Mano d'Opera pizzeria in Florence focuses on the quality of its dough

Mano d'Opera is the successor to the historic 11 Leoni restaurant, in the same location at Viale Manfredo Fanti 3/r, right next to the "Artemio Franchi" stadium. The format, the furniture, and the menu have changed, but not the location.

The ambiance features warm tones, chandeliers reminiscent of lanterns, and a rustic touch. It prioritizes the pizza over ostentation. The service is somewhat basic, occasionally informal and distant, and the placement of the placemats could be reconsidered, given the prices.

The menu is very varied. It begins with "Piccoli sfizi," Italian-style tapas such as artichokes stuffed with aged raw milk cheese, Mantuan pumpkin cream, and boiled meatballs with green mayonnaise. Next comes "Crudo, Crudo y Vino Espumoso," featuring several prosciuttos, each paired with a different glass of wine, Angus/Chianina beef tartare, and grilled meats, from ribeye steak to Frisona d'Alpeggio beef fillet. Among the starters, the organic cacio e pepe risotto with tomino cheese and the gnudi stand out.

The pizza is artisanal, light, and easy to digest, with a soft yet crispy crust that is well-hydrated and fermented for 24 to 36 hours. The "Traditional" and "Classic" pizzas, weighing 180 grams and made with sourdough, include Focaccia, Marinara, Margherita, Anchovies, high-quality cooked ham, Diavola, buffalo mozzarella, Burrata, Tuscan sausage, and Calzone sbagliato. The "Tasting Pizzas," pre-cut into triangles, use semi-wholemeal dough, spelt flour, and a long fermentation process. The "Bao Pizzas" are steamed and grilled, resulting in a soft top and crispy bottom.

The "Le Croccanti" pizzas, crumbly and very moist, were the most popular. The La Parma, with 24-month aged Parma ham, Apulian burrata, fior di latte, and Chianti reduction, combines the flavor of the ham, the creaminess of the cheeses, and the sweet touch of the reduction. The La Bufala, with twice-cooked organic Tuscan tomatoes and DOP buffalo mozzarella from Campania, was also a standout.

The wine list is mid-to-high-end, ranging from Champagne and Franciacorta to more affordable options. The craft beer selection is extensive, featuring several Tuscan producers. Dessert includes Buontalenti-style gelato, made in-house, and a selection of desserts that changes weekly.

Mano d'Opera is a warm and inviting place for contemporary and unconventional pizza. Its prices, above average, are justified by the quality of the dough and ingredients. On the downside, the service, as well as the preparation of the ingredients, could be improved to match the quality of the pizza.