Giuseppe Gatto is a great connoisseur of the products from his territory, and a careful selecter of the same. He is at the helm of his family restaurant with a committment to promote the wonderful local cuisine, and, in particular, the Trebisaccese ITTICA tradition. Over time he has also created space for a pizzeria in line with the principles of his project. The secrets are the long leavening times, at least 36 hours, and the use of a sourdough starter. The dough, created by the mom, Antonella, and by the pizza chef Giovanni Leonetti, is a blend of refined flour by Senatore Cappelli and type 1 flour made of indigenous grain from Carosella (Carusedda). The cullinary experience of the pizza, in his pleasant establishment with elegant pale furnishings, has a foundation based on freshness and becomes a story of the superiority of the agri-foodstuffs, and therefore of the cutlure of the northern Ionian sea in Calabria. Giuseppe and the staff who assist him, compliment the narration, giving the customers further information about the origins and the customs that have inspired the specialties on the menu.