Imagination and classicism. The pizza chef, Riccardo, can win you over with a burrata from Alberobello, broccoli and anchovies from Cantabrico, and can satisfy even the most traditional palates with the “orthodox” pizzas. However, the base is always the same: light doughs made with select flours from integrated and sustainable agriculture, 100% whole-wheat, with first quality ingredients. The use of San Marzano tomatoes is prevalent throughout, they are uncooked, added when the pizza is almost finished cooking. The most creative pizzas present with a rainbow of ingredients that are very abundant and seasonal, produced by Italian artisans and slow food organizations. The steam-cooked focacce are tempting, served in eight slices.