Their pinsas are a relative of pizza, oblong, lots of good charred spots, and the dough contains a contains a mix of soy, rice, and wheat flour. The stuffed one with mortadella was nice, but I most enjoyed the Montesacro, which is topped with burrata, chilies, Tuscan kale, and a fish sauce (garum). The flavor formed by the fusion of the cheese to the bread was like a milkier New York style white pizza, and with lots of nooks and crannies for the cheese to hide in. The kale was a distraction, and better eaten on the side. Good flavorful crust all around.
