The atmosphere is that of a pub, but the dome-like oven with the moon-shaped opening confirms the fact that everyone in the city already knows: this is where you can eat a real Neapolitan pizza.  They use basic Italian ingredients and take particular care in making the dough, which is left to mature and rise for up to 48 hours. There are the classic pizzas, but many of them are enhanced with salami, peppers, mushrooms. There is no shortage even of sausages and friarielli, and surprisingly, an excellent classic ripieno al forno. The service is easy-going but attentive.  There is a good selection of beers and other beverages and the prices are moderate.