The Burrow In Agliana

16/03/2026: Good pizza, crispy on the bottom and well-cooked. The atmosphere is basic but functional. The cover charge is fine. Slow service, and it's disappointing to see a 45-minute wait for two small pizzas. I understand the out-of-town orders, but I would have preferred more attention as a diner. The price is high, not for the two small pizzas themselves, but for a Coke Zero (€2.50) and an additional ingredient (€1 for two slices of cooked pizza). A tip: while you're putting the trays in the oven, since the oven seems small, don't leave the door open for 60-90 seconds. This releases heat and the pizza takes longer to cook. Overall, 3 out of 5, good. I'd like to return, but if that were to happen, I think I'd opt for takeout.

28/02/2026: The grandson of "Morino" in Casalguidi did a great job at replicating his grandfather's pizza al taglio in a pan. The atmosphere is simple but charming. Service is efficient, but self-service is available.