This pizzeria, informal in its look, and surprising in substance is an welcomed confirmation. In recent months the establishment, which was created as a take-away pizzeria, has been expanded to make room for additional tables, to welcome a clientele that is in sensible increase. Now the pizzeria is open also for lunch during the week. It distinguishes itself for the variety of doughs, prepared exclusively with certified organic flours: traditional, wholegrain, with stone ground flour, soft as the Neapolitan-style and obtained from an antique Sicilian grain called “timilia”. Extreme care in the choice of the ingredients, often selected from small local producers, among the best, such as the olives and the anchovies.