"There are a couple of pizzeria/trattoria type restaurants on the edges of the green, but this is the best of the lot. Neapolitan pizzas tick the wood-fired, blistered and puffed edged, sloppy floppy middle boxes, while toppings are traditional and service genial. A pizzaiolo can be judged by the quality of his “Neapolitana” — and Oi Vita’s is pretty good, with just the right number of quality capers and anchovies cutting through a sweet, if perhaps overly generous, tomato base. That said, the fresh Italian sausage and egg finished “Uovo” is also worth a look. Small, rustic, independent." - Ed Smith
