Of all the pizzerias opened by Stefano Callegari, the first to make a name for itself was actually a neighbourhood pizzeria where communal tables and take-away pizza worked like a dream. It was here that he launched his “specials” in 2005: the cacio e pepe and the Greenwich, which have now become the signature pizzas of all the other venues run by Callegari and partners. A well-leavened pizza dough, easy to chew and digest. The fried specialities are always very good too, first and foremost the supplì which vary from day to day. The furnishings are almost Spartan in their simplicity and, weather permitting, it is also possible to eat out of doors. The service is very easy-going but the staff work as a team and do a good job. There is no cover charge; a margherita costs 7.50 € and the other versions come at various prices reaching a maximum of 13 € for the specials. One pizza well worth trying, especially in the winter months, is the ‘Greenwich’ with Blue Stilton and a reduction of Port – now a classic. In the summer (this year’s novelty) the ‘Anacapri’, with buffalo mozzarella, added to the cooked pizza, and different types of fresh tomatoes.