Does Florence have a pizza culture of its own, or a good supply of pizzaioli who happen to work in Florence?
Florence has no indigenous format comparable to Turin's padellino, and this guide should not manufacture one for it. What Florence has instead is a field of named pizzaioli putting their own technique in dialogue with Tuscan ingredients, and — unusually for a city this size — a visible lineage inside it. Mario Cipriano ran the pizza at Il Vecchio e il Mare, left, and opened Cipriano Pizzeria under his own name in San Frediano in 2024; Federico Morieri, his deputy, now holds the older kitchen. That is a chain of training and succession of the kind the heritage dimension is meant to see, and it was found by reading two articles about two addresses rather than by looking for it. Cipriano's own house is also the guide's cleanest use of the also_serves field: a historic wide-disc ruota di carro toscana and a separately named contemporary margherita on a second wood oven, two real forms in one house rather than one form filed twice. Florence's case is a field with depth and craft rather than a tradition of its own, and it is filed as that.
Built by Pasquale Naccari around Tropea seafood sourcing, this Florence restaurant fields a dedicated pizza department that carries fish-based toppings — monkfish-liver 'foie gras', house-cured tuna — on a direct, well-hydrated dough, an unusual fish-on-pizza fusion the local press treats as a genre in itself rather than a novelty item. The pizza side is headed day to day by resident pizzaiolo Federico Morieri.
Verified 2026-09-18
Mario Cipriano, who trained through Il Vecchio e il Mare's pizza department before striking out on his own, opened this San Frediano address in 2024 around 'pizza a rota 'e carretta toscana' — a wide (38cm+) Neapolitan-descended disc baked in an electric oven for a crunch pitched at Florentine taste — served alongside a wood-fired 'Margherita contemporanea', deliberately putting Naples and Tuscan ingredients (San Marzano DOP, Monti Lattari fior di latte, Tuscan pecorino and truffle) in dialogue.
Verified 2026-09-18
Giovanni Santarpia, already known in Florence from an earlier address at Piazza Annigoni, opened this venture under his own name on 8 January 2020 after some years working outside the city. The pizza is baked in a gas-fired oven.
Verified 2026-09-18
Explicitly described in print as making 'pizza contemporanea', this Santa Croce address near Florence's oldest market has been run since 2021 by Antonio Cappadocia, a pizzaiolo from San Severo whose prior collaborations include Stefano Callegari and Romualdo Rizzuti. His direct-method, well-hydrated dough is baked in a visible wood oven, with a stuffed-cornicione signature dish that changes with the season.
Verified 2026-09-18
Romualdo Rizzuti's own Florence address, open since 30 May 2019 in San Niccolò, is built around the classic Neapolitan repertoire — Margherita, Marinara, a Napoli served with anchovies on the side — plus a well-reviewed pizza fritta, backed by an unusually deep wine list for a pizzeria. Rizzuti also runs the seasonal pizza collaboration with chef Vito Mollica at Al Fresco, the Four Seasons Firenze's garden restaurant.
Verified 2026-09-18
