Rustic environment but done tastefully. Indoor decor with stone walls, and a rich display of wines, beers and seasonal products. Francesco Papavero bakes pizzas with a pronounced and bubbly crust, thanks to the dough, which goes from the classic to three alternatives, and is prepared with a sourdough starter and is left to mature for at least 48 hours. The pairings are enticing which denote a careful research into the primary materials, mostly regional presidi Slow Food, with some exceptions such as the Mora Mora mortadella from Bologna that is combined with stracciatella and pistachio. On the menu the pizzas do not have a name. Our choice to taste fell to the sublime Ciccio al Lardo di Patanegra. Also tempting is the white pizza with black pork from Basilicata, cream of Podolico cacciocavallo cheese and datterino tomato confit. The long wait times need improvement.