Giotto Pizzeria Firenze

"There’s plenty of pizza in town, but Giotto is a standout for the attention to detail in every single pie. They’re very particular about the dough—they use stone-ground wheat germ flour that’s left to rise for 36 hours, resulting in an airy Napolitano-style puffy yet light crust that’s the perfect canvas for the quality toppings. Try and snag a table near the open kitchen where you can get a close-up view of the pizzaiolos sliding each pie into the wood-burning oven. Start with a few crunchy fried appetizers, like the mini pasta frittata and arancini, and then prioritize the Naples to Florence pie—it’s all about the tart combination of the tomato sauce, 24-month-aged Parmigiano Reggiano, salty capers, and anchovies, which all get drizzled with extra virgin olive oil. To finish, bite into the aptly named “homage to margherita” which features a madeleine base with buffalo mozzarella cream, tomato jam, basil, and a caramelized cream puff cornice. " - coral sisk, georgette jupe

"There’s plenty of pizza in town, but Giotto is a standout for the attention to detail in every single pie. They’re very particular about the dough—they use stone-ground wheat germ flour that’s left to rise for 36 hours, resulting in an airy Napolitano-style puffy yet light crust that’s the perfect canvas for the quality toppings. Try and snag a table near the open kitchen where you can get a close-up view of the pizzaiolos sliding each pie into the wood-burning oven. Start with a few crunchy fried appetizers, like the mini pasta frittata and arancini, and then prioritize the Naples to Florence pie—it’s all about the tart combination of the tomato sauce, 24-month-aged Parmigiano Reggiano, salty capers, and anchovies, which all get drizzled with extra virgin olive oil. To finish, bite into the aptly named “homage to margherita” which features a madeleine base with buffalo mozzarella cream, tomato jam, basil, and a caramelized cream puff cornice." - Georgette Jupe