It was truly amazing! I visited IL PIZZAIOLO for the first time in a while. The place was packed again today, and I finally managed to get a reservation a month in advance. During my meal, I noticed they had to turn away several same-day reservation calls, which shows just how popular this place is.Today, I ordered the Margherita DOC and Romana pizzas, along with an assorted platter of buffalo mozzarella and prosciutto, and a carafe of house wine. I was seated in a spot where I could see the kitchen, and it was enjoyable to watch the prosciutto being sliced from the whole leg and to see the professional pizza dough-making process that is recognized internationally. Feeling the infrared heat from the pizza oven added to the lively atmosphere, which was fantastic.Starting with the assorted platter, the prosciutto was incredibly delicious. It wasn’t too salty, juicy, and simply the best! The buffalo mozzarella was also great. As for the carafe, the refreshing acidity of the Sangiovese paired perfectly with the dishes. I heard the chef trained in Naples, so it might be a wine from the Campania region. Very nice.Now, onto the pizzas—the taste and baking of the dough were outstanding! First, the Margherita, made with luxurious buffalo mozzarella cheese from the renowned IOVINE company, was exquisite. I thought about trying to buy this cheese online, but it seems to be a special order for commercial use, making it hard to find for regular consumers. The dough was just too good—absolutely the best! Next, the Romana pizza, which also had a Margherita base, retained the freshness of cherry tomatoes, and the combination of oregano's bitterness and the umami of anchovies was wonderful! I loved this one too.Overall, the quality is exceptionally high, so if you haven't experienced it yet, I highly recommend it! It was a great meal!