Sapori di Napoli
Neapolitan pizza is the house specialty at the informal restaurant that brothers Ambrogio and Daniele Florio created as a beacon of Southern Italian authenticity. An Acunto wood-burning oven imported from Italy (the same type of oven used by Antico across town) delivers tender crust and medium char to pies that are larger than most of the Naples-style pies served around the metro area. The decor is spare and the kitchen needs to sharpen its recipes for panini, pasta, and insalata, but the pizzas are an instant hit, especially if you choose one with a red-sauce base, such as the classic Margherita, over a pizza bianca (no sauce). As Decatur’s dining scene becomes ever buzzier, the quiet location a couple blocks from the square and the ample parking feel like a relief.