We finally tried this pizzeria on the Upper East Side, opened by Ciro Casella in 2010. The crust is remarkable, the pizzas demonstrate excellent technical mastery in baking and balancing ingredients, for a soft and airy bite. The pies are served on a traditional aluminum plate, we tasted the excellent broccoli and sausages, a classic bruschettone with tomato to start with an excellent panuozzo stuffed with parma ham, mozzarella di bufala (excellent quality) and cherry tomatoes. Clean, genuine flavours in a warm and convivial atmosphere. We will also return for the meatballs with sauce devoured by the lucky patron sitting the next table over.