Pizzerias in and around Florence

The 10 best pizzerias in and around Florence

A view in full swing, that of Florentine white art, between new openings, returns and doubles: the Tuscan capital is now the ideal retreat for any lover of good pizza. The best signs according to the Gambero Rosso guide.

That even Florence was destined to become a city that loves pizza not many could imagine it until a couple of years ago. It has not yet developed a style that can be defined as typically Florentine, but today the Tuscan city can rely on a series of solid addresses of excellent quality. There are the young pizza chefs, with a fresher and more dynamic approach, and then the great masters of the white art, those that have marked the history of long leavenings and the author's dough. And then there is a well-nourished band of Neapolitan pizza makers, who have chosen the Florentine square as the focal point of their activity. Who returns and who doubles, who changes format and who starts to take the first steps, here are the best places reported by the guide Pizzeria '

La Divina Pizza - Florence (Tre Spicchi)

The restaurant opened in 2010, but Graziano Monogrammi's adventure in the pizza world began in 2003, with a pizzeria in the Florentine Chianti area. The pizza chef then attended the Università della Pizza, where he began a process of deepening on leavening with sourdough. Together with his wife Roberta, today it manages one of the best signs of the Tuscan capital, with tasty and healthy products. Flour of stone-ground organic grains, carefully selected condiments, fresh and seasonal ingredients: these are the characteristics of Graziano's pizza, to be accompanied with a selection of Italian craft beers, organic drinks and some local wines. Among the specialties of the house, the classic Marinara and the Country Flavors, with gorgonzola of malga and onion cooked in Chianti wine.

Le Follie di Romualdo - Florence (Tre Spicchi)

He began very young in the family restaurant on the coast of Salerno Camerota, then moved to Florence, where he became ambassador of the culture of Neapolitan pizza: Romualdo Rizzuti is a master of white art, creator of South, pizzeria happened to ' inside the Central Market. In the summer of 2017 he presented Le Follie di Romualdo, a restaurant with attention to detail born in the spaces of the historic Convivium, which in 1997 followed the activity of the famous Florentine gastronomy in an ancient restored farmhouse of the fourteenth century, just outside the town in the direction of Bagno a Ripoli, becoming a favorite destination of gourmets and enthusiasts of quality food and wine. The menu is traditional, and are the red pizzas to be the master, thanks to a tomato sauce with a unique taste, from Naples with anchovies of Cantabrian to Marinara with the Purpetielli, which pays tribute to the chef and friend Daniele Pescatore . Not to be missed, then, a taste of fried pizza and panuozzo. Excellent wine list, with Italian and international names, including Champagne.

Giotto - Florence (Tre Spicchi)

The Ischian origins do not disappoint: Marco Manzi's pizza is of clear Neapolitan origin , with a swollen cornice and a thin disc, a high hydration dough made with unrefined flours and solid mother yeast. After spending 5 years alongside chef Kotaro Nodain Rome as a pastry chef, in 2012 the pizza chef returned to Ischia to open a take-away pizzeria. A year ago, the transfer to Florence, with the inauguration of Giotto, a pizzeria outside the tumult of the city, where Marco expresses all his talent. His passion for haute cuisine is revealed in the evenings with the chefs, during which the "Stellar Pizzas" are born, like the East and West, designed with his friend Kotaro Noda, with a mixture of turmeric and dressed with cabbage cream black, buffalo provola, cinta senese salami, crunchy cabbage leaves, parmigiano reggiano, basil and extra virgin olive oil. In the kitchen, mother Maria and girlfriend Jacklyn , intent on preparing dishes of the Ischian tradition.

Santarpia - Florence (Tre Spicchi)

In the beginning it was Palazzo Pretorio in San Donato in Poggio, in the Florentine Chianti, a fish restaurant with an adjoining pizzeria opened in 2006. Nine years later it was the turn of Santarpia, Neapolitan pizzeria in the heart of Florence, Giovanni Santarpia's last creation, master pizza maker who brought the taste of Campania flavors to Tuscany. To make the lion's share is the fried pizza, available in the classic version or in the variant with lampredotto and green sauce. The menu changes continuously, following the rhythm of the seasons, from white with asparagus cream, asparagus, prawns, fiordilatte, dusting of Roman tanned and oil flavored with lemon to that with broad beans, fiordilatte, fresh pecorino cheese and bacon. Then there are the traditional Marinara and Margherita, both also in the yellow version, and a selection of gluten-free pizzas entrusted to Simone Bonechi , Giovanni's right-hand man.

Lo Spela - Greve in Chianti (FI) (Three Spices)

He started as an employee, and then took the helm of Lo Spela in 2000: after the training course at the Università della Pizza, Paolo Pannaccihe began a thorough study of flour, dough, leavening and raw materials. Semi-wholemeal type 1 flour milled with stone for classic pizzas, and then hemp, spelled and wholemeal products for the gourmet. The menu is extensive and varied, including calzones and stuffed pizzas, classic and ancient tradition, such as Margherita and Naples. In the tasting tour, do not miss the steamed focaccia, with burrata pugliese and Tuscan raw ham, rich flavors that blend on a base with seeds and cereals, enhanced by a reduction of Chianti wine. Space also for the vegetarian offer, with hemp-flour pizza topped with goat's ricotta and seasonal vegetables, and then the Marinara with wholemeal dough garnished with triple garlic. For the more curious the "Limited Edition" pizzas, original creations that contain the seasoning

Pizzeria of the Italian Coffee - Florence (Due Spicchi)

Marinara, Margherita, Naples. There are no other options on the menu of the pizzeria annexed to the historic Montano family's Italian Cafe Osteria. Il pizzaiolo, Angelo Dogonieri , has made Neapolitan pizza truly his trademark, with a well leavened dough and spread by hand, San Marzano tomatoes and fiordilatte from Campania. His workhorse is the true Marinara, skillfully seasoned in perfect Neapolitan style. Classic pizzas with an authentic flavor, accompanied by a selection of craft beers and a wide and well-stocked wine list.

Al Fresco - Florence (Due Spicchi)

A pizzeria inside a luxury hotel: it was chef Vito Mollica - resident at the Four Season Hotel and responsible for the entire gastronomic offer of the hotel - who decided to include pizza in the Al Fresco restaurant menu . The refined atmosphere and the quality service contribute to make the gastronomic experience even more special, focused on Marco Corona's round pizzas. The dough is based on Piedmontese and stone Piedmontese ground flours, to which rice is added. The long maturation is a fundamental step, like the attention to cooking and fillings. There are the classic Marinara, Margherita, Naples, but also many seasonal variations, such as asparagus, zucchini flowers, stracchino and goat blue. The house specialty is Cipolla di Certaldo, with Tuscan onion, piquillo peppers, cacioricotta and borzillo lucano (homage to the chef's origins).

Crazy Fire - Florence (Due Spicchi)

The pizza is in Neapolitan style, of those to be folded into a booklet and with a high and bulging cornice, with two different options for the dough: traditional and semi-integrated. But Fuoco Matto is a multi-faceted venue, with a 360-degree offering ranging from pizza to cooking, with a special focus on the grill and a good selection of craft beers and local wines. It starts with appetizers, with a cutting board of Italian and Spanish hams of first choice, accompanied by pecorino, zizzona and burrata. For the pizza, here wins the taste of tradition, with tasty and well-made Marinara and Margherita. But there are also other proposals, for example the Matta with fiordilatte, fillets of San Marzano, leeks, sprinkling of Parmesan, basil, extra virgin olive oil and poppy seeds. Positano is also among the most requested

Fratelli Cuore - Florence (Due Spicchi)

The Cuore brothers, at the age of Caprarella , have not only recovered a dark corner of the Santa Maria Novella station, but have managed to offer a quality service 24 hours a day with a wide and dynamic menu, which speaks of Italian and Tuscan cuisine: from the first of Mamma Cuore (cream of onions, ribollita, parmigiana) to pizza cooked in a wood oven, from carbonara to chianina hamburger prepared on the charcoal grill. The pizza from the soft and digestible dough is of Neapolitan style, available in a few simple variations: Margherita, Naples, parmigiana, to which gattò and calzone fritto are added. The restaurant has managed to restore dignity to the Florentine station, with interiors in warm, Mediterranean colors, and an outdoor terrace overlooking the staircase that cuts one side of the square.

Berbere - Florence (Due Spicchi)

Milan, Turin, Rome, Bologna, Castel Maggiore, London. The success of the brothers Salvatore and Matteo Aloe does not stop, catering entrepreneurs who in a few years have multiplied their brands in Italy and abroad, managing to keep the quality standard always high. In Florence, the place where you can taste the famous tasting pizzas born from the creativity of the two brothers is located in the district of San Frediano. The long leavening classic dough is based on stone-ground semi-wholemeal flour, but there are also special versions with spelled, Enkir or other cereals. Many gourmet recipes prepared to fill the base, with proposals such as capers of Salina, tomato flask of Torre Guaceto, fiordilatte, oregano, basil and pepper, or summer cup of blackberry, fiordilatte, stracciatella and orange oil. Italian and foreign craft beers,