Mauro Ripa is part of a group of new pizza chefs from Salento that have revolutionized the way pizza is eaten. The crown jewel are his doughs, from those made with tritordeum seaweed to the classic. For all types, even for the gluten-free versions, slow leavening is used, up to 72 hours. The pizza menu varies from the classic to the gourmet. For the tasting option, a generous pizza made with burned grain, tomato, mozzarella, mortadella, arugula and Grana Padano cheese. While waiting you can request the tasty antipastos and grilled meats. The pizzeria is modern with ample glass revealing a view on the beautiful façade of the Immacolata. The service was more than efficient. The beer list, interesting.