Counter-service Neapolitan pizzeria in the Soda Pop District, sharing a corner with Hi-Wire Brewing inside a 1940s former auto dealership. Pies cook in 90 seconds in a wood-burning oven floored with volcanic rock from Mount Vesuvius, with buffalo mozzarella and flour imported weekly from Italy. The Lecce salad, gelato, and Italian wine round out the short menu.
