Time Out says
Don’t let the Nişantaşı location fool you: Cortiletto isn’t a posh restaurant by any means. The entrance is small, but the cozy garden out back more than makes up for it. Here, the pizza dough is prepared with Italian flour and left to ferment for two days, which makes for a thin, light dough – you’ll have no trouble putting away a whole pie without even noticing it. Cortiletto uses jarred tomatoes from the Saray district of Tekirdağ for flavorful pizza sauce even in the dead of winter. The menu also includes appetizers with meat and cheese as well as salads, but if you want to look past all that and go straight for the pizzas, we recommend checking out the restaurant’s signature pizza with ricotta sauce and zucchini blossoms. Die-hard carnivores will also love the tomato, mozzarella and basil pizza with a hefty portion of beef cotto salami.