Probably, so far, the best ‘scrocchiarella’ pizza of Rome. The dough is made by Pierluigi Roscioli and frankly this fact can be both tasted and seen. An almost elegant pizza, thin, very light, topped with all of the best products of the Italian regions (buffalo mozzarella from Paestum, cherry tomatoes from the Vesuvio, anchovies from Cetara, etc.) but the foreign products are also of excellent quality: anchovies from Cantabrico, Patanegra salami, and Scottish salmon. The pizza and management style is modern. The atmosphere is somber, but carefully designed. There is excellent service, and a reasonably good wine list with champagne and craft brews. The kitchen also offers good dishes, especially the carbonara; the desserts are prepared with care.