This lively pizzeria has two wood-burning ovens going full-steam six days a week. Skip the appetizers and go straight to the pizzas, which vary from traditional (quattro stagioni) to vegetable-based (with leeks and Gorgonzola) to in-house specialties like the tartufona (with truffles). The menu also offers pasta like pici with Tuscan sausage and main secondi dishes. Save room for a worthy dessert like the torta caprese al cioccolato or
tiramisu—though after pizza, you might want to share. The Fabbrica is large enough to handle groups; seek out a seat in the garden when the weather's nice.