Everything began with a take-away pizzeria and the passion and determination of Alessandro Scuderi. After years of study and practice, he has solidified his pizza philosophy which is in continual evolution. There are three doughs, one of which is wholegrain, and a double baking in a wood-fired oven and then in an electric one. The flavors of the materials used are heightened by the fact that they are almost exclusively “raw”; placed on the pizzas after baking. It is an experiment that comes out with top marks and that can also be appreciated for its ingredients and creativity. An example of this is the grated breadcrumbs on the creative pizzas, or the addition of the potato crocchèin the center of the pizza on others. Courteous and well-prepared staff. Modern structure in the city center. Good beers for pairing.