Year after year, Luca Bedin effectively reaffirms his dedication to gourmet pizzas, with his constant attention to the selection of raw materials, the dough, and the ingredients. His choice to expand the restaurant is also spot on. The establishment began as a take-away pizzeria with an essential and informal décor that does not distract from its main characteristic, which are pizzas. You can choose your preferred type of dough. Options include the fluffy Neapolitan dough, traditional dough, and dough with timilia wheat flour or standard whole-wheat flour. After choosing the type of dough you can combine it with the pizza chef’s proposed toppings. A constant is the quality and freshness of the ingredients, which also follow seasonality. Very often the ingredients used are supplied by local farmers.