Rodrigo Ungaro

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San Diego,  California
Fast-cooking Neapolitan pizza may be all the rage, but it’s time to give the slower Roman style its due. At newly opened Napizza, Italian owners Giulia Colmignoli and Matteo Castagna import high-quality flour milled outside Rome and let the dough rise for 72 hours for maximum water evaporation. The result? Deliciously light crust. The rectangular slabs are piled high with ingredients like local mahimahi, kale, chia seeds, and other good stuff.
Last Reviewed September 2012


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