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Florenza brings Roman-style pizza to East Boston, built on imported fundamentals: flour, sea salt, and extra virgin olive oil sourced directly from Italy, combined with a high-hydration dough slow-fermented for 48โ72 hours. The kitchen sources tomatoes from Naples and cured meats from two respected Italian producers, Rovagnati and Golfera, selecting salumi made without artificial preservatives or added nitrates. Beyond pizza, the kitchen offers handcrafted panini alongside locally roasted coffee and cocktails.