A spartan pizzeria for the furnishings and setting, but with a pizza that has continually improved, also thanks to the continual search for flours and products.
A round Italian style pizza, cooked in an electric oven, crunchy at the base with a soft surface. A balanced tomato sauce and a tasty fiordilatte topped the margherita; broccoli rabe sautéed with hot pepper, with smoked provolone for the ‘Silvestre’; a decisive taste for the pizza ‘in carozza’, with mozzarella and anchovies. The menu is always the same, with the house classics (small, medium and large) with specialty pizzas and calzones that change every week. A careful selection of craft brews and wines with a basic, but always courteous service.