Four types of dough, refined toppings, high prices but adequate for a pizza that, with a term abused, It is mandatory to define gourmet. After Cagliari, even Sassari has today its pizzeria quality, confirming that finally has taken the right path in Sardinia. Sandro Cubeddu, 33-year-old Bones, the small town of Logudoro, After six years of experience in Torralba (The White Tower), He decided to launch his challenge for a modern pizza. Did moving to Sassari and ushering in, in November 2016, Re-Mi, that name brings his passion for music and the desire to understand the kitchen brigade as a set of instruments playing harmonically the same Symphony. Cubeddu is supporter of an expanded concept of entertainment, that doesn't shut the pizza within the definition of “Quick food”, rustic, typical Saturday dinners among friends. For Cubeddu, The pizzeria can and should become a place to offer high quality products, carefully selected and presented in modern, in a relaxed atmosphere away from the noise of most Italian pizzerias. Careful scholar and Explorer of the different techniques of kneading and leavening, including the complex world of large leavened products, makes a Neapolitan-style pizza, not alla romana, but modern Italian, with the use of mixtures with indirect method, wholemeal flour, sourdough leavening and double. Over these bodies, Cubeddu likes to propose tasty serving suggestions worthy of creative cuisine, also with an eye to the Orient. A challenge, his, you play even on the level of prices charged, definitely much higher than average (with the exception of traditional pizzas), especially for a city like Sassari.