Romualdo Rizzuti’s pizza and the Central Market of Florence have now become a successful combination. For his second experience in the beautiful Florentine structure, the pizza maker from Salerno presents a double formula. The Bottega on the first floor, where pizzas, panuozzi, and stuffed handkerchiefs are baked at full speed from the two ovens present, and the pizzeria, with the classic table service, located on the noble floor of the structure where one can best appreciate the great work of the master. Fragrant and flavorful pizzas come out of the large wood-fired oven, thanks to a 30-hour leavened dough made from zero flour with wheat germ and a small percentage of whole wheat flour.