Pizzeria
Little Napoli
Gavino Pilo, a native of Naples, built Little Napoli on strict adherence to Associazione Verace Pizza Napoletana practice — imported ingredients, no half-and-half toppings, 90 seconds at 400°C.
Why it is here
Gavino Pilo, a native of Naples, built Little Napoli on strict adherence to Associazione Verace Pizza Napoletana practice — imported ingredients, no half-and-half toppings, 90 seconds at 400°C.
What to order
Margherita; Monaca, with pork sausage, smoked mozzarella and San Marzano yellow tomato sauce
What we looked at
AVPN-style discipline: imported Italian ingredients, no topping substitutions90 seconds at 400°CTraditional 13-inch pizza size, hand-stretchedBrick oven with gold-tiled dome