Marco Manzi has set himself a mission: to make a popular dish like pizza a true sensorial experience. The link is the high quality of the raw materials he uses and his additional touch, as a builder of taste. It is no coincidence that this Ischia native born in 1990 began his career as a pastry chef,Hotel Regina Isabella from Lacco Ameno, on the famous Campania island, choosing to become a pizza chef only later; what remains of the pastry shop is the precision and attention to detail. In 2016 he landed in Florence and opened his first restaurant, called Giotto as a tribute to the artist, the city and the very idea of the perfect circle.
The dough he offers you is inspired by the Neapolitan tradition and fully represents the identity of this talented pizza chef. The one at his place is always a delicious stop: I start with the montanare which are a welcome treat, seasoned with escarole and anchovies or with parmesan cream, tomato and pesto. I continue by taking advice, discovering toppings sometimes created together with my other chef colleagues. For example, I love pizza Steakcreated with Pasquale Palamarowho runs the stove of the Queen Isabella.
When I grow up I want to be a fillet with green pepperpan pizza signed by Marco Manzi with the chef Rocco De Santis: buffalo stracciatella, beef tartare, green pepper cream, ember powder, charcoal-flavoured extra virgin olive oil
OUR CHOICE
Steak: focaccia base, roasted beef fat, demi-glace, beef carpaccio, fresh thyme, Fontana Lupo extra virgin olive oil. Created with the chef Pasquale Palamarobasil, Fontana Lupo extra virgin olive oil
THE MOST CREATIVE PIZZA
Capricciosa 2.0: fiordilatte from Agerola, cooked ham, salami, porcini mushrooms, roasted artichoke, Taggiasca olive powder, semi-dry cherry tomatoes, basil, Fontana Lupo extra virgin olive oil
VEGETARIAN PIZZA
Parmesan: San Marzano Dop tomato sauce, fiordilatte d’Agerola, aubergine parmigiana, 24 month old Parmigiano Reggiano Dop, basil, Fontana Lupo extra virgin olive oil
THE SIGNATURE PIZZA
Margherita pizza: San Marzano DOP Gustarosso tomato, Agerola fiordilatte, 24-month DOP Parmigiano Reggiano, basil, Fontana Lupo extra virgin olive oil
WHY STOP
because those who love the simplicity of Margherita pizza here you will find authenticity in aromas and tastes. On the other hand, those who want a more complex gastronomic experience can be guided by Marco Manzi in tasting itineraries that range through the different culinary expressions offered
