Stepping into this pizzeria evokes an authentic, almost nostalgic feeling: a simple atmosphere, with furnishings that reflect the passage of time and, while charming, could use a refresh to truly match the quality of its dishes.

The star of the evening was a bold pizza: asparagus cream, asparagus tips wrapped in crispy pancetta, and a smooth cheese fondue. The dough, with 70% hydration, showcased the pizzaiolo’s expert hand: elegant air pockets, a cereal aroma, and remarkable lightness. Baking at 330°C left the pizza slightly dry, but the balance of flavors—the sweetness of the asparagus, the saltiness of the pancetta, and the creaminess of the fondue—was outstanding.

Also noteworthy was the Margherita, prepared with a more intense cooking time at the inspectors’ suggestion, resulting in a puffier crust, better melted cheese, and an overall balance that reveals the kitchen’s true potential.

The weak point isn’t the pizza itself, but the ambiance: the friendly but somewhat disorganized service and the rather outdated location don’t reflect the quality of the product.

In short, a pizzeria with great potential: high-level technique and dough that, with some improvements to the atmosphere and attention to the cooking process, could compete at a higher level.