Tutti Santi is a place that has won acclaim among Poznan lovers of Italian cuisine since it opened. Located on Ogrodowa Street, in the heart of the city, it attracts guests not only with its excellent location, but above all with the authenticity of the dishes served. The history of the place is closely linked to the owners' passion for traditional Neapolitan cuisine. The restaurant was born out of a dream to bring true Italian flavors to Poznan, without compromise or simplification.

What sets Tutti Santi apart from other pizzerias? First of all, a wood-fired oven, imported straight from Italy, which reaches temperatures of over 450 degrees Celsius. It's where, in just 90 seconds, pizzas with a distinctive, fluffy edge and a tender, thin center are made. The dough ripens here for a minimum of 24 hours, which gives it a unique lightness and makes it easier to digest. The ingredients used to make the pizzas are imported from various regions of Italy - from San Marzano tomatoes to mozzarella di bufala to extra virgin olive oil.

It is worth mentioning the local legend associated with Tutti Santi. Apparently, the recipe for their dough was given to the owners by an old Neapolitan pizzaiolo, who set one condition - the recipe must never be changed or simplified. To this day, the restaurant's employees adhere to this rule, treating the preparation of each pizza like a small work of art.

Nearby, on Church Street, is Pizzeria Sicilia Marco Giuliano - a place that transports us to sunny Sicily. Unlike the Neapolitan-style Tutti Santi, here we can taste Sicilian pizza - thicker, fluffier and often served in rectangular pieces. The restaurant is run by a family who years ago came to Poland from the Palermo area, bringing with them not only recipes, but also a whole philosophy of food.

Pizzeria Sicilia is famous for its use of aromatic herbs, which the owners grow in their own garden. Basil, oregano, rosemary - they are all harvested just before serving, which guarantees the intensity of flavor. An interesting fact is that Marco, the main pizzaiolo, prepares fresh dough every morning according to the recipe of his grandmother, who ran a small bakery in the suburbs of Palermo. Apparently, the secret to the unique flavor lies in the water, which he specially filters so that its mineral composition resembles that of Sicilian springs.

The two pizzerias, although representing different styles of Italian cuisine, share an uncompromising approach to quality and authenticity. Price-wise, they are in the middle category, which, combined with the quality of the dishes they serve, makes them attractive places for a wide range of customers. Tutti Santi offers a more intimate, elegant interior, perfect for a romantic dinner, while Pizzeria Sicilia Marco Giuliano impresses with a family, casual atmosphere, where loud conversations and laughter are the order of the day - just like in a real Italian trattoria.

Pizzeria di Tempo, located on Zygmunt Noskowski Street, is a place that perfectly combines respect for tradition with modern culinary trends. The restaurant was established in 2015 on the site of a former bakery, whose history dates back to the 1930s. The owners decided to preserve the original bread oven and adapt it for baking pizzas, which gives their baked goods a unique character and flavor. An interesting fact is that during the renovation of the premises, old recipes were discovered written on the wall behind one of the cabinets - among them was a recipe for yeast dough, which, after modifications, became the basis for the local pizza.

Di Tempo is distinguished by its approach to seasonality. The menu here changes four times a year, always adapting to what nature is currently offering. In spring, we can try pizzas with young vegetables and herbs, in summer with local tomatoes and zucchini, in autumn with mushrooms from the forests of Wielkopolska, and in winter with roasted root vegetables. The owners have partnered with local farmers and producers, so most of the ingredients come from the Poznan area. This is a nod to the idea of 'zero waste' and sustainability, which is attracting more and more conscious consumers.

A completely different approach to pizza is presented by PIZZATOPIA on Wrocławska Street. This is the place that revolutionized Poznan's dining scene by introducing the concept of personalized pizza. Customers compose their own dish, choosing the type of dough, sauce and toppings, and everything is prepared before their eyes. The history of PIZZATOPIA began with the owners' travels in the United States, where they were inspired by similar concepts, deciding to transfer the idea to Polish soil, but using only European, high-quality ingredients.

The restaurant is famous for unusual combinations of flavors - you can try pizza with pear and gorgonzola, figs and prosciutto or even with the addition of truffle honey. An interesting feature is the special pizza of the month, created in collaboration with local chefs from other Poznan restaurants. This creative exchange of experience has resulted in many unobvious combinations that have made their way onto the menu permanently.

PIZZATOPIA is also distinguished by its modern, industrial decor with an open kitchen, where guests can observe the entire process of pizza preparation. The restaurant is especially popular with younger customers and tourists who appreciate the opportunity to experiment with flavors. Price-wise, the place is affordable, placing it in the middle category, which, combined with quick service, makes it ideal for lunch or an informal gathering.

Comparing the two places, Pizzeria di Tempo offers a more traditional, refined dining experience, with an emphasis on seasonality and local products. Prices here are slightly higher, but justified by the quality of the ingredients and the artisanal approach to pizza preparation. PIZZATOPIA, on the other hand, focuses on innovation, personalization and speed of service, attracting customers who appreciate the ability to create their own flavor combinations. Both establishments, although different in concept, are united by a passion for good pizza and a desire to offer guests more than just a meal - a true culinary experience.

Forni Rossi 777 Pizza e Cucina Napoletana Naramowice is a place that deserves special attention in our culinary journey through Poznań. Situated somewhat off the beaten path on Naramowicka Street, away from the tourist hustle and bustle of the city center, it has become a true mecca for seekers of authentic Neapolitan pizza. The history of this place is fascinating and dates back to 2017, when an enthusiast of Italian cuisine decided to bring to Poznan not only the original recipes, but also a real Neapolitan pizzaiolo.

The name 'Forni Rossi' (Red Ovens) refers to the distinctive color of the wood-fired ovens in which the local pizzas are baked. The number 777 in the name has its own legend - according to the owners, it's a lucky number that in Neapolitan tradition symbolizes perfection. Few people know that before the restaurant opened to customers, it took three months of trials and experiments with the dough to adapt Italian recipes to Polish conditions - differences in humidity and water hardness required precise modifications.

What sets Forni Rossi apart from other pizzerias? First of all, an uncompromising approach to tradition. Neapolitan pizza is baked here according to the guidelines of the Associazione Verace Pizza Napoletana - an organization that upholds the authenticity of this dish. The dough ferments for a minimum of 36 hours, which gives it its characteristic lightness and makes the edges of the pizza fluffy and full of air bubbles. The oven reaches a temperature of 485 degrees Fahrenheit, allowing the pizza to bake for just 60-90 seconds.

Interestingly, the owners regularly organize pizza workshops for children and adults, where you can learn the secrets of preparing real Neapolitan dough. These educational initiatives are hugely popular among Poznan residents and have helped to increase culinary awareness in the city.

Forni Rossi is also famous for organizing themed evenings devoted to different regions of Italy. Once a month, the standard menu is supplemented with specialties from a selected region - from Sicily to Piedmont. This is accompanied by tastings of local wines and stories about the culinary traditions of the area. These events have become a true cultural phenomenon on the map of Poznan, attracting not only lovers of Italian cuisine, but also people interested in traveling and discovering new flavors.

Comparing all the pizzerias described, Forni Rossi stands out as having the most purist approach to Neapolitan tradition. While Tutti Santi also sticks to classic recipes, Forni Rossi goes a step further, taking care of every detail of the preparation process, even the smallest. PIZZATOPIA offers a completely different experience, focusing on personalization and creativity, while Pizzeria di Tempo balances tradition and innovation, with an emphasis on seasonality and local products. Marco Giuliano's Pizzeria Sicilia, on the other hand, takes us into the world of Sicilian flavors, differing from Neapolitan ones in both the texture of the dough and the choice of toppings.

Price-wise, Forni Rossi ranks in the medium to high category, which is justified by the quality of imported ingredients and the artisanal approach to pizza preparation. The interior of the establishment is decorated in a rustic style, with wood and red brick dominating, which creates a warm, cozy atmosphere. The service is professional and extremely knowledgeable - the waiters are able to talk in detail about the origin of each ingredient and advise on the choice of wine that will best enhance the taste of the chosen pizza.

To sum up our culinary journey through Poznan's pizzerias, it's safe to say that the city offers an incredibly diverse experience for lovers of Italian cuisine. From traditional, authentic recipes to creative, modern approaches, there is something for everyone. Poznan's pizzerias not only serve excellent food, but also educate customers and promote slow food culture, contributing to the culinary awareness of locals and tourists.