Giuseppe Riontino inherited his passion for pizza from his father Salvatore.  The dough is made with ancient Solina grains or type 0 flour and organic Senatore Cappelli semolina and leavened for 72 hours.  The pizza is crisp and soft and it is paired with seasonal ingredients from both the land and sea.  The menu is divided into contemporary pizzas and traditional ones, which are still unforgettable as the menu itself claims.  The first section presents gourmet combinations such as foie gras, a catch-of-the-day tartare, and purple shrimp.  Among these we recommend the Dalla Murgia alla Salina with a dough from ancient Solina grain and Senatore Cappelli semolina of burnt wheat, IGP Margherita onions, DOP buffalo-milk mozzarella, Bruna Alpina caciocavallo cheese and capocollo.