The best pizzas in Florence
We not only tell you the best pizza places in town, but also what to order!
Ode to Pizza, one of the most beloved dishes in the world, which in Florence finds its temples, proposed in its traditional Neapolitan dress, with its high and soft edges, or thin and crunchy, but all with a common denominator: search for ingredients and high digestibility.
Here is our top list, with the battle horses for each pizzeria!
Starita a Materdei
via San Gallo
Antonio Starita's pizzas, arancini, fried dough frittatas and flowers, and Maradona's famous horns. Starita's story begins in 1901, in the Materdei district of Naples, as a wine cellar, opened by Alfonso Starita and continues to this day. Here, tradition and conviviality are the masters, and the focus is proudly on respecting the use of raw materials and a centuries-old technique. The one in Florence is the fifth point of sale after Naples, New York opened in 2012, Milan in 2016 and Turin in 2018. Don't miss the marinara, the porta a porta (with a double filling, in one part ricotta, in the other part friarielli, bocconcini di bufala, pomodorini del piennolo, pecorino romano and extra virgin olive oil), the fried pizza and the classic calzone.
Pizzeria Giovanni Santarpia
Via Senese, 155r
ph: +39 055 933 8245
A name, a guarantee in terms of pizza that of Giovanni Santarpia, master of Neapolitan pizza. On the menu there are the classics such as Margherita and Marinara, but also their variants "gold" thanks to the use of yellow tomatoes of Piennolo. Of course, there are also Neapolitan dishes such as sausage and friarelli or panuozzo, as well as more refined proposals. There is also a gluten-free version. Our advice: the fried pizza with lampredotto.
Giotto pizzeria bistrot
Via Francesco Veracini, 22/d
ph: +39 055 332332
Via Panzani, 57, Piazza di Santa Maria Novella, 24/r
ph. +39 055212287
Giotto is a real place to be for lovers of Neapolitan pizza. In Florence since 2016, here you can eat an excellent Neapolitan pizza but modern, a product well leavened, perfectly cooked and the fillings are of excellent quality. It is signed by Marco Manzi, pizzaiolo-star of this Neapolitan temple in the city. The fundamentals, margherita and marinara, are among the best in town and the fritti are very good. The steak pizza is curious: it is pizza but it seems to be eating Florentine steak, a brilliant tribute to the city of Florence.
Berberè San Frediano
Piazza dei Nerli, 1 - ph: +39 055 238 2946
Berberè Santa Croce
Via dei Benci, 7 - ph: +39 055 399 4589
With its two kingdoms Berberè means good and digestible pizza. The secret ingredients? A pizza that arrives, already cut into 8 slices, seasoned one by one, in order to stimulate the sharing typical of this dish. The dough is made only with live sourdough, very long leavening times (from 24 to 48 hours) and organic semi-integral flours, as well as enkir, spelt and Senatore Cappelli flour. Here no pairing is taken for granted, try the Calabrese signed by chef Luca Abruzzino or the simple margherite and marinated with quality ingredients that you can feel at the first bite!
Pizzeria Antica Porta
Via Senese, 23
ph. +39 055 220527
Here, pizza is created from a formula of stone-ground flours and wheat germ, kneaded with sourdough, allowing for greater digestibility and lightness. More than 50 types of pizzas, tasty focaccias and stuffed calzones. The pizzeria Antica Porta offers a traditional pizza cooked in a wood-fired oven with a wide choice of ingredients, perfect for those who prefer fine pizzas and those who prefer higher pizzas. The environment is welcoming and quiet with the colors and cheerfulness typical of the Tuscan world.
Lungarno Colombo 8r
ph. +39 055 6143084
The union between Campania and Tuscany create in the menu of Don Fefè a perfect combination that allows you to range from fish dishes to meat, salami, cheese and dairy products, but a place of excellence is reserved for the Neapolitan pizza. Don Fefè pizza is the symbol of the restaurant and is characterized by 250 grams of sliced buffalo: definitely for dairy products lovers. In general, mozzarella, from Molise, is really the queen in every pizza and goes well with many slow food products. With piennolo, with porcini mushrooms, with Tuscan black truffle, every week there is a novelty proposed by the pizzaiolo. Just cast an eye on the blackboard of the restaurant to take advantage of the offers of the day.
La pizzeria Sud
Piazza del Mercato Centrale, 3
ph: +39 055 239 9798
Margherita, Napoli and Marinara, of course. Then Cilentana, Genovese. Capri and Montanara. And for the greedy ones, fried pizza. Pizzeria Sud inside the Central Market is a must for lovers of Neapolitan dough. The leavening is never less than 36 hours and consists of 72% water, the high hydration gives greater lightness and digestibility. Light to eat, good to taste.
Largo Pietro Annigoni, 9/C
ph: +39 055 245829
An all-round taste experience combining contemporary pizzeria and cocktail bar in a new and elegant, very urban chic atmosphere. At Largo 9 you will experience what it means to love pizza, from yeast research to the sublimation of the steamed pizza, one of Largo9's top dishes, inspired by Asian baking techniques and Chinese bread/focaccia. Curiosity and experimentation, on the other hand, are the principles that inspire Largo9's cocktails, to surprise and excite you. There will be the great classics, but also the unusual, for a true journey into the world of spirits.
Via Isola delle Stinche, 11/13r
ph. +39 055 289080
Napoli, Margherita or Marinara. Just these three pizzas to enjoy in a 14th-century palazzo, halfway between Santa Croce and Santa Maria del Fiore, with a fine selection of wines to match.
Il Vecchio e il Mare
Via Vincenzo Gioberti, 61N
ph: +39 055 669575
It is the great temple of pizza and not only by Mario Cipriano, who together with Pasquale Naccari give life to an empire dedicated to pizza and not only. Here the protagonist is an excellent pizza, even gluten-free! The latest novelty is the innovative line of flours signed by Molino Gatti Italia and Mario Cipriano: 100% Italian wheat flours created by a pizzaiolo for pizzaioli. Among the cult pizzas is the Napoli with Pantelleria capers, anchovies from Cetara and Pantelleria oregano at the end of cooking, the Grigio Casentino, made with fiordilatte, stracciatella and Vesuvian yellow dates and then the 3Ella, with Mortadella di Prato presidio slow food.