Romualdo Rizzuti is increasingly consolidating the success of his Neapolitan pizza at the top in Florence and Tuscany, also including high-level professionals in the dining room. You can therefore make great combinations of pizza and wine with over 60 labels of champagne and French wines, unique among the pizzerias in Florence.
Romualdo consolidates his presence in this elegant restaurant in via San Niccolò. The intent is increasingly to launch “gourmet” pizza between tradition and innovation. For several years he obtained the “Three cloves”, and the recognition as the best dough in Italy by the prestigious guide to pizzerias “Il Gambero Rosso”, and this year reported as the seventh pizza chef in all of Italy and first in Tuscany and Florence.
We have been following Romualdo for 20 years in all his Florentine experiences. In our opinion it is the best pizza maker of authentic Neapolitan pizza in Florence. The secrets of its success? Natural leavening for 36 hours of the dough, use of high quality raw materials, such as flour with its own blend of quality flours with cold-ground Italian grains from mills, buffalo mozzarella from Battipaglia, and fior di latte always Campania. You can taste the classic pizza Margherita and Mia Napoli, but also with Prawns with lard and truffles, Salsiccia and Friarielli, fresh Porcini and San Daniele, Leonardo’s Capricciosa, which was born in honor and because Leonardo Pieraccioni likes it, and the Potato gateau. Panuozzo San Daniele and “Mortazza” and Mortazza and Tartufo will follow. Do not miss the legendary fried pizza, the Mozzarella in carrozza, the raw Coccoli. Sweets from Campania.
The summer space heated in winter with a recent renovation is pleasant, and the interior rooms are very elegant and intimate. Romualdo, as we expected, is already full every night and it is necessary to book at least the day before.
Romualdo also manages the summer space on the Lungarni and the Four Seasons. The wide spaces in the internal rooms and in the courtyard guarantee the distance.
