Forno Branchetti In Prato

02/12/2025: I've been frequenting this place since the previous management, and even today, I've never left dissatisfied. It's one of the few places where you can find true research and innovation in dough and leavening: pizzas, peels, schiacciate... all with different and interesting textures. Some combinations work better than others, but the real musts remain the pan pizza, the round pizza, and their tiramisu. You absolutely must try the Tuscan pan pizza with chicken liver pâté and chocolate: surprising and delicious. I wasn't so impressed with the pizza escarole with ciauscolo, which was a bit heavy due to the amount of ciauscolo and the lack of a real contrast that cuts through the fat, and the Ligurian Nomaki. Anyway, it's always a pleasure to return!

19/11/2025: I had a whole-wheat pizza with chickpea hummus, tuna in porchetta, and sweet and sour onions. What can I say? Delicious. Reading the menu, I was pleasantly surprised by the focus on "modern" pizza shapes, not only in terms of composition, but also the perfect balance of flavors. I'll be back to try Tuscany. Congratulations, excellent work, truly fair value.