The pizza specialists. That’s the claim of this brand that has introduced the culture of Neapolitan pizza in Peru. The first opened in the San Isidro district in 2011, the second branch in 2016 in the Miraflores district. The pizza is kneaded and rolled out by hand, cooked in a wood-stoked oven at 400C and topped with fresh ingredients (even if some topping caters to locals in manner of combinations and generosity of flavours). We remember the Margherita, with a well-highlighted rim and well focused bite, and the Spizza with tomato, mozzarella, ham and caramelized leek.