The story
At Barshop Pizzeria di Sting, located within the musician’s Tuscan estate in Figline e Incisa Valdarno, the experience is far from what you might expect from a celebrity-backed venture. Sentieri Golosi calls it “a surprisingly good restaurant” that is “far from the tourist trap I expected,” praising the quality ingredients, lively outdoor atmosphere, and excellent pizzas. The menu, served in a rustic historic building with live music, feels both grounded and thoughtfully executed.
Standout dishes include the Polpette di Ceci con Salsa Arrabbiata, the vegetable-forward Ortolano Fantastico, and both the Pizza Toscana and Pizza Etrusca. For dessert, the Tiramisù con Cantucci e Vin Santo offers a Tuscan twist on a classic. With buzzy, Instagrammable outdoor seating and a tourist-friendly vibe that still feels authentic, this pizzeria has earned its 4.7-star rating.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Pizza etrusca, calling it a must-order, while the overall vibe is warm, rustic comfort with bold, simple flavors.
“I got the Etrusca with tomato sauce, Tuscan salami, cherry tomatoes, oregano, and buffalo mozzarella added raw at the end. The salami gets a bit crispy in the oven, which is very pleasant. The tomato sauce is much more present here. This pizza beats the Toscana 4-0 for me. It's really indulgent, porky, delicious. The yellow cherry tomatoes explode in your mouth when you bite them. With the first pizza I was surprised, with this one I'm tremendously convinced. It's a different level. The salami is roasted and excellent, the tomato sauce is strong, the cherry tomatoes add sweet notes.”
What creators say
1 creator has covered Barshop Pizzeria di Sting. Most active: Sentieri Golosi
A surprisingly good restaurant in Sting's Tuscan estate, with quality ingredients, a lively outdoor atmosphere, and excellent pizzas — far from the tourist trap I expected.
Dishes mentioned
Polpette di Ceci con Salsa Arrabbiata
These chickpea balls are served with an arrabbiata sauce that's very particular — it's decorated nicely, but when you taste it you get a homey feeling, then this light spiciness kicks in. The dish is lukewarm. The balls themselves are not crunchy, they're soft, and inside you find whole chickpeas which add an interesting texture. The sauce is not too spicy, just slightly. The chickpea ball has a bit of a Middle Eastern vibe, maybe some spice. There's a good amount of celery and carrot inside too. As an appetizer it's very tasty, not a tourist trap.
Ortolano Fantastico
This is a fantastic vegetarian antipasto with a bit of everything: a savory pie, a potato with pesto (not salsa verde), various grilled vegetables like zucchini and eggplant, pecorino cheese, a farro salad, a tomato pappa, a caponata, a tomato bruschetta, and a vegetable tortino. The oil on the table is very garlicky and slightly spicy. The roasted potato with pesto is good. The savory pie is cheesy and reminds me of my grandmother's. The farro salad has vegetables and chickpeas, decent dressing. The caponata is excellent — you can't say anything bad about caponata. The pecorino is very fresh, good milky flavor. The bruschetta is just crunchy bread with fresh tomato, no oil or garlic, but you can add them yourself. The vegetables are really good, especially the caponata.
Pizza Toscana
I ordered the Toscana pizza with mozzarella, tomato, nostraline olives, pecorino, and sausage. This is really good. I taste the olives, the sausage, the pecorino, the freshness — all together. I can't believe it's this good. It's exactly what I wanted. The crust is soft, more Neapolitan style but without the exaggerated rim. It's an honest pizza, great ingredients. The sausage is good, the olives are good, the dough is soft. Not a gourmet pizza or top 50 list pizza, but made with quality ingredients.
Pizza Etrusca
I got the Etrusca with tomato sauce, Tuscan salami, cherry tomatoes, oregano, and buffalo mozzarella added raw at the end. The salami gets a bit crispy in the oven, which is very pleasant. The tomato sauce is much more present here. This pizza beats the Toscana 4-0 for me. It's really indulgent, porky, delicious. The yellow cherry tomatoes explode in your mouth when you bite them. With the first pizza I was surprised, with this one I'm tremendously convinced. It's a different level. The salami is roasted and excellent, the tomato sauce is strong, the cherry tomatoes add sweet notes.
Tiramisù con Cantucci e Vin Santo
For dessert we had tiramisù with cantucci and Vin Santo. The cream is like a cloud, the cantucci are soaked in milk and very soft, with crunchy chocolate pieces inside. At first I thought they were hazelnuts, but it's chocolate — actually, they're almond pieces from the cantucci. The cocoa on top is delicious. First you taste the cocoa, then the cream, then the soft cantucci. This tiramisù is different from the classic one, like a cloud, but still good and well balanced with sugar. The idea of cantucci soaked in both coffee and Vin Santo seemed strange, but it's balanced well. The coffee is good too, leaves a nice aroma.
