Skip to the main content
PizzaSpots.
Pizzeria

Massilia

Head pizzaiolo Michele Fernando, from Salerno, works under owner Luca Appino on a Neapolitan-inspired dough, naturally leavened over 72 hours and baked in one of two wood ovens. Massilia is the clearest Bangkok example of a named maker working a local ingredient into the pizza itself rather than as a novelty: sai oua (Thai sausage), Chonburi pineapple and Thai caramelized chili and sriracha appear on the menu alongside DOP Italian imports.

15/1 Soi Ruamrudee Community, Lumphini, Pathum Wan, Bangkok 10330 · Bangkok · Neapolitan

A pizza topped with prosciutto and burrata on a wooden table.
From Massilia

Why it is here

Head pizzaiolo Michele Fernando, from Salerno, works under owner Luca Appino on a Neapolitan-inspired dough, naturally leavened over 72 hours and baked in one of two wood ovens. Massilia is the clearest Bangkok example of a named maker working a local ingredient into the pizza itself rather than as a novelty: sai oua (Thai sausage), Chonburi pineapple and Thai caramelized chili and sriracha appear on the menu alongside DOP Italian imports.

What to order

"Norma not Normal" (2025 Asia-Pacific Pizza of the Year); pizza with spicy salame, Thai caramelized chili and sriracha

What we looked at

72-hour naturally leavened dough (own site)Wood-fired, two ovensNeapolitan-inspired impastoThai ingredients worked into the topping list by nameSouthern-Italian mountain oregano sourced directly