This place has little seating, but in the summer season it has a nice garden where you can eat outdoors. There is an obsessive care taken in researching and choosing the ingredients. The dough, with long leavening times, is realized with sourdough, and the proposals follow the seasonality of the ingredients. The style of the pizza would be classified into the tasting category. The giant blackboard behind the bar is a nice touch. The service is cheerful and attentive. Among the pizzas that we recommend is certainly the “Margherita Toga,” with fior di latte, parmesan, sautéed tomatoes and basil, and the “L’Arcimbolda” with tomato sauce, wild rocket, cream of capers, capers and red onion. The homemade desserts, which are truly very good, complete the offer. The prices are just a hair over the average.