Beyond the pizzas, there is a series of Neapolitan overtures that must precede it: the cuoppo, the timballo di maccheroni, and the polpette. The pizza is served immediately afterwards as practice dictates. There is just one minute of baking in the wood-fired oven, and it is characterized by a high crust, an accentuated softness and great raw materials. The pizza seems to give color to the soft hues of the large dining area done in a modern style. The ingredients are premium quality: piennolotomatoes, anchovies from Sciacca, and for the pizzas “from the mountains”, toma piemontesecheese. It is a notable landmark and a translation of the Amalfi Coast juxtaposed against Lake Maggiore.