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The crust edge here rises higher than you'd expect, which turns out to be the whole point. This is a pizza shop in Ancona where the chef has built his menu almost entirely around Marche ingredients: spreadable ciauscolo salami, cave-aged cheese, wild coastal greens, sausage made with Verdicchio. The cranci, crispy high-hydration slices cooked low and slow, are their own argument for the trip. Desserts are homemade and apparently not an afterthought.
The awards strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Cranci
“He also signs the "cranci", crispy slices made with a very high hydration dough, cooked at a lower temperature.”
50 Top Pizza
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The neighbors closest first
- Ginevra Contemporary Italian Eat · 69
- Sot'Ajarchi Seafood Italian Eat · 74
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