Pizza has become the hallmark of this inland tavern which is an asset to the Sannita area. The pizza chef, Volodymyr Pyeschkov knows all too well that pizzas are a combination of only a few elements but can represent a world of infinite expressions. Detailed research was done to guarantee a highly digestible dough. Raffaele D’Addio, chef and leader of the team, takes care of the remaining elements and carefully chooses the products based on their fragrance. Don’t miss the “pacchetella” and the tasty Terrafelixwith black casertano guancialeand artichokes. The Patatonaand Catelpotanowith Slow Food Presidia sausage are delicious. The wine list pays particular tribute to Campania labels. The alternative craft beers are also good. The service is courteous and attentive. The bill is the right price.