At Carpe Diem Diversamente Pizza, it is possible to find Neapolitan pizza with a highly oxygenized dough, with good hydration, with a nice bubbling and excellent digestibility. The featured characteristic is the big crust which presents itself as crunchy and tasty. Emilio Brighigna, the young pizza chef, always attentive in his research and experimentation, uses natural yeasts and antique grains which are 100% native Italian. For the service there is a team of dynamic and attentive youngsters. The primary materials are high quality, present on the menu is an ample selection of cheeses and cured meats, many of which are Presidi Slow Food. Carpe Diem Diversamente Pizza, other than the location in Spoltore (PE), is also found near the seafront in Montesilvano (PE).