Brandi”. The truth behind the Margherita pizza story remains disputed, but in 1989, marking 100 years since the naming of the pizza, a commemorative plaque was installed outside the establishment.
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