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A bakery that Florentines will cite with a little nostalgic pride, Becagli turns out schiacciata the old-school way, hand-kneaded so the olive oil pools in every dimple. The flatbread becomes the base for panini stuffed with stracchino, fennel salami, or mortadella, and the pastry case holds ancient-grain crostatas and torta della nonna. Stop in for breakfast and the chocolate-stuffed brioche will rearrange your morning plans.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Schiacciata
“Ask any Florentine who truly enjoys schiacciata (Tuscany’s take on focaccia) for a rec and they’ll likely send you to Becagli with a note of nostalgia in their voice.”
Eater -
Torta della nonna
“slices of torta della nonna (custard pie) are topped with almonds or pine nuts”
Eater -
Ancient grain crostata
“Ancient grain crostatas pies are filled with cherry jam or peak-season jammy figs”
Eater -
Chocolate-stuffed brioche
“chocolate-stuffed brioche makes for a great breakfast”
Eater
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