The pizzeria of an Italian family has been selling the best stone-grilled pizza for more than 70 years. Since 1952, three generations have been in charge of their wood-fired oven.
There are no starters, no empanadas or fainá, no coffee, no dessert. There is only pizza and it is stone-baked. This variety with a thin and crispy base - because it is cooked on a hot stone - eternal rival of pan pizza is very much ours.