Hands and ideas.  Giuseppe Messina, pizza chef, beats his hands in dough as per the historic tradition of the authentic Neapolitan pizza.  Doughs, even alternative kinds, thicknesses and baking are all adjusted according to the toppings.  The result is pizzas with a very thin base that are moist, bubbly and with a fragrant crust that is always different.  There are also montanare, focaccias and steam-baked pizzas which testify of a true passion for all leavened goods.  And then there are Giacomo Devoto’s ideas, the owner and cook.  He uses gourmet cooking techniques for original toppings that often include Slow Food Presidia products or that come from artisan productions that are sometimes local, or from the house garden.  The Pizza Lab or Pizza Cucina menus list the numerous selections which have a perfect balance between the doughs and the raw materials.  The dining area that is well up to superior standards, the intriguing wine and beer lists, the curated desserts, and the house-made gelato, all make the Officine del Cibo an example of a contemporary pizzeria that does not want to abandon tradition.