Opened in 2013, this pizzeria has conquered the Perdizes district by delighting the palate of its customers. Success is due to a careful choice of ingredients and respect for the Neapolitan tradition. The flours are imported as well as many of the ingredients used, such as the tomato and mozzarella which come directly from Campania. The pies are rigorously baked in a wood-burning oven as tradition dictates. Margherita, Capricciosa, Sausage and Broccoli rabe stand out on the menu, but we also recommend the Puglia with cherry tomatoes, black olives, Parmigiano, burrata and Puglia taralli. To conclude with a sweet bite, the pastiera and cannoli are excellent.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.