New Jersey transplant Giovanni Di Palma quietly opened a pizzeria near Georgia Tech in late 2009, and it became a local sensation. The pizzas (and calzones) live up to the hype: This is an alchemy of dough, sauce, and mozzarella you want to bury your face in. We order the San Gennaro pizza (topped with sausage, spicy-sweet peppers, buffalo mozzarella, and cipollini onion) and the Gigiotto calzone (filled with broccoli rabe and sausage) over and over again. Save room for the pistachio-crusted cannoli. Avoid Friday lunches and weekends, when the hordes can distract from your rapture.
Photo by Iain Bagwell