This pizzeria seemed to be popular with children, because they popped in after school during our demonstration to get some warm foccacia. Chickpea, chestnut, and wheat flours are all utilized here, depending on the pie served. The chickpea mixture had a batter-like consistency, as opposed to dough, and was the base for a wonderful vegetable pie. The chewy texture of the pizza, coupled with the high temperature of the wood burning oven, is what makes it absolutely delicious! Don’t ask for pepperoni, though, unless you want bell peppers. “Salami” is the Italian version of a pepperoni pizza.