A couple's pizza journey through Florence, exploring both traditional and contemporary pizzerias.
The celebratory chorus was deafening when my fiance and I announced our move to Italy : “Endless pizza and pasta – you lucky ducks!” I, too, was giddy at the idea of living in the promised land of pasta and pizza, but after being there a while, the simplicity of pizza, while delicious, started to feel a touch one-note. Florence , a city bathed in Renaissance magic and tear-jerking sunsets, was our new home (though fate would eventually take us to Puglia).
It wasn’t exactly the birthplace of pizza, but I assumed Italy dispensed superior pizza no matter what city you’re in. New York or Tokyo couldn’t compete, right? Twelve tiring hours on a train from Paris had us stumbling into our Airbnb at dinnertime, with an empty fridge and zero energy, so we surrendered to Mister Pizza, a cosy corner shop with €8 pizza. It was exactly as expected. The blistered crust yielded a satisfying crunch, the tangy tomato sauce was a flavour burst and the stretchy cheese (possibly fior di latte) added a creamy touch. Simple, yes, but in that simplicity lay a depth of flavour missing from international slices. Over a month, we devoured Florence’s pizza scene with gusto. Margherita, diavola, the mortadella, burrata and pistachio one everyone seemed to be ordering – each one a delicious ode to simplicity, a simplicity bordering on divinity. A week before we left (or more like, fled the tourist throngs of Florence), we tried one last pizza, this time skipping the authentic pizzerias and trattorias for something a little more edgy and contemporary. From the outside, Berbere Pizzeria Santa Croce looked like your ordinary pizzeria, checkered tablecloths and all, but inside, arched stone walls give way to vintage posters and trendy orb lights that wouldn’t be out of place in a Sydney wine bar. We ordered the ’nduja sausage pizza, which arrived with a classic Neapolitan crust, light and airy, standing defiant against the onslaught of cheese and fiery sausag
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