It was 1967 when Felice Borlenghi opened his pizzeria a few steps from the Duomo with his wife Flora. Success did not take long in coming for this pizzeria, especially after having perfected a particularly soft and fragrant focaccia with a friend. It is served folded in half with cold cuts, cheeses and vegetables. A speciality called stria, schiacciatina, or chisolino boasts over a half a century of existence.  Its recipe is jealously guarded. Numerous individuals take the Fidenza exit just to visit this establishment.  In the dining room and in the outdoor area, Marzia, Felice’s daughter, will explain the extensive menu cordially. On the menu you can find, calzone, pizzas (also in maxi size) that are soft and crunchy with a variety of toppings, and lastly the schiacciatina, with a high dough that melts in your mouth.  It is well hydrated and perfectly cooked, extraordinary when paired with stracchino, rocket and Parma prosciutto aged over 24 months; or with grilled vegetables and scamorza cheese. One single bite will captivate and amaze you.