At Settebello, you’ll find only the real thing: Napoletana-style pizza, certified as such by the president of Vera Pizza Napoletana, an organization dedicated to preserving the “identity and integrity” of Napoletana-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, wood-burning, brick pizza oven and delivered steaming hot to your table or counter seat. Enjoy, because pizza just doesn’t get any better than this.