Pizzeria Giovanni Santarpia
MORTAZZA IN SACCOCCIA – fried pizza filled with mortadella, burrata cheese, pistachio pesto
TRIPPOZZA WITH GORGONZOLA FONDUE – Fried milk bread, fior di latte mozzarella, Florentine tripe, gorgonzola fondue
MARGHERITA PIZZA – tomato, fior di latte mozzarella, basil
FIACCHERAIA – fior di latte mozzarella, sausage, sautéed onion, green sauce, ‘nduja
OUR BABA – cream, berries
Currently rated #61 Pizzeria in the world and considered the best in Florence Giovanni Santarpia was born in Campania and moved to Tuscany after mastering the art, his Restaurant east of Santa Croce opened in 2016 still full from the 19h15 opening until close most days of the week.
A contemporary space divided across two rooms, with youthful staff fluent in English ready to explain each of the Chef’s creations, guests will find a list of local Beers and Wines to accompany a brief menu focused on items from the Wood-burning oven.
Neapolitan through-and-through, many Ingredients sourced from nearby markets, Santarpia thankfully strays from strict VPN standards to offer both Appetizers and contemporary interpretations of Pizza, his Mortazza a fried masterpiece of molten Cheese with Mortadella and nutty Pesto on top.
No Pastas or Salads, but housemade Milkbread beneath Tripe and Gorgonzola for those seeking the spectacular, Pizza come with a developed cornicone thanks to 48h leavening and shine whether simply topped in DOP Tomatoes with Basil or made fiery by Salsa Verde plus ‘Nduja.
Concise but certainly not limited, a total of six Desserts atop the rest, servers strongly recommend Giovanni’s Cheesecake with seasonal Berries but for fans of Baba au Rhum this delicate version soaked in sweet Booze with a smear of Cream is a sight to behold.
www.giovannisantarpia.com