Abate Pizzeria Gastronomica

Abate takes your reservation seriously before you've even walked in, which sets the tone for everything that follows. It's a pizzeria in the Abruzzo hills, leaning into local tradition with regional antipasti before the main event. The dough comes in three forms, including a double-baked seed focaccia, and each one is notably light without feeling austere. The combinations stay honest rather than clever, which turns out to be the point.