Edoardo Papa keeps proposing his pizzas with determination and conviction in a tasting format, by slice, one at a time. The pizza menu includes two central pages: one with the daily specials, these are true plates of food laid on top of doughy disks; the other one with the house-selected classic types. The pizza here is crunchy or almost toasted, but this not the classic Roman ‘scrocchiarella’. The amount of attention which is paid to both the leavening times and to the wood-oven cooking here is obsessive, as well as the choice of quality ingredients and the flour production. The price of each one is much higher than average (capitolina, which means in the city of Rome here), ranges from 20 to 34 euro.