A transition year for the pizzeria that opened in February 2019, with corporate changes and alternating in the pizza chefs team. The setting remains strictly faithful to Neapolitan taste, with a highly hydrated, soft and light crust. From the menu we suggest a Diavola with all the trappings of the genre and the Cetarina with fior di latte, tuna from Cetara, copper onion from Montoro and olives from Gaeta. The research on the ingredients is remarkable, with many rare treats otherwise unavailable in the city. The pies are digestible and authentic in their execution. Dinners may end with a babà or pecorino from Carmasciano served with assorted jams.