Forno Conti is an historic bakery located in Sesto Fiorentino, a lovely village twenty minutes from Florence. It is famous for its sourdough breads and endless varieties of focaccias.
I usually go there for croccantella, a thin crisp flatbread rich in extra virgin olive oil, and pizzette di sfoglia, small square pizzas made with pâte feuilletée, which is known in Italian as “pasta sfoglia.” Conti’s Pizzette di Sfoglia are flaky, buttery and fragile. On top of the crust, the tomato sauce is sweet and thick, the mozzarella milky and the capers fleshy.
Forno Conti – Viale Ferraris 27, Sesto Fiorentino (Firenze)