Sghio and Fluid aren’t simply a pizzeria and a cocktail bar. They’re how many locals from the Mugello, and an increasing number of visitors, choose to spend their evenings.
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La Bottega di Grezzano is a restaurant and pizzeria, but above all it’s a table tied to the flavours of Mugello and to an idea of conviviality that’s simple, genuine, and without pretence.
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In the morning for a quick coffee. In the afternoon for a gelato. In the evening for a pizza. Always with that sense of familiarity that isn’t built through marketing alone, but over time.
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The real highlight, however, is the cuisine, deeply rooted in Tuscan tradition and capable of telling a story of simplicity and bold flavors through every dish
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A distinctive feature is also the dual nature of the concept: on one side, a gas oven, practical and functional for more intimate settings; on the other, a wood-fired oven installed on the Jeep Willys, which becomes the centrepiece of more scenic events, transforming each occasion into a visual as well as a culinary experience.
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Whilst the cuisine is rooted in tradition, it is always open to exploring new ideas. Alongside meat dishes, ranging from game (roe deer, fallow deer and wild boar) to ‘peposo’ with ‘polenta’, there are more contemporary dishes and a wide range of seafood options
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The dishes tell this story. The tortelli lucchesi, still prepared as they once were, are a symbol of the house.
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A place that is more and more a point of reference both for tourists who come to Sansepolcro and for the locals, whether for a romantic dinner or for an evening with the family or even simply for a tasty lunch break
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In 2024, they doubled their space, evolving and expanding their dining offer.
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By Our Editorial Staff Experience and dream can create a magical combination. This is the case of the entrepreneur Giovanni Pezzella, who arrived in Tuscany from Campania to create two restaurants different in proposal but similar in vocation: to offer the highest possible quality thanks to attention to detail and an all-encompassing experience. […]
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But let’s get to the tasting that was dedicated to us: we start with the curious, opulent, speciality of the pizzeria, that “Scarpetta” which refers to the same all-Italian custom, made with ‘Authentic Integrated Grinding Flour’ from the famous mill mentioned above .. Our ‘scarpetta’ (small shoe) is with “Pecorino fondue, nduja, crispy bacon and pepper powder” and is an extra-menu, recurring in the restaurant that follows the best of the market. Large and baroque alveolation, it seems that it opens and closes like an accordion, perfectly absorbing the ‘sauce’.
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