Da non perdere
It is impossible not to find a pizza that satisfies your own personal taste on the vast menu, even if you are gluten or lactose intolerant (with lactose-free buffalo milk mozzarella, or organic rice mozzarella, or rice stracchino). There is a decent choice of flour types and of doughs (classic, kamut, stone ground type 1 semi-wholegrain, hemp flour). The pizza chef, David, son of the owner Marcello Di Teodoro, is a master in the usage of a pre-fermented starter, and is eager to entertain his clients by explaining the secrets of the leavening. Excellent choice of the ingredients for the toppings. Excellent service.