AI illustration — not a photo of Forno PugiThe story
A family bakery since 1925 and, for many Florentines, the benchmark for plain schiacciata: oil-glossed, salty, sold warm by weight. Students and professors queue here all day. Buy a slab, add a few slices of salumi from a nearby deli and you have the most local lunch in the city. In autumn look for schiacciata con l'uva, a sweet flatbread baked with wine grapes.
🍽️ What to order
- Plain schiacciata by weight - ask for 'un pezzo'
- Schiacciata con l'uva (September-October)
- Pizza by the slice
💡 Insider tips
- Steps from the Accademia (David)
- Eat it in Piazza San Marco
- Other shops on Via San Gallo and Viale De Amicis
