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It teaches not aiming for novelty but for continuity and Neapolitan roots. Here one comes mainly to taste the classic fried pizza, a delicious treat consistent with the working-class area we are in; also worth trying are the more seasonal options and the fried cod. Leading the restaurant is Vincenzo Durante, who respects the Neapolitan tradition initiated by his father. Each pizza is prepared on the spot, by hand, with a light dough, careful closure, and dry frying. The result is a half-moon that holds up to the bite, with a thin but resistant structure, a fried in its most authentic form, without frills and simple ingredients. Good wine list. Fast service.