"And then there are the pizzette, the secret recipe, a real must with perfectly balanced mix of mozzarella and tomato, always warm and fragrant."
"The city’s bakers are masters in the art of pizza for breakfast (known as pizzettes), and you can find my personal favorites at Pasticceria Nobile, a daily stop for us during our stay."
"The best pizzete are to be found in pasticceria Savia."
"What a pizzetta! Round and hot, red, with the scent that emits through the whole seaside."
"Trays of pastry puff pizzette with tomato sauce and absolutely addictive pizza bianca were served. What makes the crust perfectly crisp? Skill, love, 2 day dough leavening and quality ingredients."
"The dough is soft and well cooked, the tomato is juicy and tastes like a real tomato and it's greasy enough to be considered a true pizzetta."
"We almost didn’t get a pizzette, assuming it to be one of those usually lackluster little finger pizzas sold at pasticcerias. But no, the pizzette here is different from anything we’ve tried in Italy or America. It’s incredible."