This excellent pizzeria was started in 1916 by the grandfather of the current owners (brothers Salvatore and Antonio). True to local tradition, the two brothers are convinced the secret is in the crust and don't believe pizza needs to be dressed up with fancy toppings to be good. According to them, the crust has to be puffy but not gummy, with a slightly crunchy edge. Once you taste the result, you can only agree. Pizza's not the only thing on the menu, however: They offer a small daily menu which always includes one soup and a few choices of antipasto, primo, secondo, and contorno. We recommend the pasta with artichokes, olives, and tomatoes, as well as pasta e ceci (a thick soup made of garbanzo beans). The delicious escarole is stuffed with bread crumbs, olives, pinoli nuts, and raisins. This is a popular place for business lunches, and it helps to have a reservation in the evening.
- © Frommer's 2013
- Recommended 2010