A gourmet establishment with a material and contemporary dècor, and a philosophy with a strong correlation between cuisine and pizzeria as its mantra.  Doughs made with ancient grains, leavening times that go beyond 72 hours and well-researched produce.  Toppings from both the land and sea offer interesting and innovative ideas for alluring preparations.  There are the ‘Gourmet,’ pizzas which are soft and crunchy, and slightly high.  They are also offered in a ‘tasting’ menu, where each of the six slices can be topped differently.  We recommend the ‘Tataki,’ with whole wheat dough and stracciatella, Tropea onions caramelized with balsamic vinegar, and tuna in a pistachio crust.  Also the ‘Scampiamola,’ with a black dough made with cuttlefish ink, burrata, guacamole, raw scampi and basil.  The ‘Torre Melissa,’ has a whole wheat dough with fiordilatte mozzarella, octopus cooked at low temperature, sautéed bell pepper, homemade dehydrated datterino cherry tomatoes.  Also on the menu are the ‘Classiche’ (classics) which are large, thin and crunchy.