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Margherita verace
San Marzano DOP tomato, fior di latte, fresh basil, extra-virgin olive oil.
The opposite of Neapolitan: a low-hydration dough, rolled out paper-thin and baked fast at high heat. A light, fragrant base you can feel crunch under your teeth.
Those dark spots on the edge are the whole point. Without them, it wouldn't be scrocchiarella.
The oven pushes past 400°C: in seconds the sugars and proteins in the dough caramelise. It's the Maillard reaction — the same crust as freshly baked bread, the same colour as roasted coffee. It isn't charcoal, it's caramel: aroma, crunch and that snap at the first bite. A pale pizza is only half a pizza.
Three from the menu, to get you started. The rest we tell you at the table.
A few fields and you're done. You see the free times in real time.
We show only the slots that are genuinely available on the day you pick.
Just enough to identify your booking. Nothing else.
One click and the table is yours.
Notarbartolo district, on a quiet side street — away from the city-centre traffic.