Raffaele took his first steps into the world of bread bakeries at 13 years old, and today he is a true point of reference in Salento. Once the threshold of the pizzeria entrance is crossed, the first glances one encounters are those of the pizza makers at work behind the counters. The dining rooms, in rustic style, are set on two levels. Different types of doughs are made with sourdough and a sourdough starter, with a dough rising time of at least 48 hours. All are easy-to-digest, with a bulging, well-cooked crust and a very thin base. Even the standard Neapolitan-style is prepared with both a short and long leavening time with the use of a sourdough starter to ensure its lightness. A rich selection of gluten-free is available – from pizzas to homemade desserts. The service is fast and courteous. Reservations are recommended.