Via Gioberti 61N hosts an inner courtyard with tables and chairs that precedes the entrance of a large restaurant that has been there for a long time, serving seafood dinners for Florentines and tourists, as well as pizzas with special characteristics. Mario Cipriano creates contemporary pizzas with a strong Campanian influence, using 100% Italian flours from short supply chains, allowing for long leavening times resulting in a light, airy, and digestible dough. Excellent selection of suppliers and products. For the special pizzas, there is an interesting research on flavor combinations. Bonus points for the gluten-free pizzas, which have been available for years now. The service is young and the prices are moderate.