They confirm the Tre Spicchi: La Divina Pizza in Florence, Lo Spela in Greve in Chianti, Apogeo by Massimo Giovannini in Pietrasanta, 'O Scugnizzo in Arezzo, Bottega Dani in Cecina, Chicco by Stefano Canosci in Colle Val D'Elsa, Giotto by Marco Manzi that gets 6 Spicchi with the two restaurants in Piazza Santa Maria Novella and in Firenze Nord, Giovanni Santarpia in Florence, Il Vecchio e il Mare in Florence, Zenzero Osteria della Pizza in Pisa, La Pergola by Tommaso Vatti in Radicondoli, La Ventola in Rosignano Marittimo Battil'Oro Fuochi + Lieviti + Spiriti by Gennaro Battiloro in Seravezza.

The venue, suitable for a quick break with "pizza alla pala" (a type of Roman-style pizza), is the brainchild of Graziano Monogrammi and his wife Roberta, who opened the establishment in 2010, immediately bringing it to high standards. The dough is prepared with stone-ground wholemeal flours and leavened with sourdough, undergoing a fermentation process lasting between 24 to 36 hours. The "pizza alla pala" offers unusual proposals such as the Chianti Scent, with onions cooked in red wine and Alpine Gorgonzola, or the Toscana, with soppressata, artichoke cream, and lime zest.

Graziano Monogrammi è un grande interprete della pizza d’autore e un instancabile ricercatore. Col fondamentale supporto della compagna Roberta, le farine macinate a pietra, il lievito madre vivo e gli ingredienti di prima scelta diventano il preludio di basi meravigliose e combinazioni sempre felici. Si sceglie tra pizze alla pala (ottima con cipolla cotta nel Chianti e gorgonzola d’alpeggio), le farcite (indimenticabile quella con peperone, spianata calabra e scamorza affumicata) e tonde al piatto.

Though you’ll have no issue finding amazing and authentic pizza throughout Italy, this award-winning restaurant is among some of the best in Florence and is worth the stop. La Divina Pizza is located on the outskirts of town, not far from the Mercato di Sant’Ambrogio. The pizzeria, started by a husband-and-wife duo, uses flour made by small local Italian producers to make its light and tasty sourdough pizza.

Only using natural mother yeast, La Divina Pizza, creates the best selection of pizzas to choose from. You can eat there if you like, but there's not much space, or you can take your pizza home with you. The beauty of La Divina is that you can choose a number of different pieces so that you are able to try more than one, if not, all of the pizzas they offer that day.

My top favorites are: La Divina Pizza for Roman-style “Pizza al taglio”: naturally fermented dough, stone ground flour, seasonal, creative toppings like burrata, spicy salami and plump olives. Personally prefer La Divina Pizza to Gabriele Bonci’s Pizzarium in Rome. Il Vecchio e Il Mare off Via Gioberti does award-winning Neapolitan pizzas with notable seafood dishes.

Divina Pizza, in Sant’Ambrogio, deserves a place among the best pizzas in Florence. The pizzas are made with sourdough, stone-ground flours and selected top quality products from small Italian producers. The dough is highly digestible, fragrant and fragrant thanks to the leavening for at least 24 hours.

La Divina Pizza is an unassuming spot for flatbread pizza by the slice and artisan craft beer near Santa Croce and Sant’Ambrogio. It’s great for a quick bite (small space inside) or I have often taken a few slices to go for a gluttonous feast at my house.

La Divina Pizza is worth a visit for their Roman-style slices, and Books and Special Projects Editor Brinda Ayer lists Gustapizza as one of her mainstays. "If you're nice to the person taking your order, they'll make you a heart-shaped pizza," she says.