A success story in the center of the Danish capital.  This is where Luca Platania and his wife Salla propose a contemporary Neapolitan pizza.  It is leavened for 72 hours, and has a distinctive crust that is both crunchy and spongy in the canotti (boat style) way. After starting off with his pizza shovel in Finland, Luca then decided to bet on a classic by using a “Scugnizzo” Neapolitan electric oven. The premises are welcoming and young, with a wide choice of cocktails and wines. The concept is to propose the Italian and Mediterranean aromas and flavors in their various pizzas. Great attention is given to the quality of the raw materials, which a real must in this context. Outstanding service and, obviously, lots of good beer.