Cuisine:

• Italian
• Others
• Pizza

A 16 Description:
This still-hot spot specializing in the cuisine of Campania continues to turn out dishes such as succulent pork shoulder, handmade pastas and, of course, the signature Neapolitan-style pizza, hands down some of the Bay Area's best, touting a gloriously thin, bubbly crust that is both crisp and chewy. The salsiccia---white pizza topped with fragrant fennel sausage, bitter rapini, and large flakes of toasted garlic---sings with flavor from the very first bite; a blend of chilies and olive oil on the side (as to not over-soak the crust) lets diners spice the pie up as little or as much as desired. House-cured salumi is another specialty, including long ribbons of year-aged prosciutto, plated as if they were pappardelle, met with persimmons for sweetness, hazelnuts for salt, and pomegranates that bring zing. Pastas remain topnotch---maccaronara tossed in a light tomato sauce is a properly chewy, country-style dish, and saffron tonnarelli with Dungeness crab and cauliflower is deceptively light and sweet. Rusticity shines in dishes such as the duck meatballs, stewed in house-made mosto for a richly balsamic and velvety effect. Owner-sommelier Shelley Lindgren's wine list focused on southern Italian varietals is an integral part of the experience here, and features an impressive 40 wines by the glass. Anyone who desires dessert should prioritize the moist rum cake topped with spiced quince, or the luscious and creamy salted budino.


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