The number in the name refers to the centimeters in diameter of the pizza disc of dough. This pizzeria in St. Petersburg is one of the first places to have imported Neapolitan pizza to Russia. Since 2016, the year in which the first pizzeria was opened, four other branches have been added. From the list of classic and more creative pizzas (divided into the "Old" and "New World" lists) a good Parma and stracciatella stands out, with a soft rim and digestible dough thanks to a 24-hour leavening.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.