The story
Giotto, nestled on Via Panzani, has earned its reputation as one of Florence’s most celebrated pizzerias, boasting a solid 4.4-star rating. The focus here is on excellent Neapolitan pizza and fried specialties, with creator Sentieri Golosi emphasizing the “very good” quality of ingredients. Standouts include the montanarina and the fried pizza—both described as “top”—alongside a refined Torta Caprese con Gelato that showcases the pastry chef’s skill.
Beyond the classics, Giotto’s menu offers a full range of fried antipasti, including crocchette di patate and a frittatina di pasta Napoletana that feel distinctly Neapolitan. The Pizza Margherita, simple and well-executed, rounds out a meal that feels both celebratory and grounded. For travelers craving authentic, ingredient-driven pizza in a casual, local-friendly setting, Giotto delivers without pretense.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Giotto’s Montanarina earns raves as a transcendent, airy bite, while the overall vibe is one of rustic, soulful simplicity that turns humble ingredients into quiet masterpieces.
“This is a fried pizza with datterino tomato sauce, parmesan cream, and basil pesto. The fried pasta is cooked very well, and all three sauces together are fabulous — the pesto is very good too. Each sauce is very interesting and tasty. The outside is nice and crunchy, but inside it's a cloud. The tomato is very concentrated, the parmesan tastes like parmesan, and the pesto tastes like pesto. As a start, I'd say we're there.”
What creators say
1 creator has covered Giotto. Most active: Sentieri Golosi
Giotto Pizzeria in Florence serves excellent Neapolitan pizza and fried specialties; the quality of ingredients is very good, the fried pizza and montanarina are top, and the Caprese cake shows the pastry chef's skill.
Dishes mentioned
Montanarina
This is a fried pizza with datterino tomato sauce, parmesan cream, and basil pesto. The fried pasta is cooked very well, and all three sauces together are fabulous — the pesto is very good too. Each sauce is very interesting and tasty. The outside is nice and crunchy, but inside it's a cloud. The tomato is very concentrated, the parmesan tastes like parmesan, and the pesto tastes like pesto. As a start, I'd say we're there.
Crocchette di Patate con Mozzarella
These are potato croquettes with mozzarella inside. The breading is crunchy like homemade, the potatoes are tasty, and the mozzarella is there. You can taste the crunch. It's a classic Neapolitan potato croquette — delicious, crunchy, soft, good.
- Frittatina di Pasta napoletane
Pizza Margherita
We opted for the classic Margherita to measure the pizza chef's pulse. This is true Neapolitan pizza, not contemporary — the crust is very swollen and full of air. The dough is meltable, really well made. The mesh inside is very developed in an interesting way. The tomato is good, the mozzarella is very good and soft. The dough is different, very soft, very satisfying. Great satisfaction.
- Pizza Fritta
