Both the open kitchen and the refrigerator showcasing the fish are already a guarantee. Pleasant predominance of light colours in the decor and tablecloths. The menu, albeit varied, is based on clichés of unorthodox Italian cuisine. We did not escape the house specialty spaghetti tossed in the carved out hollow Parmigiano wheel with mushrooms and truffles (preferable without the crudo), and then cod with polenta, sautéed mussels. Thin and crisp pizzas, the one with figs, parma ham, arugula, burrata and balsamic vinegar convinced us. The availability of Italian wines and beers is well assorted.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.