The young Andrea Godi has opened this prized pizzeria 15 minutes from the historical center of Lecce. In winter one eats gathered around the oven, in the summer in the spacious outdoor dining area. The Neapolitan pizza, soft and high, has a magnificient and imposing crust which is perfectly hollowed. The dough is made with organic flour and is risen for 48 hours with brewer’s yeast which ensures it is easy to digest. The cooking is very well-calibrated. There are few pizzas in the menu but each is more intelligent and creative than the other. The beer list is excellent.