Da non perdere
This large fashionable establishment can be found a few steps away from the historic center. The furnishings help to make the pizzeria informal. It has two rooms and an external dining area, available during the summer months. The staff is young, diligent and polite.
In the open-view kitchen, there is a team of pizza chefs, who use type 1 flour, crushed grain and spelt, and antique whole wheat grains from Sicily for the doughs, which are generally obtained by using a sourdough starter. On Thursdays, it is also possible to request a hydrolysis-method dough.
The ingredients, which come from top-quality organic farming, vary according to the season.
There are also vegan pizzas.
The prices are slightly above average.