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It has just opened in Borgo San Frediano Fermento 1889-The bistrot of the dough. A typical place where yo can eat real pizza, not by chance the reference is the birth year of Neapolitan pizza, panuozzi and calzoni, bread and Puglia’s flat bread. The bistro specialty is Palafermento, apparently the Tuscan flat bread. In fact, it is made with a mixture of selected flours and leavened up to 120 hours at controlled temperature for a special product. At the end of the meal, to close in beauty, the Neapolitan babe.

Fermento 1889-The bistrot of the dough, via Borgo San Frediano 40 / r, Florence. Tel. 349 562 2244

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