PizzAgnolo Pizza & Sfizi

Good news in the pizza department in Florence! Formerly Pizza Man, Pizzagnolo has opened in via dell’Agnolo three years ago, featuring big caterers such as Alfonso Vitale e David Nesi, who bet on pizza.

They started with the classic Neapolitan-style pizza, but after years of research, they created a lighter dough obtained with 48 hours of leavening, a mixture of finer and darker flours from exclusively additive-free wheat produced in Tuscany. The pleasant result is much lighter, slightly crisp, and not as chewy as the classical Neapolitan dough.

In addition to the classical Neapolitan pizza, there is a selection of Neapolitan pizzas that vary with the season; for instance, with yellow cherry tomatoes, Sicilian anchovies and Taggiasca olives; the Amatriciana; the pizza with zucchini blossoms, cheek lard and provola cheese; Montanarine with three kinds of fried pizza dough (classical, country-style, special).

Don’t miss the home-made gnocchi prepared with Avezzano potatoes, the beef meat balls served with cheese fondue, the Tomino cheese with honey, endive and walnuts, and the truffle-flavored burrata served with 24-month seasoned Parma ham.

Lunch options are very reasonably priced: first course of the day and a salad or meatballs; or pizza, drink and coffee are served at 8 euro.

The tablemats that Pizzagnolo uses are manufactured by the disabled children of the Associazione del Sipario, and can be purchased at 3 euro to support the association.