This restaurant's owner, known as Peppe, describes himself as "a 'mad' pizza maker committed to naturally leavened pizza pies," and pulls out all the stops to make sure his menu is as authentic Italian as it can get on this side of the Atlantic. Each masterpiece is made with two Italian GMO free flours, imported  DOP San Marzano Tomato and Calabrese certified cold pressed organic olive oil, and the sourdough is fermented for 72 hours to create perfection. Appetizers like burrata, calamari and carpaccio, alongside a selection of pastas, round out the mouthwatering menu.