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.
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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
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Victorian-style tearooms, warm and smoky rooms that seem to be hiding inside the Medina or boho-chic places
Buche and beyond. Here is the best of traditional cuisine in town
Directly from the pages of the Michelin 2020 guide, starred restaurants in Florence. Only for gourmet palates
To drink or bite, as long as there is! Here is the best of for those who do not fear sins of gluttony
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