Mirko Rizzo and Jacopo Mercuro have finally opened their own pizzeria. They have been working for several years in the (renovated) world of pizza by the slice, and have aligned themselves with the round scrocchiarella tradition. The result is more than positive: a Roman pizza that is among the best in the capital. Well laid out, very light and crunchy, with select ingredients. Study and research have gone into this product, and it is apparent. Very good: margherita, fried pizza and anchovies and zucchini flowers. On the board, among the specialties, is a very well-made white pizza with buffalo mozzarella, chicory and seasoned ham.
The pizzeria is simply furnished, almost spartan. The service is cordial and fast, but not rushed. Good beer selection; only house wine is available.