Tramonti, on the Amalfi Coast, is a small village of travelers and pizza makers. Giovanni Vittorio Tagliaferro keeps this reputation high in his small New York venue. In our visit we tasted the antica marinara, a mixture of 5 flours, including whole grain, for a crust featuring typical neapolitan style fluffiness but more fragrant and tenacious on the bite. Excellent raw tomato topping, re fiascone. We appreciated the tasty bruschetta with bufala and diced tomato. To drink there are a handful of labels, especially from Southern Italy, we hope to see more soon.