A welcoming atmosphere that seats about 100. A restaurant and pizzeria characterized by typical regional cooking. On Saturdays and Sundays reservations are recommended. The pizza selection is varied by typology, regular dough or multi-grain, the ingredients are select and seasonal with a prevalence of products from Calabria. Carefully cooked in a wood oven. The mozzarella used is also fiordilatte from Campania, and, a rare case of smoked fiordilatte. The staff is extremely accommodating and kind. The choice of craft beers is appreciated.