I migliori ristoranti di cucina pizza e pasta in Toscana

30/01/2026: A heartfelt recommendation! Best pizza in town! Reservations are best. The pizzas...so amazing! Thank you so much for the wonderful hospitality and the delicious food! Cheesecake mmmmmm! Thanks, Rosa!

29/01/2026: Best pizza and white chocolate tiramisu in town!!!

18/10/2025: We're on vacation and chose this restaurant by chance. Fair prices, exceptional food, and a 100% Tuscan atmosphere. Andrea, the person who served us, was a cultured and friendly man.

04/10/2025: Very good pizzeria Delicious food Very pleasant service Extremely good value for money

24/12/2025: Dinner focused on pizza: mediocre quality and high prices, in line with other much better pizzerias (from 9 to 16-20 euros)

16/11/2025: We were there on a Saturday night, the place was full, there were 9 of us, we ate a pizza each, the dough was good, mine was a shame it had 4 cheese cream, the 4 cheeses as the name says should be 4 cheeses not a cream, also of poor quality that tastes like children's cheese, the pizza costs a whopping 15 euros, no bananas, it's true that there was truffle, but it's just scorching... we waited really long, we asked for water several times before having it, it was difficult to call the waiter who couldn't hear, we asked for a medium Coke and he brought a can... these are small things that in the face of a bill of 197 euros for 9 pizzas, and 2 desserts and drinks... make you turn up your nose

10/02/2026: Always at the top..... Not just a sandwich shop but also excellent for lunch

11/10/2025: An '80s classic where time has stood still. Everything's good, nothing exceptional, a very informal atmosphere, and friendly and helpful staff.

03/01/2026: Excellent pizza (personally among the best), friendly staff. Avoid rush hour. Limited parking.

21/08/2025: All the pizzas are big and delicious! It's always crowded, so a little late is fine :)

25/09/2025: We passed by there and went around the gravel restaurant, very good food, abundant dishes and fair prices, very good service, always kind and they also recommended nice tourist detours from our planned tour

12/08/2025: Excellent restaurant with a talented young chef and a wonderful lady in the dining room. Very good food. Worth it. I advise the young chef (as a thirty-year professional in the industry) to persist in finding his own style, always respecting tradition, because he has what it takes.

15/10/2025: I had the pleasure of dining at PortaVia restaurant and want to compliment the high quality of the food and service. The grilled octopus, executed with impeccable skill, deserves a special mention: the texture was perfectly balanced, tender yet slightly crunchy on the outside. The atmosphere is elegant and welcoming, the staff is professional, and the attention to detail contributes to an overall excellent experience.

14/10/2025: The owner is kind and helpful....the cuisine is well prepared and good....the prices are fair.

11/01/2026: Looking for local specialties, I was recommended Pizzeria da Filippo for typical Pisan fried pizza and cecina. Okay, done! I decided to order and have it delivered. The downside was the wait, which was longer than advertised, but that's understandable. I obviously can't rate the atmosphere. Service 5 because I had a problem with the delivery and they fixed it very quickly and without any issues. I ordered the Margherita pizza (it's the pizza you should order to rate a pizzeria) and the cecina. Very good pizza (the tomato sauce was excellent), and the cecina too (but I don't have a comparison here). Excellent for quality/price/filling. Recommend it? Yes. Would I go back? Yes.

05/01/2026: Truly excellent pizzeria restaurant, the service was impeccable thanks to a very kind, attentive and customer-focused guy. While we were waiting, he kept bringing us focaccia, a truly appreciated gesture. The pizza was one of the best I've ever eaten, unique and different from the usual but truly delicious. There were four of us and we ordered two pizzas and two main courses, the main courses were also excellent. The final bill was €60, excellent value for money, a place to definitely return to, highly recommended, pizza absolutely worth trying.

20/01/2026: Ask for the Tir, you won't be disappointed even if you're not a fan of transport...

27/09/2025: The worst place I've ever been to, I wouldn't recommend it to anyone! They don't know the difference between stracchino and mascarpone, they don't ask about intolerances, and the pizza rounds are just to help the pizza chef avoid going crazy. I didn't eat and I spent a lot of money, truly embarrassing. 90 years to celebrate, but to forget because of the place. The owner probably doesn't even work there!!!

17/12/2025: We have to thank the staff for their speed, quality, and above all, their kindness on Saturday evening: we arrived very late, and they smiled at us from start to finish. You absolutely deserve the review. Thanks again!

14/12/2025: Quality, courtesy, excellent prices

16/11/2025: Quality pizza and cake, fast service, honest price.

13/11/2025: ⭐️⭐️⭐️⭐️⭐️ We had dinner at I Treccanti wine bar and restaurant, and the experience was truly excellent. The place immediately strikes you with its welcoming and refined atmosphere, with a beautiful stone interior that creates a warm and pleasant atmosphere, perfect for a relaxing evening. We ordered the pork shank, which was simply extraordinary: tender, flavorful, and perfectly cooked. The other meat dishes also proved to be of excellent quality, a sign of great attention to the raw materials. The selection of drinks and cocktails was also very popular, prepared by skilled and creative bartenders, capable of creating truly excellent drinks. A special thanks goes to Martina, the owner, who is truly charming, welcoming, and always available, making the experience even more enjoyable and memorable. In conclusion, I Treccanti is one of the best places in La Spezia: a place where you can eat well, drink even better, and enjoy an authentic and relaxed atmosphere. Kudos to the entire staff for their courtesy, professionalism, and passion, evident in every detail.

17/01/2026: We visited this restaurant and had the pleasure of being able to order all the dishes gluten-free and lactose-free. The food was very good, and you can order the entire menu without any risk of cross-contamination. The service was very attentive, and the owner was very kind and knowledgeable.

08/01/2026: Excellent appetizers and ok pizza

03/02/2026: Giotto (Via Veracini, Florence), when the name surpasses the technique and you find yourself having a subpar experience. Date of visit: Thursday, September 4, 2025 – Seats: 4 Visiting Giotto's historic location on Via Veracini should be a guarantee of excellence in the art of baking. However, our Thursday evening experience highlighted several logistical and technical issues, which dampened our enthusiasm for this award-winning establishment. The first obstacle is the location, as parking is a serious issue that tests the customer's patience. Once inside, we are greeted in a small space characterized by significant noise pollution. The background noise makes conversation difficult, compromising overall comfort. We began dinner with the Frittatina Pasta, Potatoes, and Provola Cheese. Despite proper frying, the balance of flavors was off, due to excessive pepper completely covering the delicate potato, while the provola was unevenly distributed. A product worthy of a 6, lacking the finesse required for this level of pizza. Regarding the pizzas, despite a selection of quality toppings—tested on Parmigiana, Giotto, Margherita, and Bronte—the dough was unconvincing. Compared to other local or Tuscan competitors like Cipriano, Capuano, Biagio Marino with his "Le Fornaci," Manuel Maiorano with La Fenice, Santarpia, or Apogeo itself, Giotto's dough disc was noticeably less melt-in-your-mouth and, on the evening in question, even tasteless. The crust had a bready texture and a rigid consistency that veers toward rubbery as soon as the temperature drops. But the most critical point was the cooking, which was extremely uneven across the four pizzas served. We went from pizzas that were decidedly too burnt, as in the case of the Bronte (clearly visible in the photo), to pizzas that were decidedly paler and less bold. Such a difference in execution at the same table indicates poor heat management. The pastry department also failed to improve the dinner's fortunes, as the Tiramisu was below average, while the Caprese was a "neither infamy nor praise" dessert, incapable of leaving a lasting impression. To conclude, Giotto on Via Veracini confirms itself as a place where the raw materials used for the toppings are excellent, but where the basic technique seems to have lost its shine. We know that a bad night can happen to anyone, but in our case, the experience did not even begin to live up to the expectations associated with such a prestigious name as Giotto. Precisely for this reason we will return to test whether the problems encountered were simply a coincidence or whether, unfortunately, they represent a constant.

01/02/2026: Light and digestible dough? Yes Quality ingredients? Yes Welcoming and friendly staff? Yes Fair prices? Yes That's what I'd say if someone asked me about my experience at Giotto. The pozza of the day, tuna and onion with fresh truffle shavings, was divine. The waiter who looked after us was perfect in every way. The music was never too loud. For a pizza addict like me, it's in the top 5 in Florence. Highly recommended. Well done.

03/01/2026: This is the second time we've been there and the pizza was really good this time too, the service was impeccable, the waiting times were good and the quality was top-notch. What can I say? We'll be back. Compliments to the owner, excellent management. I recommend the Bolognese pizza with mortadella and pistachio cream.

07/11/2025: Everything was good, I liked it!!

10/01/2026: Good quality products in a nice, typical trattoria setting

07/01/2026: I just got three takeout pizzas. They seemed to be the special ones with the thicker base: a 5-cheese pizza, a Margherita pizza with prosciutto and arugula, and a porcini and truffle pizza with burrata. As you'll see from the photos, I got home and found myself with thin-crust pizzas: an n'duja pizza with burrata, a prosciutto and burrata, and a mushroom and lard pizza. The ingredients were good (the dough was nothing special and burnt), but you can't get three out of three wrong like that! And they don't even give them away for free...