Sapori di Napoli

Sapori di Napoli Restaurant Review:

Brothers Daniele (a chef) and Ambrogio Florio, natives of Naples, often spent time with family along the Amalfi coast. The duo’s pizza is certified as authentic Neapolitan by the Verace Pizza Napoletana Association, and they have a wood-burning pizza oven in which to bake the pies (gluten-free crust is available). We like the Pizza Cipollina, with ham, onions, mozzarella di bufala and black olives. House-made pastas are topped with straightforward sauces, such as bolognese. Panini and smaller pizze are popular for weekend lunch. Be sure to ask the price of any specials that sound tempting as they are often fairly high; the mezzaluna (half a calzone stuffed with ricotta cheese and half a pizza margherita) costs $23, but could easily feed two. For dessert, we’re smitten with the cream-covered limoncello cake. The Italian wine list is short but smart, and you can get Peroni on draft, a fine companion to the pizze.