"Marco Quintili opened the second location of his hit pizzeria in Rome in July 2020, where he marries Neapolitan style with Roman flavors. Think: frittatine (Neapolitan pasta croquettes) flavored like cacio e pepe or amatriciana, and carbonara pizza made with grated cured egg yolk. The pizza dough is ethereal and — for Romans who judge food this way — extremely digestible. The temperature of the oven and longer-than-usual bake all conspire to make a pizza that holds its toppings without becoming soupy like too many Neapolitan pies." - Katie Parla
