The success of Luigi Romano has grown in step with his more than twenty years of experience in the world of baking. Since December 2017, Lu Riale has transferred to a new location – finally large and well-furnished. Light colors on the walls and visible star vaults. A lover of long dough leavening and maturation he makes use of a sourdough starter that is imbued with the smells of a pine forest, where he leaves it for a certain number of hours a day. The menu is rich with innovative doughs, hemp, turmeric and venus rice. The gluten-free options and traditional doughs of the timeless Margherita o Marinara are both good. Among the few to offer a fried pizza. Cordial service. Reservations are required.