Nick Nitti has given life to a successful project, well articulated and constant in its proposal. There are two branches in the city, the Randolph Street one and the one on Harlem Avenue. The offer is based on directly imported and well researched ingredients, ovens built by artisans from Campania and a close-knit team of technical high level pizza makers. Among the starters, we loved the panzanella or the well done caponata. The pizzas are Neapolitan style, soft and well proofed, we recommend the Locale with San Marzano tomatoes, fiordilatte, local sausage, mushrooms and pecorino romano. The wine list is well assembled.