Sottocasa

Kesté alum Luca Arrigoni brought ingredients (Caputo 00 flour, buffalo mozzarella) and an oven (a wood-fired brick Acunto) over from Italy for his Neapolitan-style pizzeria. Choose from traditional and specialty pies, like radicchio with hot Italian sausage, smoked mozzarella and basil, or ricotta with tomatoes, ham, black olives, oregano and basil.