91° award 2019
Giotto Pizzeria-Bistrot
pizzeria
Premium
stile:
Napoletano
Pizzeria di quartiere, fuori dal centro storico ma facilmente raggiungibile con la tramvia, che in pochissimo tempo si è affermata tra le migliori della città: Marco Manzi è il giovanissimo pizzaiolo, con un passato non del tutto dimenticato da pasticciere, che sforna ottime pizze napoletane (a canotto!), ben equilibrate, correttamente gestite in cottura, molto piacevoli; grande attenzione alla selezione delle materie prime.
Da non perder i classici: marinara e margherita, ottime!
Ci sono anche pizze più complesse, nate dalla collaborazione con chef stellati; molto valide anche le pizze fritte.
Lasciatevi, sempre, spazio per i dessert, quasi tutti fatti in casa da Marco che non vuol perder l'abitudine, con una pregevole eccezione: la setteveli® di Luca Mannori, quella originale.
This is a neighborhood pizzeria located outside of the historic center but easily accessible with the tramvia. In very little time it has already become one of the best in the city. Marco Manzi is the very young pizza chef, with a past as a pastry chef; an experience that is not entirely forgotten. He makes excellent Neapolitan pizzas (boat style!), which are well-balanced, and have a well-managed baking time. Great care has been taken in the selection of the raw materials. We highly recommend you try the classics: the marinara and the margherita are excellent! There are also more complex pizzas, born from a collaboration with starred chefs. The fried pizzas are also very worthy of note. Always leave room for dessert. Almost all of them are homemade by Marco, who does not want to lose his pastry-chef skills. There is one exquisite exception: the original Setteveli® by Luca Mannori.
This is a neighborhood pizzeria located outside of the historic center but easily accessible with the tramvia. In very little time it has already become one of the best in the city. Marco Manzi is the very young pizza chef, with a past as a pastry chef; an experience that is not entirely forgotten. He makes excellent Neapolitan pizzas (boat style!), which are well-balanced, and have a well-managed baking time. Great care has been taken in the selection of the raw materials. We highly recommend you try the classics: the marinara and the margherita are excellent! There are also more complex pizzas, born from a collaboration with starred chefs. The fried pizzas are also very worthy of note. Always leave room for dessert. Almost all of them are homemade by Marco, who does not want to lose his pastry-chef skills. There is one exquisite exception: the original Setteveli® by Luca Mannori.
10 - 25
Marco Manzi
Via Francesco Veracini, 22, 50144 Firenze, FI, Italia
distanza:
durata:
durata:
giorno di chiusura: martedì
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili, ad agosto
055 332332
Presente (fino a 10)
Di pregio (da 6 a 10)
prenotazione
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aria climatizzata
pizza da asporto
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