It is a small but elegant venue, where Massimo Frighetto and Michele Colpo, trained at the University of Pizza, from over 5 years practicing the art of dough: contemporary, in shovel, Neapolitan, spelled, corn, chamomile, organic, with the use of only live mother yeast and no added yeast. And, to garnish, excellent ingredients from all over Italy, the result of small productions. Good choice of beers artisanal and natural wines and over 800 spirits.