Il Pizzaiuolo

Frommer's Review

Despite their considerable skill in the kitchen, Florentines just can't make a decent pizza. It takes a Neapolitan to do that, so business has been booming ever since Naples-born Carmine opened this pizzeria. Even with a reservation, you'll probably have to wait for a spot at a long, crowded, and noisy marble table. Save the pizza for a main dish; start instead with a Neapolitan first course like fusilli c'a ricotta (homemade pasta spirals in creamy tomato-and-ricotta sauce). Of the pizzas, you can't go wrong with a classic margherita (mozzarella, tomatoes, and fresh basil), or spice up your evening with a pizza diavola, topped with hot salami and olives.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.