This, the first of the Aloe brother’s establishments remains one of the leading businesses on the gourmet pizza scene. Even if located within a shopping center, the restaurant maintains its strong and well-defined identity.  This is facilitated by the dining room staff, who are always attentive and highly trained in advising the customer on the most appropriate selection to suit their needs. Compared to the previous visits, we found a marked improvement in the pizza that is made with hydrolysis dough.  The improvement was so dramatic that these pizzas are now better than the classic types.  We were sorry not to be able able to taste the specialty dough, which is prepared only on weekends. In any case, lightness, fragrance and hydration are the main elements of this pizza that continues to have no competitors in terms of flavor combinations. The menu options including cicchetti, salads and cold dishes are more than satisfactory. The desserts are definitely worth trying. The pastry department is well managed by Luigi Biasetto.