I migliori ristoranti di cucina pizza e pasta in Toscana

14/08/2025: In our opinion, the best pizza in all of Viareggio, and they also serve delicious wine 👍 but please note, they only serve pizza, no pasta, no salad! But the pizzas are absolutely delicious 😎 and the chef always has a friendly joke on his lips 👄

06/07/2025: I think this is one of the best pizzas ever, the toppings are very generous too, the pizza chef definitely knows what he's doing. Very nice and friendly place, I definitely recommend it. They're very much worth it, see you next time!

01/12/2025: I still don't understand why they give everyone three cones outside of Bologna. The ice cream is mediocre, not creamy, too sugary, and the quantities in the cup are clearly wrong.

01/12/2025: I still don't understand why they give everyone three cones outside of Bologna. The ice cream is mediocre, not creamy, too sugary, and the quantities in the cup are clearly wrong.

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.

10/01/2026: Embarrassing Eternal wait, some are already digging into the second course, others are waiting for the first course. Spaghetti with 5 shrimp heads! And the body was left in the pot? Wrong bill, different wine added than ordered. Huh?

16/10/2025: Good morning Seghetto allo scoglio mistaken for spaghetti al pesce Not even a single animal inside 4 shrimp heads My wife's second course was left in the kitchen and was brought with my second course PS: It was obviously cold Let's finish with the bill The wine was marked up and then reduced once reported Mehhhh I'd say it was a nice lunch

28/12/2025: Small but cozy. Good pizza. Recommended.

11/11/2025: A very cozy and well-kept place, in step with the times. We tried the Roman-style "Mortazza" and vegetarian pork crancio, both delicious. The former is very crunchy, while the latter is softer due to the larger amount of vegetables. Quick service Highly recommended.

16/11/2025: A pub in the city center that often hosts various musical events. Excellent burgers and good beers. A pleasant place to be.

09/11/2025: TOP little place with excellent sandwiches and killer music!!! Magnificent staff and atmosphere 💜🤟🏻👊🏻

09/10/2025: Family run, very welcoming, excellent pizzas for less than €10, very good!

07/10/2025: THE FRIED FISH IS GOOD BUT THE PORTION IS MINIMAL

09/02/2026: A little gem in Seccheto on Elba Island, a restaurant with simple furnishings, well-spaced tables, and a tidy, clean atmosphere. The menu is classy and substantial, with a young chef whose creativity and professionalism are astonishing. The dining room staff is attentive and very knowledgeable. Excellent value for money. A wonderful discovery! Highly recommended.

27/01/2026: We used to come to Elba every September. We didn't go for five years, and here we are back in 2025. Vecchio Forno was one of our favorite restaurants on the island. You could eat fresh, local produce there. In five years, things have clearly changed. New management? New owner? In any case, there's very little fresh produce. The fish is frozen. There are no vegetables, or very few. When there are, like that tiny zucchini cake appetizer whose price is as exorbitant as its size, they're cooked and you can't recognize the look or taste of fresh produce. In short, the entire menu is designed to manage stock from the freezer as easily as possible. To top it all off, there was a plastic lid in the tiramisu. In short, an establishment to avoid. It's a shame they destroyed this place, which prided itself on serving only fresh, local products.

13/12/2025: Authenticity and simplicity at their purest. A tiny restaurant on a hidden street in the historic center.

05/12/2025: An intimate atmosphere that transports you to the ancient spirit of the beautiful taverns of yesteryear. Authentic food and generous portions, as befits the place.

09/01/2026: When you want to eat well and feel good, come here because they "know how..."

07/01/2026: Excellent cuisine with excellent pizzas.

18/01/2026: We tried the spicy salami one and their signature one with the cheese and the ham without tomato sauce . Except of the truth that they were kind of oily, and the one lady had bad sense of humor making herself almost rude, it was a decent tasty experience. I recommend it.

17/01/2026: A great find, 100% recommended, right behind Piazza del Campo. The pizza al taglio is delicious; they recommend ordering it with a thin and crispy crust. We ordered the prosciutto-stuffed pizza (a specialty) and the sausage pizza, and both were excellent. Perfect for ordering and eating in Siena's main square.

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 :)

05/01/2026: A good restaurant in a somewhat anonymous location: decent food, very friendly staff, reasonable prices.

26/12/2025: I've been going there my whole life, and as far as I'm concerned, it's the only restaurant where I order pizza. My favorite: neither shallow nor deep, with just the right height of "step," quality ingredients, and perfect cooking. My favorite: THE ONE WITH EGGPLANTS, and they understand right away. What more can I say? I'm calling now to book a table before the end of the year.

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!!!

25/01/2026: A truly delicious pizza. Both in terms of dough and ingredients. Wide selection of beers available, especially craft beers. Friendly staff and good prices. Highly recommended!

19/01/2026: Very good pizza and very kind waiters.