Il Vecchio e il Mare
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.
Why it is here
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.
What to order
Pizza with monkfish-liver 'foie gras' (foie gras di rana pescatrice)