This dark, moody, and very happening pizza spot on Pike Street is a reliable place for a fun pizza feast—they churn Napolitano-style pizzas from the wood-burning stove so quickly that it may take you by surprise. Fresh, large salads—such as the di Parma, with arugula and Parmigiano reggiano, and the Tonno, with mozzarella, cherry tomatoes, tuna, and olives—and a vast variety of pizza toppings make this a crowd-pleaser. We love the funghi pizza with pomodoro,
mozzarella, mushroom, and basil, as well as the Spaccanapoli, with smoked mozzarella, ricotta, olive, basil, and arugula or prosciutto di parma. A carafe of the house red wine goes well, but save room for their amazingly delicious tiramisu—very authentic.