Piz

A compact pizzeria on Via Torino that operates with the discipline of a kitchen that believes a short menu is a moral position. The pies arrive blistered and leopard-spotted from an oven run hot enough to char the cornicione while keeping the centre soft and pliant, and the topping combinations stay classical — margherita, marinara, a seasonal option or two — because the dough is the argument and distractions would weaken it. The room is small, the turnover quick, and the crowd a mix of students, Duomo-adjacent workers, and the occasional visitor who stumbled past the tourist traps and found honest pizza instead. No reservations, no pretension, no reason to order anything but what the board suggests.