A couple of guys frantically stoke a wood-fuelled brick pizza oven to keep up with the large demand for thin-crust pizzas that have locals queued up outside. But this isn’t a fancy, sit-down establishment, although it does offer two counters and some stools, which are almost always occupied. On weekend nights, people order their gourmet pizzas baked with real Mozzarella di Bufala di Campana cheese and then sip a glass of wine or an Italian Dolimiti micro brew outside until one of the master bakers runs over with their order. Most people, already worked up into a frenzy by the wonderful aromas, eat it right there on the street.
