Anthony Mangieri is a resilient pizza maker: in a world where many aim to double, triple their locations or even to become a craft chain, he continues to make his pizzas on opening days without pushing too hard and without focusing on the numbers. The name of the pizzeria says it all: here you will find a Neapolitan pizza, well-cooked, rich in flavors, in five or six variations, with fresh and sought-after products, preceded by light appetizers like a simple plate of olives. Good beers to drink, some wine, and the counter in the center of the room with soft lights that offer an intimate and relaxed atmosphere. Attentive service. Spending an evening here is truly an experience, because it gives the truth of a craftsman who is consistent with himself and his product.