Italian Restaurants in Tucson (2025)

Daniel Scordato’s fine-dining landmark defines Tucson’s love affair with Northern Italian cuisine: sweeping mountain views, polished service, and textbook pastas and veal. Regularly praised by local food critics and recognized by OpenTable and Tucson Foodie, it’s a perennial special-occasion favorite that still feels personal.

Chefs Devon Sanner and Mat Cable riff on Italian-American comfort through a Tucson lens—think elote arancini, birria-topped pies, and mesquite-kissed dough. Featured by Condé Nast Traveler and celebrated by Tucson Foodie, it channels the city’s UNESCO City of Gastronomy spirit without losing the fun.

An all-day trattoria with a bakery, bocce-friendly patio, and a menu that folds Sonoran produce into Italian staples. Praised by local writers for its housemade pastas, pizza al taglio, and approachable specials, it’s where families and friends linger over tiramisu and Negronis.

Family-run since 1938 on Fourth Avenue, Caruso’s embodies Tucson’s immigrant story—house sauces simmered in a legendary copper pot, patio dining, and recipes passed across generations. Arizona Daily Star coverage and Tucson Foodie features underscore its place in the city’s culinary memory.

A Foothills staple since the 1990s, this family-owned spot pairs mountain views with Southern Italian comfort—house gnocchi, seafood lasagna, and the beloved Pope’s Pillow dessert. Profiled by regional publications, it’s a local rite of passage for birthdays, anniversaries, and lingering Sunday suppers.

Downtown’s stylish gathering place melds crisp-edged pies and market pastas with a beer garden, rooftop, and basement cocktail bar. Included in Eater’s essential Tucson guide, Reilly reflects the city’s scene-y side while keeping the Italian core tight and satisfying.

Minimalist and ingredient-obsessed, Anello turns heritage grains and a wood-fired oven into spare, beautiful Neapolitan-style pies and seasonal vegetables. Highlighted by Eater, it’s a small, soulful room where the dough, produce, and natural wines do the talking.

Certified by Italy’s AVPN for true Neapolitan pizza, this locally owned pizzeria keeps its crusts light, tender, and lightly blistered. Recent features by Tucson Foodie and regional press affirm its authenticity and steady role in Tucson’s pizza conversation.

Helmed by award-winning pizzaiolo Scott Volpe, Fiamme leans into classic Neapolitan technique—imported flour and tomatoes, fast bakes, airy cornicione. Locals and visiting critics alike note its steadfast quality and patio warmth in the Foothills.

Since 1956, this Southside favorite has rolled fresh pasta daily and ladled the cult-favorite Joe’s Special. A Tucson Originals member, it’s been spotlighted by Tucson Foodie for value-packed specials and by locals for the kind of red-sauce comfort that never goes out of style.

Part market, part daytime café, Roma Imports is where chefs and home cooks stock up on housemade sauces, lasagna, and Italian pantry goods—and grab a sandwich or hot plate for lunch. Frequently praised by local media, it’s a delicious window into Tucson’s Italian pantry culture.