PRICE:
Frommer's Highly Recommended

Despite their considerable skill in the kitchen, Florentines just can't make a decent pizza. It takes a Neapolitan to do that, so business has been booming ever since Naples-born Carmine opened this pizzeria. Even with a reservation, you'll probably have to wait for a spot at a long, crowded, and noisy marble table. Save the pizza for a main dish; start instead with a Neapolitan first course like fusilli c'a ricotta (homemade pasta spirals in creamy tomato-and-ricotta sauce). Of the pizzas, you can't go wrong with a classic margherita (mozzarella, tomatoes, and fresh basil), or spice up your evening with a pizza diavola, topped with hot salami and olives.

Copyright: Excerpted from Frommer's Florence, Tuscany & Umbria, 6th Edition, (c) 2008, Wiley Publishing, Inc.

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