A family-run establishment, just outside of Vicenza, specialized in Neapolitan pizza cooked in a wood oven. Traditional decor, recently rennovated, with wooden tables and paper napkins. The pizza presents a high and soft crust, the result of a perfect leavening. Quality ingredients, with good variations, from the black pig salami from Caserta to the anchovies from Cetara, from the Tuscan prosciutto to the Campania fiordilatte from Sant’Anastasia (be advised that the burrata, which is very good, is not refrigerated). Decent variety of wines and beers. During the week the business is calm, it comes to life on the weekends, when reservations are advised.