The wood oven of Antonio De Vivo (from Tramonti, the Amalfi borough of world famous pizza chefs) has made pizzas in Schio for 44 years. Soft and crunchy at the same time, the proposals span from the classic Neapolitan tradition to the indispensable modern versions (gorgonzola, fontina, prosciutto, grana, salmon, shrimp). The best pizza is, as it should be, the most simple: the Margherita with Buffalo milk mozzarella. Curiously at the top of the menu, there is a Sicilian focaccia which plays homage to the most antique Mediterranean tables: a circle of well-leavened bread topped with all of the good vegetables from the kitchen. In customers’ glasses numerous beers and wines are found, but without a specific list. There is also restaurant service (mostly seafood).