Neo-Neapolitan pizza craft is the central thesis of this Bucharest establishment, where the dough undergoes a long fermentation process to achieve a light, airy cornicione with characteristic leopard-spot charring. The 'Mioara' pizza showcases a sophisticated flavor balance, pairing smoky Mangalita sausage with the sharp, salty tang of fermented brânză de burduf and a subtle heat from chili jam. The aroma of wood-fired flour and melting buffalo mozzarella defines the space. Beyond the oven, the kitchen demonstrates technical versatility with the Sicilian salad, featuring octopus and calamari sautéed in butter with rosemary and blood orange. This dish provides a bright, citrus-forward contrast to the richer dough-based offerings. Every element, from the DOP-certified tomatoes to the artisanal cured meats, is selected for its structural integrity and flavor depth. The result is a focused menu that respects Italian tradition while integrating high-quality Romanian ingredients through precise, high-heat cooking techniques.