Opened in 2010 in the Upper East Side, the strengths of this pizzeria include a warm welcome and the quality of its products. The dough is of a high standard that comes across with every bite. The pizzas reveal great mastery of baking technique and the balancing of topping ingredients, for a fragrant and tasty bite. Served on a traditional aluminum plate, the must-try pizzas are the Cetara with tomato sauce, mozzarella, capers, oregano, Sicilian anchovies, garlic and basil, and the timeless Margherita. Genuine flavours that embody tradition in a convivial and welcoming environment.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.