Fermento 1889
A pizzeria on Borgo San Frediano built around the flour rather than the topping, with doughs blended and balanced as the main event.
- Area
- San Frediano
- Address
- Borgo San Frediano 40r
- Open
- Evenings only, closed Monday
- Style
- Pizza verace napoletana
- Checked
- August 2026
- Price
- €€
- Go for
- Neapolitan pizza in San Frediano made by people who started as a home restaurant and kept the scale of one.
- Skip if
- You want lunch. It opens in the evening only, and it is closed on Mondays.
What everybody agrees on
Read across roughly 650 public reviews on TripAdvisor and Yelp in September 2026. Rated 4.4.
- Most
The dough is properly Neapolitan and long fermented, which is the point of the name.
- Most
It began as a home restaurant before becoming a pizzeria, and the room has kept that scale and informality.
- Often
San Frediano rather than the centre, so the crowd is largely local.
- Often
The palafermento, their folded version, is what regulars order alongside the round pizzas.
- Some
Evenings only, which catches people out.
What to order
Ask for the palafermento if you want the thing they are known for rather than another margherita.
Before you go
- Getting there
- Borgo San Frediano, fifteen minutes west of Ponte Vecchio on the south bank.
- Open
- From seven in the evening. Closed Monday.
- Booking
- Worth calling at weekends.
The whole proposition is the base: which grains, milled how, left how long. That makes it the place to go when you have already worked out that you care about dough, and a slightly odd choice when you just want dinner. In the middle of a street that stays busy late.