Why go: For the only area Neapolitan-style pizzas bearing DOC (Denominazione di Origine Controllata) certification—in other words, blessed by the Italian government. The pies are as good as they are official, thanks to a yeasty crust, creamy top-notch mozzarella, and gorgeous seasonal veggies. The simple salumeri plates featuring house-cured meats and garden-fresh elements embody the rustic Italian ideal of “less is more.”
What to get: Anything on the specials menu, which recently included a pizza topped with fresh sausage, tomato purée, fontina cheese, and “hotties and sweeties” (peppers); Vongole pizza, with cockles in the shell; Abruzzese pizza, with meatballs and thinly sliced garlic; seasonal, house-churned ice creams, which might be the best in the area.
Best for: Those who crave the simplicity and exuberance of great Italian cooking.
Insider tip: Arrive for dinner around 6 and you can avoid the usual 45-minute wait—but be prepared for Toddlerville.
Open Monday for dinner, Tuesday through Sunday for lunch and dinner.
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June 01, 2008 |
Reviewed by
Todd Kliman
,
Cynthia Hacinli
,
Ann Limpert
,
Dave McIntyre
,
Rina Rapuano
