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For the first time by himself, the talented pizzaiolo born in 1973 originally from Castellammare di Stabia, has (re)created for the occasion a team made of young people him met during his career. As for himself, a Petra Selected Partner, he had arrived in Florence in 2015 in the pizzeria in Largo Annigoni, which he left last year, where he baked pizzas for almost three seasons. In his recent sabbatical, he collaborated with some colleagues while always looking for a new home.
The menu includes starters and fried nibbles. And the pizzas, some are traditional, like Marinara or Regina Vesuvio - Piennolo cherry tomatoes, and buffalo milk mozzarella from Casolare – others are his forte, like Pumpkin and guanciale.
Among the most special ones, Bianca with veal tongue, salad and pecorino romano or Pumpkin and guancial, soprassata del Vecchio and lemon zest. The daily specials include other fun ideas, such as the zero-waste with friarielli stalks, fried and served with anchovies and olives.
There are news in the dough too, a blend of flour from Petra - Molino Quaglia to which Santarpia has added a semi-whole wheat component so his product is even lighter and tastier.
Amelia De Francesco