Jonathan Goldsmith trained with the best pizza makers in Campania, he studied them carefully and then brought that sensitivity back to the Windy City. And in this he was a true pioneer. The two ovens were built attentively by Neapolitan artisans. Each ingredient employed is the result of continuous research, even on the wine front, with a beautiful selection of Campania wines from small producers. We recommend the Filetti pizza, the Bianca Regina (with bufala, buffalo milk ricotta and caciotta) or the homage to Enzo Coccia: smoked bufala, corbarino tomatoes, ricotta and parmigiano.