The pizzeria can be found near the antique walls of the city. The environment isn’t big but well cared for and with modern furnishings. The staff is polite, competent and helpful.
The dough denotes a constant research; in fact, apart from the mother yeast, hydrolosis and mazi doughs are used which are amalgamated with Italian organic flours, kamut, triticum monococcum and other types of “antique” grains. The result is a light, soft and digestible pizza.
The products used for the toppings are of top quality and according to the season.
Prices, a bit high, are justified by the careful choice of the seasoning which adds to obtaining an excellent result.