Time Out says
Wed Feb 24 2010
Pizzaiolo Edoardo Mantelli twirls the dough at this charming pizzeria and trattoria. Classic Neapolitan pies, pastas and fresh market salads are the draw-—choose from nine simple versions, including marinara, Margherita, prosciutto and funghi. The diminutive white-painted spot features a wood-burning brick oven, shelves lined with glass bottles and an outdoor garden.
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