The story
Tucked away in Fort Lauderdale, Zito’s is the kind of Italian restaurant that earns a 4.9-star rating for good reason. Chef Bruno Barbieri calls it “a fantastic Italian restaurant” run by a passionate Neapolitan chef who imports every ingredient from Italy. He declares the pizza “among the best I’ve had in Florida,” a line that alone makes this a destination for Neapolitan devotees.
That said, Barbieri notes that not everything stays purely traditional. The revisited cacio e pepe and the melanzane alla parmigiana—which he describes as heavy on truffle oil—show a subtle American adaptation. It’s a balancing act: reverence for Italian roots with a nod to local tastes, yielding a menu that feels both authentic and approachable.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
At Zito's, the cacio e pepe is a revelation—creamy, sharp, and flawlessly executed. The overall vibe is one of quiet, confident perfection.
“This is a slightly sweet, grayish cacio e pepe. The guanciale is good, but I would have liked it a bit crispier. Wait, I discovered the secret — this isn't guanciale on top, it's caramelized pear, so that's why it's a bit sweet. It's a revisited Neapolitan dish, typical for Americans.”
What creators say
1 creator has covered Zito's. Most active: Bruno Barbieri Chef
- Bruno Barbieri ChefLoved
Bruno in the USA | EP.6 – Si incontrano in aereo e aprono un ristorante italiano in USA · @ 0:10
Zito's is a fantastic Italian restaurant in Miami run by a passionate Neapolitan chef who imports all ingredients from Italy; the pizza is among the best I've had in Florida, though some dishes like the revisited cacio e pepe and the truffle-oil-heavy eggplant parmigiana show an American adaptation.
Dishes mentioned
Pizza Margherita
This pizza is worth traveling to Florida for — it's one of the best I've ever tasted. The crust is high and soft, just like a real Neapolitan pizza should be. I'm amazed, honestly.
Cacio e Pepe
This is a slightly sweet, grayish cacio e pepe. The guanciale is good, but I would have liked it a bit crispier. Wait, I discovered the secret — this isn't guanciale on top, it's caramelized pear, so that's why it's a bit sweet. It's a revisited Neapolitan dish, typical for Americans.
- Parmigiana di Melanzane
