Fermento 1889 In Firenze

Very good pizzas, very good price quality, attentive waiters.

So far, I have eaten pizza in many places (Rome, Florence, Milan, Istanbul). Fermentl is the best. Thanks!

Sicuramente una delle migliori. Pizza croccante, con una bella crosta (volendo ripiena) e pomodoro super. Al nostro tavolo abbiamo assaggiato anche quella con il pomodoro giallo, approvata. Alcune pizze secondo il mio parere un po' care, per il resto siamo sui 14/16€.

Fabulous pizzas! Attentive and friendly staff. Recommended

non ci sono parole per descrivere la pizza di fermento. ottima digeribilità e una quantità di gusti che soddisfa qualsiasi palato. super consigliato

"Fermento" is a small place in the San Frediano area. The menu is divided into three parts: red pizzas, yellow pizzas and white pizzas. Each pizza can be served either round or sliced: the staff suggests which format is best depending on the pizza chosen. I took one with yellow cherry tomatoes, burrata, dried tomatoes and caramelized onion: it was delicious and the dough was fantastic. The bill was honest.

This evening I had the pleasure of tasting for the first time the pizza of master Gianluca Vella, better known as the Chef of dough, in his restaurant Fermento 1889 in Borgo San Frediano in Florence. I had met Gianluca at the Guido Mori University of Italian Cuisine and I promised myself a visit that repaid all my expectations. I was pleasantly surprised first of all by the various appetizers, i.e. portions of black Schiacciata with Fermentino vegetable charcoal stuffed with various expertly combined ingredients which are crunchy and crunchy at the first bite and then change in the mouth magnificently, melting into a soft dough that envelops the palate. . The gourmet pizza is also exceptional in the two variations of traditional Neapolitan or Roman pala which offers a dough with a truly high-quality leavening and blend, the master's secret, as are the excellent ingredients used in the seasoning. The result is gourmet pizzas that are truly worthy of the name; crunchy and very light at the same time. I understand why Gianluca was medaled in 2019 with gold at the Vera Pizza Napoletana Olympics and I recommend everyone to try his creations and dough at least once.

I was there 2 years ago, with my girlfriend we were on holiday in Florence, and I think I haven't made a better choice in my life, I've never eaten such good pizza not to mention the crust like being in paradise, top location.

Quite possibly some of the best pizza I have ever had. The service was excellent and I will be talking about this pizza for a long time. Highly recommend Fermento 1889

Fermento 1889 a continuous confirmation.. A safety for the palate!