This establishment is located in Versilia, the evocative holiday destination for V.I.P.s.  Massimo Giovannini’s Apogeo distinguishes itself as the most avant-guarde pizzeria in the local area.  The proposals are original, starting from the antipasti, which change according to season.  We particularly enjoyed the crostone topped with julienned zucchini, grated bottarga in oil then fresh bottarga, Piedmont hazelnuts and stracciatella di burrata.  As for the “gourmet pizzas,” all hats off to the Giovanna, made with fiordilatte, crème fraiche, Savini truffle, truffle ricotta, and “Giovanna” pancetta from the Capitelli company.  The gluten free proposal is also excellent; it is a steam-baked pizza with Anselmo Bocchi culaccia, smoked stracciatella, and spicy clementine mustard.  There is a good selection of wines and beers.