"Out among the farms of Laveen, Domenico Cavallo runs a southern Italian trattoria featuring antipasti, homemade pasta and wood-fired, Neapolitan-style pizza, 19 varieties in all. Cavallo stays true to the pizza traditions of Naples, using Italian 00 flour and high-hydration dough to give a light, softy quality to his soupy-centered pies. He also owns a small farm in Laveen, where he grows figs, melons, basil, garlic, arugula, and many other fruits, herbs, and vegetables, all of which he uses in the restaurant. Consider one of his excellent white pies — maybe the uovo e tartufo (a white pie topped with bacon, eggs, mushrooms, cheeses, and truffle oil) or the fiche (mozzarella, dried figs, speck, Brie, and white wine honey)." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
