The pizza chef Roberto Di Dio is Sicilian, but his heart and hand have a good percentage of Neapolitan because he makes pizzas that seem to have been born in Mergellina. The ingredients are very sought after and of excellent quality: fresh buffalo mozzerella from Campania, Cetara anchovies, Sauris pork cheek, real pancetta from Piacenza, delicious dehydrated olives, Montagnana prosciutto, cherry tomatoes and cooked ham. The classic Capricciosa is good (but the tomato base was too liquid), the Burrata was very good, warm tomatoes and Sauris pork cheek. The environment is warm, colorful and pleasant. The staff is friendly and helpful. The pizzeria overlooks a beautiful 13th century castle.