Vingenzo’s

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 crust 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.

Photo by Amy Herr