The pizza whisperer. For Anthony Mangieri pizza is a matter of life. Just look at how he handles the dough, the concentration with which he mixes it, nothing is delegated, everything passes through his own hands: so much rigor and high technical skill. It therefore doesn’t matter if the pizza dough finishes at 8pm on a Saturday night and you have to close shop for the night. The dough proofs for 24 hours at room temperature, then it is reworked and left to rise for additional 12 hours. Anthony uses only the best ingredients, the texture is particularly airy and soft. The offer is limited to the classics, we recommend first of all the Marinara. Rock ‘n’ roll wine list, with many natural and small producers especially from Campania.