Pizza chef Ciro Salvo is always on the lookout for the best ingredients and methods to make light, genuine and tasty pizza: from the right flours to long processing. Products used are all selected with care and attention, such as PDO extra virgin olive oil from the Salerno hills, PDO buffalo mozzarella, anchovies from Cetara, capers from the Aeolian Islands and Roman pecorino cheese. Tomatoes chosen are undoubtedly the best: pomodorini del piennolo del Vesuvio Dop and San Marzano Dop. Pasta fritters are also delicious.