"More than half a century ago my father thought me how to make pizzas passing on the secrets of a family tradition starting from my grandfather. Whoever asks me for the recipe for a good pizza base I’ve learnt to reply that no such thing exists. 'The dough is a living thing', my father loved to tell me.

There’s no recipe but so many ways to prepare it and make it according to atmospheric conditions, the place, the handling and above all the love that needs to be transmitted to the pizza. I think this is the real ingredient that can never be left out. Today, as has always been the case, as well as traditional pizzas, our specialities are the Pizza and The Ripieno Lombardi (Lombardi filling) that I prepare with the same recipe as used more than 100 years ago.

We select all the products we use with great care: provola di Agerola
(mature mozzarella), cherry tomatoes from Sicily, cured pork from Sannio and
dairy products which are exclusively sourced from the Caseificio Starace
in Vico Equense ( specialist producers from the Amalfi coast)."