Florentines aren’t known for their pizza-making skills, so I guess it’s just as well that this place is run by Calabrians. Pizzas are in the Naples style, with fluffy crusts, doughy bases, and just the classic toppings on a menu that you could write on the back of a napkin: The likes of Margherita (mozzarella cheese, tomato, basil) and Napoli (cheese, tomatoes, anchovies, oregano, capers) are joined by a couple of simple specials, such as mozzarella and basil pesto. It is self-service, but there are a few tables if you want to eat with a knife and fork (no reservations). On hot evenings, take the pizza out to the steps of Santo Spirito, round the corner.
- Frommer's Staff