Since the eighties, there has been an oven dedicated to pizzas where there was once only a restaurant. And from that moment there has been a continuous crescendo, up to today, where an excellent product is presented and served, with a perfect leavening and ingredients up to standard. It is no coincidence that it is difficult to find a free space around here, and calling ahead for a time is advised. Once seated, the possibilities are multiple, with the guarantee of having excellent, first-rate primary materials. Alongside the classic proposals are the specials, where we find primary materials such as Pantelleria capers, the burrata, or even the Neapolitan version with a higher crust. For whomever is watching their weight, there are also lighter versions, while whomever wishes to try something different, the baguettes could be a good choice: a must try is the white version, with iron grilled zucchini, mozzarella, zucchini flowers, Asiago cheese and a sprinkling of parmesan cheese. There is the possibility to have pizzas with wholegrain flour, burnt grain and vegetable carbon. If the pizzas do not disappoint, neither do the beers, with specialties on tap, but also white, blond, red, amber and double malt craft beers.