Chef Michael White’s East Village restaurant hones in on pizza, offering all kinds of hand-tossed specialty pies made fresh to order. Try the Calabrese with thick-cut pepperoni, fennel sausage and red onions ($24), the Polpettine with mini meatballs, ricotta, roasted bell pepper and basil ($22) or the Tartufata with prosciutto cotto, mushrooms, crema di tartufo and mozzarella ($24). You can also build your own pie from a selection of toppings, and even request a low gluten crust ($13). Snacks like porcini risotto arancini ($7), double-fried spicy chicken wings ($13) and an arugula salad with granny smith apples and candied walnuts ($10) complete the meal. Or, skip the ‘za altogether and order classic chicken parmigiana ($19) or homemade lasagna ($18). Thirsty patrons can order off a menu of local craft beer and wine or choose from a few Italian-themed drink specials like a pepperoni-spiced negroni ($14) and Venetian lemonade spiked with prosecco ($10). Just make sure to save room for the fior di latte soft-serve gelato with gourmet toppings like rosemary-caramel popcorn and amaretti cookie crumble ($5, plus $0.75 per topping).