Pizzeria Giovanni Santarpia is Selected Partner of Petra
As tourism returns to prepandemic levels across Italy, travelers itching to visit Florence face a delicate dilemma: how to experience the Tuscan capital’s Renaissance grandeur while remaining sensitive to the damage mass tourism inflicts.

One solution is to travel outside of the high season, but even in the fall, visitors will face crowds at the Galleria dell’Accademia and at the Uffizi (especially if the latter reopens the long-shuttered Corridoio Vasariano to the public this year, as planned). Even better is to approach Florence not as a historical theme-park, but as a living city, by seeking out lesser-known pockets and new projects — from an ambitious cultural complex to a tiny trattoria run by passionate young Florentines — that will help sustain this city for years to co

Pick a pie 

Unlike Naples or Rome, Florence has never been known for its pizza. But don’t tell that to the local crowd packed into Pizzeria Giovanni Santarpia, a lively restaurant opened by the pizzaiolo of the same name in 2020.

It’s an easy, 10-minute bus ride south from the city center to this lauded locale that serves wood-fired Neapolitan-style pizzas made with the highest-quality ingredients. Start with the montanarine, soft pillows of fried dough topped with tomato sauce and ricotta salata (€7). Then pick a pizza, maybe the Margherita Gialla with yellow Piennolo tomatoes, smoked provola cheese, salted sheep’s milk ricotta and basil (€11) or the peppery carbonara with fior di latte, crispy guanciale, eggy cream and pecorino fonduta (€14)...

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By Ingrid K. Williams - Photographs by Susan Wright 
source: https://www.nytimes.com/interactive/2023/10/05/travel/things-to-do-florence.html

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