Research has always been the most important factor for Gianni Di Lella.  He continues to valorize pizza in its broadest expression thanks also to a decisive and successful interaction between the pizzeria and gourmet cuisine. The dough is now crispier, made with five types of cereals, rice flour, sourdough, and left to leaven for 48 hours. The final result is a fragrant pizza that is not too high, with 68% hydration and a well-defined high crust. The menu is divided into Classics, Once upon a time and Contemporary pizzas in addition to the Romana, designed with Jacopo Mercuro, and a small selection dedicated to the Marinara.  Among the new additions that you just cannot miss is “il Calzone con le polpette’ (calzone with meatballs); ‘Calzone gateau’ with 24 month aged parmesan cheese, fiordilatte, potatoes, and ham; ‘Profumo di liquirizia’, with fiordilatte, ham, buffalo stracciatella and liquorice powder. Also worth mentioning is ‘Era una lasagna’ which has now become a must item on the menu. We cannot forget the vast number of dessert pizzas that have earned national and international acclaim.