Cuisine:

• Others
• Italian
• Pizza

Gialina Description:
Ideally, cute and cozy Gialina would serve only pizza. A revolving cast of seasonal starters includes under-salted padron peppers engorged with goat cheese, a balsamic-flecked speck-and-melon platter featuring crunchy, ice-cold wedges of Charentais, and a rich polenta veined with swirls of melted Gorgonzola cheese. Such dishes tend to be satisfying and unspectacular, or in the case of the second example, quite off. While the kitchen turns out a tasty roast special each night, the topnotch pizza sits in the spotlight. The crust is dark, gnarled and notably crunchy-thin on the bottom, a foil to all manner of sweet, salty, creamy and spicy toppings: the Atomica boasts tomatoes, mushrooms, chilies, red onion and mozzarella; for something more unusual, lamb sausage with young greens, spring onions, goat cheese and yogurt; or nettles with mushrooms, pancetta and provolone. Take-out customers---a sizable portion of this tiny restaurant's business---must limit themselves to ordering up to five pies.


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