The pistachio pesto pizza is the most-recommended item, and it's closed Mondays.
It's one of only three pizzerias in the Chicago area certified by Naples' own Associazione Verace Pizza Napoletana, and the oven behind that certification was custom-built by third- and fourth-generation Neapolitan artisans — roughly 14,000 pounds of material shipped over from Italy and assembled on-site by builders flown in from Naples.
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