Vinaino Fiorenza, doors down from the larger eateries on the edges of Piazza della Signoria, is a good ol’ hole in the wall with a single narrow bar and a few stools across from the sandwich counter where the proprietor cuts thick sections of focaccia bread (with salt, thank goodness), and splits them open to fill with the freshest of ingredients. Whole balls of fresh mozzarella were sliced and layered with fleshy red tomatoes, opaque green leaves of basil and mixed greens, then drizzled with amber-green olive oil. Word to the wise, though the parmigiano reggiano slathered with fig jam and prosciutto looks enticing, stick to the classics. Go with the caprese, large enough to keep one full for hours after.

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