Following the traditions of one’s land is more than natural for this place. Emanuele Cirillo knows this well. He focused on long leavening and real flavours. Five simple but fundamental ingredients: flour, water, salt, yeast and patience. The mass rises for more than 36 hours, another 24 once portioned, hydration reaches 80%. The pies are light and digestible, made according to Neapolitan tradition such as Margherita with mozzarella di bufala, or the version topped with Piennolo cherry tomatoes. Not just pizza, however. Excellent pasta courses from the classic Italian repertoire, and a delicious final babà. Very honest prices in relation to the proposed quality. Bravi.