By the year 2013, the bouquet of Ciccarelli's celebrated restaurant opens its doors to the exclusivity pizza, cooked in a wood oven strictly olive.
Sitiuato upstairs and in the historic cellar of Ciccarelli
offers its customers five comfortable rooms where you can enjoy a good pizza.
The pizzeria stands out from the crowd for a pasta special, a historic recipe family Castioni revisited with new varieties of flour: kamut, soy and whole, is sure to satisfy even those who, unfortunately, pizza hard to digest.
Among the specialties of the pizzeria is worth to mention the pizza Sophie