This is how Vanity Fair describes us in an article dedicated to the best 7 pizzerias in Tuscany:
“A legend of city bakery, so that to rediscover an ancient quality of wheat such as Verna that is used for the dough, made only with stone-ground flours. Here they only make pizza by the slice, with products of the highest quality and often local: the must is the "ciaccia", a white Tuscan pizza that can be garnished with mortadella or also with smoked salmon. Also those with “baccalà alla livornese” (special cod fish recipe) with fiordilatte (type of mozzarella), sautéed black cabbage and Cinta (typical pork race) sausage; with sautéed escarole, Valdarno pancetta (type of bacon) and Tuscan pecorino (sheep cheese) are exceptional.”
Link for the complete article: http://www.vanityfair.it/vanityfood/ristoranti/16/08/05/migliori-pizzerie-toscana-firenze-versilia