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Cipriano Pizzeria

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.

Via Ludovico Ariosto 1r, San Frediano (Oltrarno), Firenze · Florence · Neapolitan · est. 2024

A margherita with basil leaves on a wooden board, seen at an angle.
From Cipriano Pizzeria (@ciprianopizzeria)

Why it is here

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.

What to order

Ruota di carro Toscana Margherita; Marinara

What we looked at

OIRZ Residuo Zero flourLievito madreAround 40-hour maturation, varied by seasonTwo ovens: electric for the wide ruota di carro, wood-fired for the contemporary versionWide (38cm+) discNaples-Tuscany ingredient pairing (San Marzano DOP, Monti Lattari fior di latte, Tuscan pecorino and truffle)