Grigoris has been one of the pioneers of the Italian contemporary pizza, contributing to the betterment of product quality and the innovative concept of the pizzeria. Stone-ground flours are used, as well as starter yeast, San Marzano tomatoes and fiordilatte di Agerola. The dough fermentation respects the natural maturation time. The toppings are made with niche ingredients, to support small local producers as well. The atmosphere is furnished in a minimal style in which you can breath in a warm and happy air. The beers offered come from master beer makers from all over the world.