This establishment has a refined and modern atmosphere.  It was opened in 1978 by the D’Albero family who today sees its children Katia and Davide on the frontline of the business.  They follow a philosophy that includes attention to the raw materials, precision in execution and extensive research.  They use whole wheat flours that are stone ground flax, millet, oat or soft wheat, and long leavenings.  At the table, the staff describes the vast wine list with competence and in rich detail.  Thanks to the sommelier in the dining area, the pairings are spot on.  The Regina Margherita pizza, with its Neapolitan dough, pronounced crust, buffalo-milk mozzarella, fresh basil and extra-virgin olive oil, made the podium at the European pizza championships.  It is still the most requested.  However, other selections are just as gourmet and hydrated.  They include the Barba del Frate with cream of asparagus, sautéed curried shrimp, buffalo-milk stracciatella and sliced peperoncino; and the Tuna Plus, with cream of pistachio, DOP buffalo-milk mozzarella, pureed potatoes, capers and cubes of raw tuna.