It is to all intents and purposes a take-away pizzeria, also fortunately there are a couple of high tables where you can sit while waiting and peek at the pizza chefs’ busy hands for crafting the dough that have rested at least more than a day. As you may have already understood, this is not the usual take-away pizza to digest the next day (if you’re lucky), but a place where you can see the quality starting from the doughs. There are two versions available: with three stone-ground wholemeal flours with whole grain pressing, hard-wheat, zero flour, sourdough and 72 hours of rising; or with seven cereals (wholemeal, soy and rye flour and entire sunflower seeds, sesame, flax, millet), purified seawater, sourdough and 36 hours of rising. Once you have chosen the dough (4 € the first one, 5 € the second one) you just have to create the pizza with the ingredients (1 € each): D.O.P. and I.G.T. cheeses and cold cuts, seasonal fruits and vegetables, quality anchovies and tuna, pesto, toppings and spices (the latter two for free). In case you go into crisis, like us, there are always some recommended pizzas available, such as the (excellent) ones we took the last time: white one with pork fillet in a crust of pepper and salt, chiodini mushrooms, chestnuts, crispy breaded onion rings, rosemary; red one with bacon, beans, chilli pepper, Tropea onions, mozzarella, grana cheese. The oven is electric, but as we have been taught it is actually not in itself a negative discriminating factor. Paper plates, but aluminium cutlery and a choice of quality drinks: water and Cola in glass bottles and beers from Birrificio Milano. The staff is nice and doesn’t treat you like a number even in the most crowded moments. There’ s no coffee, but the next door bar isn’t bad at all, and the owner is a man of principles: in fact, as it states on the display, he doesn’t serve alcohol before 9 am.

Translated by @silaskin