Pizzerie Eccellenti 2020
La Fenice Pizzeria Contemporanea
Pistoia needed a “contemporary” pizzeria, as this “Fenice” (phoenix) stands out in its name. It is a place that can be easily reached from the city’s historic center. The peculiarity of this pizzeria is the possibility to choose between three different types of flour for the dough: the type 0, the type 2, or the multigrain flour. Another option is to have the “Roman” pizza instead of the classic Neapolitan pizza. However, we recommend trying the classic pizza, which in our opinion is much more successful and tasty. While waiting for the pizzas (a short wait really), you can taste the fried specialties: an excellent fried pasta with raw ham and burrata. Both the flours and dressings are select, quality picks. As a bonus, the distancing between customers is carefully monitored. Some addition in the wine and beer menus is desirable although the clientele does not seem to be particularly interested. We observed average prices for normal pizzas, slightly higher for contemporary ones but they are all very well worth the money.