Opened in 2010, this year marks the tenth anniversary of this beautiful project by Enzo Coccia. It’s a spin-off of La Notizia 53 although, over the years, it has acquired its own distinct identity. A small but cozy pizzeria. The service is friendly and knowledgeable. The products used are largely displayed on the refrigerator walls also for the customers to see. The undoubted quality of raw materials, combined with the knowledge of Enzo Coccia’s doughs, result in pizzas that remain pure Neapolitan in concept and execution but that can, at the same time, welcome and very well interpret any of the quality products they are to be topped with. Enzo’s inventiveness and skill have also transformed the classic pizza into a particular bread, thus making the old saltimbocca no longer necessary. Finally, their “mpustarella” (a very special soft bread invented here) is a delight to be enjoyed both in it savory or sweet version.