The citizens of Woodstock scored when Vingenzo’s opened in December 2008 and culinary instructor Michael Bologna began baking Neapolitan-style pizzas that display genuine craft: crackery crusts with rugged, charred edges; sauce that hovers between sweet and acidic; and high-caliber toppings, including fresh mozzarella made in-house. There’s an air of easygoing grace to the restaurant, which also serves a changing array of homemade pastas and Italian desserts.

105 East Main Street, Woodstock, 770-924-9133,

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