268Featured
Venue in the historic center, open since 2001
- Cervia, Emilia-Romagna
- Active since 2001
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Looking for a business in the pizzerias sector? Attivita24 offers a wide choice of pizzerias for sale in Italy. Contact owners directly, quickly and simply.
41 pizzerias listings for sale in Italy41 pizzerias listings for sale
Average asking price: €129,619 (from €35,000 to €350,000)
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On this page you'll find listings of pizzerias for sale across Italy: slice and takeout pizzerias, venues with a dining room and wood-fired oven, businesses focused on delivery. Each listing shows the asking price, revenue, area and the main equipment, so you can tell straight away whether the venue suits you. Filter by region and price range, or widen the search to restaurants for sale if you're also considering mixed pizzeria-restaurant formats.
Pizza has one of the lowest food costs in the restaurant industry (often 20-30%), so a well-run pizzeria can deliver excellent margins even with modest average tickets. When you assess a business, focus on three points: oven and flue (compliance, permits, any condominium restrictions), the share of revenue from delivery net of platform commissions, and reliance on the pizza chef. As in any business transfer, employees continue with the buyer (art. 2112 c.c.) and the deed must be notarized (art. 2556 c.c.).
Use the filters to compare listings in your area and contact sellers for a visit, ideally on a Friday or Saturday evening at full service. Before negotiating read the guide buying a restaurant, which applies to pizzerias too; if you're selling, start with an estimate from the valuation tool and publish your listing from €37 + VAT, one-off payment, no commission on the sale.
Frequently asked questions
A slice or takeout pizzeria usually sells for €30,000 to €90,000; an established pizzeria with a dining room is often worth €80,000-€250,000, and in large cities the best locations exceed €300,000. The oven counts for a lot (a new professional wood-fired oven alone costs €10,000-€30,000 installed), along with the condition of the systems and the lease. The property is normally not included.
As with other venues: 2-4 times EBITDA for structured businesses, a percentage of annual revenue for smaller ones. Adjust the estimate for a compliant oven and flue, the share of delivery (platform commissions, often 20-30% of the order, erode margins) and the lease term. Much of the price is business goodwill: insist on documented numbers, not sales described verbally.
Without a compliant flue you can't use the wood-fired oven, and building one later can be expensive or impossible: it has to meet UNI standards, it often needs the consent of the condominium and clearance from the municipality. If the listing mentions a wood-fired oven, check compliance and permits before the preliminary agreement. The alternative is a latest-generation electric oven, now accepted by many Neapolitan pizzerias too.
Takeout needs less capital and fewer staff (sometimes just 2-3 people), but depends more on delivery and evening volumes. A dining room raises the average ticket with drinks and desserts, but adds staff costs, higher rent and more complex management. If it's your first business, takeout is usually the more manageable entry point; with management experience, a dining room pays more.
Yes, the same as for restaurants: the SAB professional qualification (accredited course, or 2 years' experience in the sector over the last 5, or a relevant educational qualification), the SCIA filed with the municipality when you take over and the transfer of the health permits. The pizza chef doesn't need a particular qualification, but is often the key person: consider whether they'll stay or whether you'll have to replace them. Details in the guide licenses, transfers and takeovers.