In the center of Milan, one of the most authentic and recognized pizzerias of Napoli.
Only bio flours and great selection of slowfood ingredients, from Piennolo del Vesuvio tomatoes, to Salsiccia Rossa of Castelpoto and Conciato Romano.
It is not just pizza.
It is an homage to the hard work of many Italian craftsmen, magicians who transform natural resources offered by Italy into a hymn of pride, respect and joy.
My favorite one is the Margherita Gialla, dedicated to the Maestro Massimo Bottura: a pizza dominated by the natural saltiness of Conciato Romano - the oldest Italian cheese - and balanced by the sweetness of yellow tomatoes.
