The warming welcome, the pretty, small and friendly place, the recycled paper tablecloth with the drawings of the different types of tomatoes and their characteristics immediately put me in a good mood. Even before reading the menu I decided what mine will be: golden tomato (in fact, yellow from Vesuvius), “healthy and nutritious thanks to a vitamin level three times higher than the others”.
In fact, I order one of the nine “gourmet” Margheritas available, the one with golden tomato, fiordilatte from Agerola and basil: perfection is in simplicity. Soft and crunchy dough (they use integral and semi-integral type 1 flour, both of 100% Italian soft grain, specially selected and stone grounded), perfect cooking without burns, excellent ingredients. To be noted the optimum digestibility, thanks to the leavening of at least one day and the sourdough produced.
I return there after a few days to try one of the “extreme Gourmet”, such as Ficardo: Cilento figs in chilli syrup, lard with Genoese basil, fiordilatte from Agerola, spicy gorgonzola, basil: a bomb.
Nice idea to recommend one or more beers (Baladin or Menabrea) for each pizza. And, to top it all off, always different homemade desserts.

Translated by @silaskin