"There aren’t many restaurants near the Trevi Fountain (or frankly anywhere in Rome) that can say they work exclusively with local organic produce. In truth, they don’t have to; most of the neighborhood’s clientele don’t demand or expect it. That doesn’t seem to matter to pizzaiolo Luca Issa at Piccolo Buco, who hand-mixes his dough, shapes it with a thick rim, and adds cheeses, meats, and tomatoes sourced from small producers devoted to traditional agriculture. The result is pizza with a fragrant crust balanced with ingredients like sweet yellow tomatoes, milky buffalo mozzarella, savory anchovies, and salty olive powder and capers. Enhancing the pizzas further, Issa carefully selects an olive oil from his arsenal to complement, rather than weigh down, the toppings." - Katie Parla
