The story
Forno Giotto Alimentari in Chiesanuova is, as creator Francesco Zini describes it, “a classic spot frozen in time, a guardian of tradition and memories.” Open all day every day, this tiny bakery turns out schiacciata after schiacciata, using “an incredible selection of super local products.” It’s a no-frills neighborhood staple that feels sealed off from the modern world.
Zini’s focus inevitably lands on the signature Schiacciata con Soppressata. He calls it a “perfect example of the delicious simplicity that defines great street food,” earning a perfect score. The homemade soppressata, with “its perfect balance of fat, pepper, and salt, melts in the mouth,” while the schiacciata itself offers ideal texture. For those seeking authentic Tuscan street food, this is the gold standard.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise the schiacciata con sopressata as the standout dish, delivering a perfectly crisp, savory bite. The overall vibe is one of warm, rustic authenticity that makes you feel like family.
“I got a schiacciata fresh out of the oven to fully enjoy these two incredible products. I don't know what's more moving — the quality of this cured meat, this sopressata, where the fatty part is perfectly balanced with the lean, the saltiness, the pepper, or the musical dough of the schiacciata. It's hard, yet fragile at the same time. It shatters like a sheet of ice under your teeth.”
What creators say
2 creators have covered Forno Giotto Alimentari. Most active: Francesco Zini
Forno Giotto is a classic spot frozen in time, a guardian of tradition and memories, open all day every day, turning out schiacciata after schiacciata with an incredible selection of super local products.
Dishes mentioned
Schiacciata con Sopressata
I got a schiacciata fresh out of the oven to fully enjoy these two incredible products. I don't know what's more moving — the quality of this cured meat, this sopressata, where the fatty part is perfectly balanced with the lean, the saltiness, the pepper, or the musical dough of the schiacciata. It's hard, yet fragile at the same time. It shatters like a sheet of ice under your teeth.
- Francesco ZiniLoved
MANGIO la SCHIACCIATA con 1 STELLA MICHELIN a FIRENZE · @ 01:00
Forno Giotto, located in the authentic setting of Chiesa Nuova, Florence, is a true custodian of traditional Tuscan schiacciata. Their signature schiacciata, simply filled with homemade soppressata, is a testament to the power of high-quality ingredients and masterful execution. The soppressata, with its perfect balance of fat, pepper, and salt, melts in the mouth, complemented by the schiacciata's ideal texture. This dish is a perfect example of the delicious simplicity that defines great street food, earning a perfect score.
Dishes mentioned
Schiacciata con Soppressata
This is the original schiacciata, just out of the oven, still warm. The soppressata is homemade, no additives, no colorings, and it melts in your mouth with these alternating fatty parts and spicy peaks of pepper and salt. The bread has this paradoxical crunch — fragile but hard. I can't decide what's more moving, the meltiness of the soppressata or the crunch of the schiacciata. The choice to put only soppressata on it was the most correct one. I give it a 5 out of 5. This is how schiacciata should be done, with very short supply chain ingredients. In 2026 we should take example from this one.
