Cotta A Puntino Pizzeria & Cucina
Restaurant
50135 FLORENCE, (FI), Italy
Working hours
Its ingredients, coming from Campania, are selected with extreme rigor. The same attention, naturally, is reserved for the preparation of the pizza dough, which must rise for at least 36 hours without the use of brewer's yeast, but exclusively with mother yeast and type 0 soft wheat flour, cold pressed and stone ground with low gluten content, rich in fibre, vitamins and mineral salts. The Pizzeria Cotta a Puntino offers the possibility to choose three types of dough: the traditional thin and crunchy one, the Neapolitan style with a high and soft crust or the wholemeal dough.
Taste among the pizzas, the Napoli with Cantabrian anchovies, the fresh truffle and burrata from Andria, the Friarielli and sausage with 'nduja from Spilinga.
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