La Divina Pizza
Pizza by the slice on Borgo Allegri, made with stone-milled organic flour and fermented at least a day, sold standing up.
- Area
- Santa Croce
- Format
- By the slice, sold by weight
- Dough
- Long fermentation
- Checked
- August 2026
- Price
- €
- Go for
- Pizza by the slice with long fermented dough and toppings that change with what came in, eaten standing or taken away.
- Skip if
- You want a sit down pizzeria with a waiter.
What everybody agrees on
Read across public reviews on Google and TripAdvisor in September 2026.
- Most
The dough is what separates it from the other slice shops in the centre, and reviewers say so directly.
- Most
Toppings rotate and lean seasonal rather than sticking to a fixed list.
- Often
It is cheap and quick, which makes it a lunch rather than an evening.
- Some
Very little seating. Most people take it away.
What to order
Point at whatever came out of the oven most recently rather than choosing from the display. The difference between a fresh tray and one that has been sitting is large here.
Before you go
- Best time
- Lunch, when the trays turn over fastest.
- Format
- Sold by weight. Say how big a piece you want.
- Seating
- Minimal.
Pizza al taglio is usually the cheap option and rarely the good one. Here it is both. The dough is naturally leavened and the toppings change with the season: porchetta and chard, spianata calabra with aubergine and sheep’s ricotta. You point at what you want, they weigh it, you eat it on your feet. Consistently named in city rankings for slices, which is a category most guides skip.