The project by Nick Nitti, who for years has pushed Neapolitan pizza in the Windy City, is now well tested. There are two branches, the first on Harlem avenue, the second on Randolph street. At the core is an oven customized by Acunto, with a special slab of volcanic stone; plus a well-knit team of Italian pizza makers, and well-selected ingredients. Among the starters, we recommend mozzarella di bufala (imported every 3 days) and prosciutto San Daniele and a good caponata. The pies are soft and melt-in-your-mouth, we recommend the Vesuvio Pizza, with San Marzano tomatoes, mozzarella di bufala, anchovies, Kalamata olives and oregano or Bruschetta with marinated tomatoes and fresh mozzarella, Datterino Pizza with datterino tomato sauce, mozzarella di Bufala, red piennolo tomatoes, basil. About twenty Italian wines and a wide choice of Italian and American craft beers.