A small pizzeria in the Balduina district where good restaurant practices are essentially absent. The pizza, cooked in a wood-oven, has a dough which is half-way between the Roman and Neapolitan styles: thicker than the Roman, but with a lower crust. The toppings are all ingredients of excellence as described in the menu as well. The three-way taste of fried rice balls called: past, present and future was excellent. The craft brew beer list is given verbally since there is no a printed beer list.