Our passion for Neapolitan pizza was born about thirty years ago, in the pizzeria under the house. The flour, the rolls, that round of tomato made with skill, the mozzarella scattered here and there, a sprinkling of cheese and sixty seconds in the oven ... it was na 'magic. Without speaking and without even looking at you or 'pizzaiùol gave you emotions; it gave you a 'pizzà that only by looking at it, besides seeing its colors, you could smell its perfumes. Since then our goal has always been to learn: learn to make you smile, learn to listen to you, learn to be hospitable to make you feel good. How? Learning to make pizza, with a lot of apprenticeship and study, having followed and collaborated with some of the master pizza chefs of the Associazione Verace Pizza Napoletana including Salvatore Santucci and Salvatore de Rinaldi, whom we will never stop thanking.