148° award 2019
DujeSantarpìa
pizzeria
Premium
stile:
Napoletano
La pizzeria Duje è aperta nel quartiere di Sant'Ambrogio dal dicembre 2015 ed ha visto avvicendarsi al forno Giovanni Santarpia, dall'inaugurazione fino a giugno 2018, e a partire da dicembre 2018 Michele Leo.
Attenta la selezione delle materie prime utilizzate per il condimento della pizza, segnalate nel menù, e varia la proposta di pizze, in carta presente in 18 versioni oltre le pizze fritte (tra le quali si fa notare la pizza al lampredotto) e le proposte del giorno.
Particolare attenzione anche al senza glutine, su prenotazione è possibile avere l'impasto gluten free ed è inoltre presente anche una birra adatta ai celiaci.
Servizio attento e cordiale, in ambiente curato e luminoso.
Il cambiamento di guida al forno ha portato una variazione importante nella tipologia di pizza proposta, anche se pur sempre in "stile napoletano".
The pizzeria Santarpia has been open in the Sant’ Ambrogio district since December 2015 and had Giovanni Santarpia managing the oven from its opening up to 2018. From December 2018 the oven has been managed by Michele Leo. A careful selection of the raw material used to top the pizza has been made, as indicated on the menu. There is a wide selection of pizzas; on the menu there are 18 proposals not counting the fried pizzas (the frued al lampredotto is noteworthy) and the pizzas of the day. Particular attention is given to customers who with gluten allergies; upon reservation you can request gluten-free dough and there are also beers suitable for coeliacs. The service is attentive and friendly, in a refined and bright environment. The change in management of the oven has led to an important variation in the type of pizza proposed, although it is still made in the Neapolitan style.
The pizzeria Santarpia has been open in the Sant’ Ambrogio district since December 2015 and had Giovanni Santarpia managing the oven from its opening up to 2018. From December 2018 the oven has been managed by Michele Leo. A careful selection of the raw material used to top the pizza has been made, as indicated on the menu. There is a wide selection of pizzas; on the menu there are 18 proposals not counting the fried pizzas (the frued al lampredotto is noteworthy) and the pizzas of the day. Particular attention is given to customers who with gluten allergies; upon reservation you can request gluten-free dough and there are also beers suitable for coeliacs. The service is attentive and friendly, in a refined and bright environment. The change in management of the oven has led to an important variation in the type of pizza proposed, although it is still made in the Neapolitan style.
12 a 20
Michele Leo
Largo Pietro Annigoni, 9, 50122 Firenze, Firenze, Italia
distanza:
durata:
durata:
giorno di chiusura: lunedi
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
055245829
Presente (fino a 10)
Eccellente (oltre 10)
prenotazione
parcheggio
aria climatizzata
pizza da asporto
metodi di pagamento accettati:
