The Rione Sanità is is undergoing a social and cultural expansion, and the pizza at Concettina ai Tre Santi continues to attract patrons. A neighborhood making its comeback together with a young pizza chef is always a successful combination. But for how long we are not sure, now that he is no longer the only one. The pizza is essentially good. The dough is made accurately, it is well-leavened, fragrant and tasty. The raw material used for the toppings are of first quality carefully selected and combined with taste and finesse. The traditional pizzas like the marinara and margherita are definitely the best among the selections. In our opinion, the tasting menu needs to be limited to avoid being too full to eat pizza. In the dining area, we noticed some limitations with the service. It focuses far too much on being friendly with the patrons but falls short with respect to satisfying the customer's needs. Service times are slow and the orders are jotted down distractedly with omissions. The training of the staff should be improved, focusing on the group and not just on the one-man pizza, would significantly improve the Ciro Oliva establishment.