This is a well-renovated establishment with seating for 120, which will soon be doubled. This historic pizzeria managed by Antonio Grasso is going through an important transitional phase, but the high quality of the pizzas remains unchanged. The dough is made with the direct method, with a high level of hydration and it is left to rise for an entire day. The classic pizzas are very good. Regarding the specialty pizzas, this pizzeria stands out for its well-conceived flavor combinations. This is all thanks to the efforts of the cook Lucia, Antonio’s sister. The fried dishes are also of superior quality, starting with the pasta frittatina, which is very well made. The service is attentive and fast; it is managed by Antonio’s wife, Concetta. There is a good selection of beers and Sanniti wines.