A confirmation that always becomes a certainty. The pan pizza from Campana is not only crispy, light, and crumbly, it is also a continuous search for super functional ingredients and combinations, it is dedication, attention to detail, poetry. The restaurant is Spartan but well-kept, as a high-quality take-away or rotisserie should be, the pizzeria next door (also by Daniele Campana) that serves pizza by the slice, on the other hand, has more chic but still minimalistic environments. Not to be missed, if in season, is the new pizza with strawberries, ‘nduja, and salted ricotta: a mystical experience for the palate. The drink proposal is also beautiful, carefully curated. (l.p.)