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Tutto Pasta

1753 SW Third Ave.
Miami, FL 33129


  • Mon-Thu 11:30am-10:30pm, Fri-Sat 11:30am-11pm
  • $
  • Vegetarian Friendly, Wheelchair accessible, Delivery, Kid Friendly, Patio/Sidewalk Dining, Private Party, Takeout
  • Lunch, Dinner
  • Beer/Wine
  • Metered Parking
  • Reservations Accepted
Even with competition high, Tutto is one of the town's top pie maestros. The crust is made in a brick oven, as all proper pizzas in Italy are made, and tastes like it: thin, crisp but still foldable, and as chewy and delectably flavorful as honest homemade bread; you'll want to eat even the bare crust. As for toppings, some pies suffer from ingredient overkill, but others are terrific, such as the simple yet perfect Caprese, topped with milky-rich, slightly tangy buffalo mozzarella, lots of fresh basil, and genuinely ripe fresh tomatoes. Despite its regular cow's-milk mozzarella, pizza al prosciutto is also outstanding, thanks to tomato sauce with some kick and to enough fresh arugula on top to make a side salad.

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Related Stories (3)

  • Five Best Pasta Dishes in Miami for Under $20
    Friday, August 10, 2012 at 10:59 a.m. by Zachary Fagenson

    Sometimes you just want a big bowl of pasta, preferably the kind with cream or butter in the sauce along with some form of pig meat. You don't like sitting by the pool or beach all that much anyway. In an image- and health-obsessed ...

  • Tutto's Brick Oven Pizza is All You Can Eat on Thursdays
    Friday, September 17, 2010 at 9:51 a.m. by John Zur

    John ZurTutto Pizza's dining room​In a sea of vastly inferior pizzerias in and around Miami, the mostly unnoticed Tutto Pizza has been popping pizzas out of the brick oven since 2001. Located next door to Tutto Pasta, at the ...

  • Toothful of Tutto
    Thursday, January 1, 2004 at 3 a.m. by Pamela Robin Brandt

    Not that Tutto's toppings are anything to sneeze at. Ingredients are fresh and adhere to the crust well so there's no embarrassing topping slippage -- meaning that thing that always happens on first dates where you aim your slice do...


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