Ciao a Tutti

The first bite reveals a rim that puffs gently without the dramatic leoparding some Neapolitan ovens produce, resulting in a softer, more approachable char. The dough itself carries a subtle sweetness and yields easily under the tooth, suggesting a relatively short fermentation that prioritizes immediate accessibility over tangy complexity. Toppings like truffle and shrimp shine here because the crust provides a mild canvas rather than competing for attention.