At Settebello, you’ll find only the real thing: Napolitano-style pizza, certified as such by the president of Vera Pizza Napoletana, an organization dedicated to preserving the “identity and integrity” of Napolatin-style pizza. Start out with a fresh Caprese or arugula salad; both are terrific. Then get down to business and order a pizza (or pizze, as it’s called at Settebello). The best is also the simplest: a Margherita pizza made with nothing more or less than crushed San Marzano tomatoes, fresh mozzarella, basil, Parmigiano-Reggiano, and extra-virgin olive oil on a crispy thin crust. It’s cooked up in a matter of seconds in a thousand-degree-or-so imported pizza oven and delivered steaming hot to your table or counter seat. Enjoy, because pizza just doesn’t get any better than this. Finish up with house-made gelato next door, at Capo Gelateria. The hazelnut gelato is downright erotic.
GUESS PIZZA FROM SICLY SPOILED ME (MY HERITAGE)
THE PIZZA WAS BLAND NO SEASONINGS OR HERBS
THEY BURNED THE CRUST TOO (TWICE)
MI CREDO QUALCUNO NELLA CUCINA FUMO HERBA!