This establishment has tiny tables, a rustic service and flatware that is provided only on request. This dandy style is deliberately minimal but it is counterbalanced with a great quality pizza. Today, in fact, it is among the best in the town. Gennaro, a true Neapolitan, collaborates with the Parisian Carla in the heart of the checkered streets of the subalpine nightlife. Together they have embarked on an adventure where Carla manages the oven. The pizzas are made according to the Neapolitan mandate: a high crust and a meticulous choice of ingredients. There are only a few pizzas along with three proposals that change every month and they are all gourmet. From the Piemonte region, you will find raw Bra sausage (sic!), and peaches that stand out for their amazing sweet and sour taste. They are balanced well by the use of stracciatella. We recommend you try Mamm’ e Pompei (with Neapolitan ragù), ‘Voila’ with cooked ham, truffle and chopped hazelnuts and the Capatosa with stracciatella, soppressata and onions from Tropea. You can also order the variety that is folded like a wallet if you are on the go.