"The cozy Neapolitan place in Brookland sources ingredients from the Campania region of Italy and boasts a crust that sets the bar for elasticity in D.C. The dough doubles as the bread for wood-fired panuozzo sandwiches full of Italian cured meats and fresh mayonnaise. It’s open for dine-in and takeout six days a week (closed Tuesdays). A year-old outpost in NoMa also offers a rectangular Roman-style pizza decorated edge to edge in toppings like bolognese sauce or salami and artichokes." - Eater Staff
Scott Suchman/For the Washington Post
