"Head to La Pratolina for perfectly made pinsas, and enjoy them outside on their shaded patio, beneath green vines and white umbrellas. If you’re a fan of tuna melts, the scarola pinsa is what you want. Tender tuna, finely diced red onion, wilted greens, and tomato sauce get piled onto a crispy-on-the-outside, chewy-on-the-inside crust that’s lightly dusted with semolina. Or, opt for the saporita pinsa, scattered with melted mozzarella, soft mashed potato, mushrooms, and wide strips of prosciutto. Digest it all with a shot of their homemade genziana, a gentian root liqueur made in the mountains of Abruzzo." - Annie Replogle
Maela Bonafede
