For those unfamiliar with “Pizzaman” the story is short: it is a Florentine chain of pizzeria created by Pasquale Pometto, who in 2001 opened the first pizzeria of the group in viale de Amicis. Over time, success has grown more and more until today it counts five clubs (via Carlo del Prete, via Rocca Tedalda, via del Sansovino and via Pacinotti, in addition to the aforementioned viale De Amicis) and a fame that precedes each of them . What's wrong? It is easy to say: pizza - prepared with high quality fresh products and at the right price - is made exactly as it should be prepared in a perfect world. Not too small to leave unsatisfied but not too big to not be easily finished, not too tall to betray tradition but not even that thin crunchy "frisbee" that is sometimes found in Florentine pizzerias; not too full of ingredients but not essential despite a precise choice. At "Pizzaman" no pizza will ever come out of the oven with ham, wurstel, artichokes, egg, mushrooms, nor seafood, tuna or onion. The pizzas are a handful, all variations on a central theme: tomato, mozzarella and basil. Indeed, in the beginning the choice was on very few variants (dop mozzarella, San Marzano tomatoes, provola, extra virgin olive oil, etc ...) while now the aubergines and the "panuozzo" have been cleared. The poor choice on the menu could have been a limitation, it would have made the ham or salami aficionados turn up their noses, but this was not the case. And it is a first victory. Another is being able to be successful with a name - you always go back there, what do we want to do? - that any marketing expert would have dismissed on the spot. And it does not end here: several pizzerias are "furnished" with a series of drawings that represent - where not the shapely and naked women who now abound in amusement parks or on the sides of trucks along the Salerno-ReggioCalabria - the Neapolitan clichés. There is Vesuvius, there is the mustachioed pizza chef, there is Totò together with Maradona, there are spaghetti ca 'pummarola ncopp and so on. Yet with such an exceptional product not even a dubious setting has managed to undermine the success of “Pizzaman”. This is also due to the good and courteous habit of offering waiting customers a small taste, a bite of pizza dough with a little tomato, mozzarella and basil.