Simone Padoan’s creativity never ceases to amaze.  His doughs are all made with wholewheat or semi-wholewheat flours, a natural leavening, some with the addition of corn or seeds.  Different hydrations are utilized to obtain different consistencies and levels of crunchiness.  The Margherita is made in three versions:  crunchy, soft, or with buffalo-milk mozzarella.  However, what is really impressive is the selection of the ingredients which are always freshly made by the kitchen.  They span from seafood to meat and produce, with raw fish, duck, sweetbreads, creamed codfish, or even eel and escargot.  All of the pizzas are served in a tasting format with 8 slices or, for smaller tables with 4, so you can try different combinations.