The queen of the Italian table. Thick crust, thin crust, cooked in a wood-burning oven, richly topped or a simple margherita, here’s where to find the best pizzas in Florence
Originally from Neapolitan cuisine, pizza is one of the most popular dishes in the world. Even Florence has its temples of the queen of the Italian table, proposed in its traditional dress of Margherita, with its high and soft edges, or in a thousand other variations.
Neromo
Neromo
Also serves fish dishes. Prime ingredients. Top-of-the-range pizza restaurant open till late at night serving pizzas made with naturally- leavened.
Largo9
On the one hand, an award-winning pizza maker like Gabriele Dani, "Tre Spicchi" of Gambero Rosso, on the other hand, one of the most interesting barlady at national level like Veronica Costantino.
Osteria del Caffè Italiano
Osteria del Caffè Italiano
Housed in the 14th-century Palazzo Salviati, the menu is based on simple dishes and the use of top-quality ingredients. If you’re not in the mood for Florentine-style T-bone steak, the restaurant’s specialty, try the pizzeria.
La Divina Pizza
La Divina Pizza
Open for only two years, it is already a point of reference for those who love pizza. Excellent at the plate for a more traditional choice, do not miss the pizza in Roman altarpiece, where the difference is made the high gradations, and the pizza stuffed. The secret is in stone-ground flour and in the use of only sourdough. Here one enters through the fragrance, one remains for the unique taste given by very selected ingredients, fresh vegetables and no preservatives. 18 places, the possibility also to make mini-tastings.
Don Fefè
Don Fefè
The union between Campania and Tuscany create in Don Fefè's menu a perfect combination that allows you to range from fish dishes to meat, cheese and dairy products, but a place of excellence is reserved for the Neapolitan Pizza.
The tasty pizza of Berberè
Berberè - San Frediano
Undisputed queen the pizza arrives, which already cut into 8 slices, seasoned one by one, so as to stimulate the typical sharing of this dish. The dough is made only with live sourdough, very long rising times (from 24 to 48 hours) and semi-integral organic flour, as well as enkir, spelt and Senatore Cappelli flour.
Berberè - Santa Croce
Berberè - Santa Croce
After the success of the restaurant in the district of San Frediano, the renowned pizzeria has done an encore in Florence, opening also in the Santa Croce area. Colorful interiors, easy atmosphere, open kitchen, about sixty seats and the quality of the pizza signed Berberè.
Giovanni Santarpia
Giovanni Santarpia
A name, a guarantee in terms of pizza. Giovanni Santarpia, master of Neapolitan pizza, returns to Florence with a new address of taste. On the menu there are the classics such as Margherita and Marinara, but also their "gold-colored" variants thanks to the use of yellow Piennolo cherry tomatoes, with Neapolitan must such as sausage and friarelli or the panuozzo, but also more refined proposals.
Cucina Torcicoda
Cucina Torcicoda
An innovative multi-venue restaurant concept, based on three distinct dining areas- restaurant, osteria and pizzeria. Mediterranean-style gourmet cooking, among the must-tries are Angus beef filet and Torcicoda crumble.
Pizzeria Da Gherardo
Pizzeria Da Gherardo
The place is quite small and the places close together, but the pizza is among the best in Florence. We are in the district of San Frediano, a few steps from Piazza del Carmine. On the menu mainly the great classics, but also some pizza of the day, prepared high as the Neapolitan tradition wants and with high quality products.