180 Grammi, founded in Florence by Emanuele Bitossi together with Stefano Pili and Marco Bigazzi, evidences the success of the existing locations on via Pietrapiana (which sold over 65,000 burgers in 2025 alone) and via San Gallo by opening a third location at via dei Neri 39 rosso.
The busy street in the historic centre just beside the exit to the Uffizi Gallery is characterized by a high number of tourists but seeks to also entice local customers through its competitive offering. Dedicated to quality smash burgers and with great attention to the raw ingredients, the format has proven to be popular in the city, quickly becoming a benchmark for burgers.
Open daily from lunch until late evening, at the heart of the menu is the smash burger, made using a hot griddle technique to achieve a more intense and flavourful crust.
Speaking with co-founder Emanuele Bitossi, we learn more about the origins. “We came about during the pandemic. We already had a background in cuisine and we decided to use our know-how to open 180 Grammi. The name refers to the weight of the meat, there’s even a scale in the logo that weighs the burger, so the logo basically tells the whole story of our project. All the menus have been carefully designed. The names are all my own invention. For example, there’s Il Fedeli (The Loyal), which costs 9.50 euro – it’s the only one that weighs 100 grams instead of 180 – but it includes the burger, drink and fries, so we see lots of people coming back, especially at lunchtime. Then there’s Il Bugiardo (The Liar), which is vegetarian, and Il Campagnolo (The Farmer) with Chianina beef. Each burger has its story.”
From Chianina beef to vegetarian and gluten-free options, 180 Grammi was created based on a simple philosophy of few but high-quality ingredients, selected suppliers and careful curation. Fully customizable and with artisanal bread, the burgers can be made to your liking, accompanied by beer in the sociable setting.
“In the Pietrapiana store it says ‘Made in Florence.’ That identity is very emphasized. We use local suppliers: the meat comes from a butcher in Pontassieve, and the bread from Prato, and we also use niche products often linked to Pitti Taste, since we have taken part in several editions. We are very attentive to these details and always try to offer an excellent product while keeping it competitive in price. Our fries are gluten-free. It seems simple, but it’s actually very difficult to achieve. There’s a lot of research behind all our products.”
