"From his homey Italian storefront in Peoria, chef-owner Fabio Ceschetti turns out antipasti, handmade pastas, and light Neapolitan-influenced (but not strictly Neapolitan) pizzas, topped with ingredients imported from Italy. Ceschetti calls it “Pizza Italiana,” although his pies do have the soft, soupy quality associated with Neapolitan pizza. It’s worth noting, too that Ceschetti makes the dough from his grandfather’s starter, brought over from Italy before the restaurant opened. Check the pastry case for classic Italian dessert options such as tiramisu and cannoli." - Nikki Buchanan, Chris Malloy
