Charlie is no longer a discovery, but a great confirmation. The proposal of Claudio delli Poggi is ever more convincing, having achieved, for the quality of the dough, for its leavening and for the absolute excellence of the primary materials used in the toppings, a level of absolute excellence. Not to be missed are the seasoned and sliced foccacias, cooked twice, first steamed, then in the oven. Probably the best pizza in Umbria, and if we stay with traditional Italian style, among the best in Italy. Ad maiora.