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A pizza spot run by three friends out of an old palazzo in Basilicata, with natural materials and warm light keeping things grounded without the usual designer fuss. The dough is the point: long-fermented, light, dry-edged, and never heavy. Ingredients lean hard on Vulture-area producers, some tied directly to the partners' own farms. The wine list follows the same regional logic. It landed on 50 Top Pizza Italy, which tracks.
The awards strongest first
- 50 Top Pizza #96 · 50 Top Pizza Italy
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Margherita
“The Margherita convinces with balance and clean taste, thanks to a homemade tomato sauce and a Lucanian fiordilatte that is milky and delicate.”
50 Top Pizza
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