Ciccio Vitiello is an expert when it comes to doughs, and here, we can fully appreciate his work. The menu starts off with an introduction of the different types of pizza you can choose from.  We choose the traditional with 0 flour and wheat germ, hemp, burnt wheat, multigrain, semolina, with spirulina algae, and cocoa (which is well appreciated with dessert). The pizza is soft, digestible and topped in a balanced way using many good raw products. All in a particularly pleasant location, a few kilometres from Caserta, located in an excellently renovated building, also providing outdoor seating. The offer is completed by a nice wine and beer list as well as dessert. The staff and service are very attentive in implementing the anti-covid measures.