Dine casual at Tartufo's pizzeria rather than at the restaurant proper inside this high church of Italian cuisine. Owner-Chef Tony Percuoco brings his Naples passion to his Margherita pizza, whose simplicity allows all elements to shine. Italian tomato sugo, melty pools of fior di latte and torn basil on a blistered cordone (or crust), whose long, slow proof gives twang of flavour and chewy texture transforming it to bellissimo.