Time passes but the fame of the “farmer chef” Pietro Parisi remains intact. In his restaurant in Palma Campania he proposes a pizza made with “speedy” yeast whose dough is made by mixing mozzarella liquid with prestigious select flours. It is certainly not the classic Neapolitan pizza and the menu selection should probably be expanded. Time certainly passes for everyone and retouching the interior would serve to provide for a more comfortable customer experience. The wine list is vast.