Tutto Pizza was born in 1998 out of Chef Juca’s desire to eat authentic, Italian pizza in Miami. When the spot next to Tutto Pasta, his trattoria near Brickell, became available he knew it was time. He imported a brick oven from Napoli and in a space that fit less than 20 people, he started to make the pizza he remembered eating growing up. Chef Juca’s recipe for making what Zagat has called “The Best Pizza in Town”? Buy the freshest herbs and vegetables found locally, import the finest meats, cheeses and oils from Italy and let the homemade pizza dough rise 24 hours to give it its lightness.
As the years have gone by, Chef Juca has added new paninis, specialty salads, homemade desserts to the menu. Most recently, burgers, antipasti and skewers have been introduced as well as gluten-free pizza dough. But although the menu may have expanded, the concept remains the same: make each dish with the highest-quality ingredients one can find and make everything from scratch. Add a welcoming staff that strives to provide the best service. And that has proven to be a winning recipe for Tutto Pizza!