The oven with a breathtaking view that challenges the best pizzerias in Florence

A bakery and restaurant that opened quietly just last summer has decided to take on the challenge of Florence's pizzerias and join the fray, while maintaining a very specific identity: the quality of its dough. It has received excellent feedback right from the start.

The environment

If it's true that the eye also wants its part, Forneria certainly has a head start. The new business venture by Tommaso Grasso, owner of the historic restaurant across the street, Golden View, is by far the pizzeria with the most beautiful view in the city. The impression is immediate, given that the pizza chef and baker are right in the window, just steps from one of Italy's most photographed monuments.

Upon entering, you discover a pizzeria with a contemporary identity, both in its dough and in its elegant yet not overly pompous ambience, almost informal at times. At La Forneria, the view speaks first, direct and unfiltered, overlooking Palazzo Vecchio and the Vasari Corridor. Large windows make these spaces very bright, making them popular with both locals and tourists at lunchtime. But then it's the pizza that takes center stage, attempting (spoiler alert: succeeding) to withstand the impact of such beauty.

The menu

A deliberately limited number of pizzas to offer the highest quality possible, along with a few dishes from the kitchen. Forneria's menu opens with a selection of fried foods and appetizers that pay homage to Campanian tradition, including the "Antipasto della Forneria" for two (frittatina, montanarine, crocchè, tomato bruschetta, burrata, prosciutto crudo, and focaccia) priced at €24. For those seeking a lighter alternative to pizza and fried foods, there are two salads and four or five first courses, such as potato tortelloni with ragù, tagliolini with fresh black truffle, or spaghetti with cod, olives, cherry tomatoes, and basil. This last option is an excellent option for a quick lunch with a view on these first warm days of spring.

There are ten pizzas in total, with a few additional options based on availability and the freshest ingredients of the day, and two additional double-baked pizzas. Prices for the first range from €10 to €16, while the second goes up to €26 for the pizza with pata negra, truffle, and mixed salad, or €28 for the one with marinated scallops, potato mousse, and crispy leeks. A lot, yes, but still a tribute to the premium ingredients crafted daily in the two restaurants designed by Tommaso Grasso.

Finally, the beverage menu, which features Paolo Miano, a renowned wine expert in the city, focuses on sparkling wines (now a must-have pairing with pizza) and, more generally, wine pairings designed to enhance the flavor and ingredients of each individual pizza. You can choose a specific glass from the city's second-largest winery (Golden View and Forneria are second only to Enoteca Pinchiorri) or—I recommend it—trust Paolo and let him guide you through what will become a true tasting journey, first theoretical and then practical. For beer lovers, Forneria offers its own creation, the lager "Biova," made with the house's yeasts, as well as a selection of commercial and craft beers from the area.

The pizzas

Avino's contemporary pizza takes its inspiration from classic Neapolitan style, yet is unafraid to transcend it. In addition to doughs and baking methods that deviate from traditional methods, Forneria works extensively with sourdough starter, already used for bread and focaccia. As for the flour, they focus on whole wheat with one goal: to create a pizza that's as honest and straightforward as the people who make it, busy daily in full view of passersby, as the counter and oven are located right in the window.

It's simple, yes, but the base of this pizza remains soft, lasting even as it cools. This applies to both the classic pizzas, starting with the "Margherita" with San Marzano tomatoes, fior di latte, basil, and extra virgin olive oil, or the "La Nostra Napoli" with fior di latte, Piennolo cherry tomatoes, caper leaves, anchovies, and lemon zest (a breath of freshness that, along with the more delicate caper leaf, perfectly balances the savory ingredients typical of Naples), as well as to the pizzas revisited or reinterpreted by Forneria's pizza chefs. I particularly appreciated the contrast between sweetness, acidity, and savory flavor of the "Amatriciana Gialla," made with yellow cherry tomato sauce, guanciale, pecorino cheese, and pepper.

Off the menu, I also ordered a taste of the double-baked "Pata Negra" pizza: crispy on the outside and soft on the inside, with a balanced topping despite the tricky combination of truffle and Pata Negra. Served in four slices, it was a fitting conclusion to the journey into the world of leavened products offered by Forneria. Much more than just a pizzeria, don't be disappointed if you don't get the classic Neapolitan pizza and beer experience.

I dessert

Sicilian cannoli, classic baba, cheesecake, and tiramisu: four desserts, fairly classic but still well-crafted. The tasting at Forneria concludes with a non-obligatory but pleasant treat. Conclusion? Your belly (from the pizza) and your eyes (from the sight) have been generously filled and satisfied.

Opinion

Forneria is a traditional pizza bakery, pleasing both the eyes and the stomach. Its pizzas are contemporary and edible, both in their dough and their toppings. A half-point bonus goes to the wine tasting led by Paolo Miano, which allows diners to dispel many myths about wine and pizza pairings. The above-average prices are due to the location, but also to the overall experience.