The internal area is spacious and modern. Lights and white walls with photo reproductions of the skylines of a few major cities, at the end a great counter with an oven in sight where four pizza chefs work quickly. The wait times, despite bookings, are a bit long, especially on the busier days, but once seated at a table, the service is quick. Giovanni Terruli, known as Jonny, is a pizza chef with a long experience, his doughs with a medium-long leavening, mature for a maximum of 60 hours, presenting soft and flavourful discs. The offer is rich and for any budget. Our choice was the La Martinese – mozzarella, trumpet mushrooms, smoked scamorza, and capocollo from Martina, elastic surface, a well constructed and empty crust, few or next to no burns both around and under, generous toppings. An explosion of decisive flavour is the white Mortadella, with melted emmenthal and mortadella.