The Florentine pizza scene is significant: the city offers numerous solutions to suit all tastes and a series of renowned brands with masters who have set a benchmark among colleagues. While Neapolitan pizza finds exceptional expression (and in Florence, there is no shortage of well-known brands like Starita), other styles are also interpreted at their best, from the most traditional to the contemporary, with memorable doughs and a careful selection of excellent Tuscan products. Here are the best addresses in the city, awarded Tre Spicchi in the Pizzerie d'Italia 2024 guide.
Where to eat pizza in Florence, the 5 best pizzerias
La Divina Pizza
The venue, suitable for a quick break with "pizza alla pala" (a type of Roman-style pizza), is the brainchild of Graziano Monogrammi and his wife Roberta, who opened the establishment in 2010, immediately bringing it to high standards. The dough is prepared with stone-ground wholemeal flours and leavened with sourdough, undergoing a fermentation process lasting between 24 to 36 hours. The "pizza alla pala" offers unusual proposals such as the Chianti Scent, with onions cooked in red wine and Alpine Gorgonzola, or the Toscana, with soppressata, artichoke cream, and lime zest. Among the stuffed pizzas, there's one with roasted ham, grilled eggplants, and ricotta or one with mortadella and stracchino cheese. Notably, on the plate, they offer an interesting vegan pizza (upon request) or a seasonal one. A mention goes to the Divina Evoluzione (pizza baked in a small pan) like Il Magnifico, featuring Apulian burrata and Tuscan prosciutto. Additionally, guests can opt for tastings of 3, 5, and 7 courses with indicative names: Inferno, Purgatorio, and Paradiso.
La Divina Pizza - via Borgo Allegri, 50r – Firenze - ladivinapizza.it
Giotto
Young and already established entrepreneur, Marco Manzi is a member of the AVPN (Associazione Pizza Verace Napoletana) and in a few years has managed to win the hearts of Florentine customers. The first pizzeria, located on Via Veracini, was born in 2013: the choice of the name pays homage to the city's artist, Giotto, whose circle is as perfect as how pizza should be shaped. Since May 2022, a new branch in Santa Maria Novella has been added to the small one on the outskirts. The menu follows the classic pattern. Among the starters, fried dishes like frittatina di pasta with potatoes and provola, or mini rice arancini with ragù, peas, and mozzarella, or meatballs in tomato sauce are recommended. Among the pizzas, try the Aenaria, with fiordilatte, 24-month-aged Parmigiano Reggiano, reduced yellow cherry tomatoes, reduced red cherry tomatoes, basil pesto made in the mortar, or the Bistecca, based on focaccia, with roasted beef fat, demi-glace, beef carpaccio, fresh thyme, or the Carbonara 2.0, with fiordilatte, 24-month-aged Parmigiano Reggiano, egg cream, crispy guanciale, grated black truffle, and extra virgin olive oil. Desserts are good. The service is attentive and friendly.
Giotto – via Panzani 57 - via F. Veracini, 22a – Firenze - pizzeriagiottofirenze.it
La Pizza by Romualdo Rizzuti
Romualdo Rizzuti returns to Mercato Centrale. The ambiance and service maintain the colourful, warm, and informal vibe of the place, while the menu is simple yet excellent. The dough is made with type “0” flour with wheat germ, blended with one-tenth of the weight in wholemeal flour, and yeast. The leavening and maturation occur for about 30 hours. For starters, there are "coccoli," fried bread dough, served with prosciutto San daniele and stracchino cheese. In addition to the classic trio of Marinara, Margherita, and Napoli, the menu includes Parmigiana, with eggplant, parmigiano cheese, mozzarella, basil, and extra virgin olive oil, or the bold Sogno di Tropea, featuring tomato, smoked burrata, spicy salami, Tropea onions, olives, and olive oil. Panuozzi and fried pizza are also must-tries, served with mozzarella, cooked ham, pepper, and olive oil.
La Pizza by Romualdo Rizzuti - p.zza del Mercato, via dell'Ariento – Firenze - mercatocentrale.it
Giovanni Santarpia
Giovanni Santarpia has firmly established roots in the city. Just speaking with his colleagues clarifies the role the pizza chef, hailing from Castellammare di Stabia, he is a key player in the spreading of authentic Neapolitan pizza culture in Florence. Some of his creations have become true classics, such as the pie with yellow squash and guanciale. Today, his gastronomic proposal begins with fried dishes, featuring "uramaki in carrozza" or the lampredotto sandwich, served with salsa verde. The pizza offerings alternate between classic preparations, like the Yellow Marinara, and those known as Santarpizze, which change seasonally. The experience concludes with indulgent desserts like babà served with whipped cream, or the vegan tart with seasonal jam. The service is casual and cheerful, reflecting Giovanni's style.
Giovanni Santarpia – via Senese, 155r – Firenze - giovannisantarpia.com
Il Vecchio e il Mare
Winning duo Mario Cipriano, the pizza maker, and Pasquale Naccari, in the dining room. Mario successfully experiments with various doughs, from Neapolitan to "padellino" (notably the "recovery" one, made using fish scraps and less noble parts, like the "padellino" with amberjack porchetta, potatoes, and sundried tomatoes). Among the round pizzas, there's the “Grigio Casentino”, with mozzarella, Vesuvian datterino tomatoes, and Apulian stracciatella, or the Esplosione vulcanica, featuring mozzarella di bufala from Paestum, red Vesuvian cherry tomato, yellow Vesuvian cherry tomato, basil, and oregano. Collaborating with chef Mario Perone, they've created the “Remake”, with fiordilatte, speck, and Malga gorgonzola, and the "Se mi lasci non vale," with smoked fiordilatte, zucchini flowers, anchovies, basket ricotta, basil gel, and lemon powder. The pizza by the slice and the stuffed pizza are also interesting. The wine selection satisfies, and includes Champagne and sparkling options. The service is friendly and always attentive. The gluten-free options are excellent.
Il Vecchio e il Mare – via V. Gioberti, 61n – Firenze - ilvecchioeilmare.com
Non-alcoholic wines? Call them what you want, but they’re still a derivative of wine.” An Interview with Martin Foradori
The 8 best Trentodoc wines chosen by Gambero Rosso
A Piedmont wine enters the top ten of Wine Spectator's "Top 100"
Sparkling wines surpass still wines in Italian out-of-home consumption. Most popular during the aperitif
American Barbecue wins a Michelin star for the first time in history
