Not far from the toll both in Giarre, this is not the classic take-away pizzeria. Here the primary materials are researched very carefully. The leavening of the dough is 48 hours and the strongpoint is the usage of a special oven with pellets with a cooking base of volcanic stones. The result is a soft, crunchy pizza. The products that are used are rigorously Sicilian PDO. We advise the La mia la Sempreverde with mozzarella, bacon, crushed Bronte pistachios, shaves of grana and oil. Among the summer offerings, the Mediterranea is excellent with mozzarella, tuna fillets, a sprinkling of pistachios and Sicilian lemons.