Given one of the owners is a sixth-generation baker, a dish involving bread is the only sensible choice at this millennial pizzeria-osteria-cafe-bakery hybrid overlooking Piazza del Sala. Enjoy drinks with crostini – a mix of walnut bread, spicy red-pepper bread and multigrain with various toppings – followed by a half-meter chopping board of pizza to share.
Pizzas come with your pick of white flour, multigrain or wholemeal base and there’s a couple of dozen topping types to agonise long and hard over. Gourmets will find it hard to resist La Leoncino (stracciatella cheese, rocket, ricotta, prosciutto and lemon peel) or the tantalising combos spiked with black truffle or lardo di colonnata (paper-thin slices of marinated pork fat). For dolci (dessert)? Pizza smothered in sweet honey, caramelised nuts and chocolate.