In Florence, there’s a place where a Margherita pizza still costs 2 euros: GANZA - Mai Abbastanza, tucked away in the heart of the historic center, has brought one of Abruzzo’s most iconic baked goods to Tuscany: the pizzetta pescarese, which you can enjoy while strolling between Piazza della Signoria and Ponte Vecchio.
Two euros. That’s all it takes at GANZA - Mai Abbastanza to order a Margherita right in the heart of Florence. A price that today seems to belong to another era, yet represents the starting point of a project conceived not so much to astonish with its price as to bring back into the spotlight one of the most iconic products of Abruzzo’s culinary culture: the pizzetta pescarese.
Just a few steps from Piazza della Signoria, on Via dei Cimatori, the young pizza maker and entrepreneur Matteo Angelucci has chosen to tell the story of his homeland through one of its most popular symbols. His idea was simple only on the surface, because behind it lies a desire to revive a daily ritual that, outside of Abruzzo, few truly know about.
The Pescara-style pizzetta, an institution in Abruzzo
For those who didn’t grow up between Pescara and the Adriatic coast, the Pescara-style pizzetta is almost a revelation. It’s not a miniature pizza, nor is it a focaccia; it’s neither Roman nor Neapolitan. It’s a baked good with a well-defined personality, born in the city’s bakeries and, over the years, has become a staple of daily breaks. You buy it at the bakery, eat it fresh out of the oven—often still piping hot—and always with your hands.
It’s shaped like a disc about sixteen centimeters in diameter, baked in small pans that ensure even browning and a thin, dry, and crispy crust. The crust is barely noticeable, while the ratio of dough to toppings is carefully balanced to ensure every bite is perfectly harmonious. The baking process yields a fragrant texture that can hold the toppings yet remains light. It’s a pizza designed to be eaten on the go, without needing utensils or compromising on quality. In Abruzzo, it has always been a staple for after-school snacks, mid-morning treats, impromptu aperitifs, or quick dinners. In short, we’re talking about authentic street food, born long before the term became trendy.
A menu… GANZO featuring classic and gourmet pizzas, plus desserts
The name “GANZA”—a common expression in Tuscany meaning beautiful, interesting, and original—reflects how this tradition is reimagined with a contemporary twist. The Margherita, at just 2 euros, remains the starting point, but the menu crafted by Angelucci offers a much broader culinary journey, alternating between timeless classics, nostalgic recipes, and more creative interpretations. A few examples? Cacio e Pepe, Amatriciana, Burrata, Sausage and Pecorino, Potatoes and Sausage, or Granformaggi.
Alongside these are the gourmet versions, which take the concept of “cuisine turned into pizza” even further. Among the most interesting, the Carbonara certainly stands out, finished off after baking with a homemade carbocrema, Pecorino Romano, and black pepper, to preserve the dish’s full creaminess. The “Patate e Porchetta” is also delicious, featuring smoked provola, steamed potatoes, and Ariccia IGP porchetta. Be sure to try the “Toscana” as well, which pays homage to the region with finocchiona and pecorino. The menu also includes several vegetarian and vegan options, crafted using seasonal ingredients.
The real surprise, however, comes at the end of the meal. The sweet mini-pizzas are a natural extension of the GANZA concept: same dough, same cooking method, but different toppings. Above all, we’d highlight the one with whipped ricotta, chocolate chips, and fresh peach—a combination that evokes summer desserts while maintaining the lightness typical of this format.
Behind Matteo Angelucci’s counter
Behind this seemingly simple concept lies meticulous attention to the dough, the cooking process, and the selection of ingredients, with an ongoing search for the best suppliers (Artigiana for dairy products, Migliarese for tomato preserves, Paolo Mariani for flour). Each mini pizza is prepared in the restaurant’s kitchen and cooked in the traditional Pescara-style pans. Many ingredients are added after baking to preserve their texture, aroma, and freshness. Matteo Angelucci and his partner Andrea Ocanto oversee the operation every day, personally supervising every stage of production—from dough preparation to baking to service.
Much More Than Just an Affordable Pizza Place
More than just a place to eat pizza at an affordable price (ranging from 2 euros for a Margherita to 6 euros for gourmet mini-pizzas), GANZA is a project that aims to share a regional tradition that’s still relatively unknown outside the Abruzzo region. The slogan, “Mai Abbastanza,” perfectly captures the spirit of the place: the desire to come back for just one more pizzetta, just like in the pizzerias of Pescara, where one is almost never enough.
And while the two-euro Margherita may be the news that piques curiosity and sparks discussion, it’s the “pizzetta pescarese”—with its history, identity, and surprising versatility—that’s the real reason it’s worth stepping through the door of this pizzeria, which, without making too much of a fuss, has already been in business in Florence for two years.
Ganza—NEVER ENOUGH
Via dei Cimatori, 25, 50122 Florence, FI
Phone: 055 012 8512
