Here one works with passion and enthusiasm, attentive to the quality of the primary materials without ever neglecting the customer. For the doughs Marco uses flours lightly grounded, from 100% Italian grains, cultivated far from cities and industrial areas. Type 0 for the classic and alternative doughs, types 1 and 2 for the wholegrains. New for 2018 is the alternative line with whole Artemide black rice flour. Look out for the Pantalea on the menu (dedicated to the chef Imma Pantaleo), well-balanced in flavour, high crust but not overly so. Mozzarella, added mortadella, toasted pine nuts, lemon zest and cream of burrata, enjoyed right down to the last slice.