The idea of creating a format for selling pizza slices ought to have materialised in London but nothing came of it. Then, in 2013 Luigi “Gigio” Ferraris – fresh from experiences with Slow Food and Grom – decided to open a shop in his home town. After studying flours and proving techniques, he perfected a recipe for the dough, which never changes and is topped with seasonal produce. Fixed ingredients in the dough are the flours of the Marino mill and Cervia salt. For the toppings the ingredients are sourced in Piedmont and, better still, Turin itself. Hence suppliers such as Moris, for the mozzarellas, Filrouge for the cheese, Badola for the vegetables, and Luiset for the cured meats. At the counter you’ll find dozens of pizzas: from the Incaz..ata (with mountain potatoes and pancetta) to the Bianca (with crescenza cream cheese), from the Boh (with red onion and robiola di Roccaverano cheese) to the Pois Rus (cherry tomatoes with olive pâté and basil), from the Nibali (aubergine, pecorino cheese and tomato) to the Non è una bufala (Pecetto beefsteak tomato, mozzarella and oregano). In 2014, under the supervision of Alessandro Verri, the shop also began producing bread and yeast-leavened cakes, and at Christmas and Easter, panettone and colomba are always available. Closed Tuesday.