Valentino Bontempi, chef from Brescia, never stops. In Moscow for the past 15 years, before launching forcefully into the pinsa project, he wrote several cookbooks and today manages five restaurants. He succeeded in standardizing and re-proposing his format with great success, which revolves around a long-leavened pinsa, the result of deep research on flour, and sold at very affordable prices. To be on the safe and quality side, choose a Margherita or the tuna version. The wine list is more than valid. Open a good bottle and enjoy.