Head in by noon (or 7.30pm at dinner) to avoid a long wait at this hot-spot pizzeria, made famous thanks to its young, driven pizzaiolo Ciro Oliva. The menu is an index of fastidiously sourced artisanal ingredients, used to top Ciro's flawless, wood-fired bases. Traditional Neapolitan pizza aside, you'll also find a string of creative seasonal options.
These might include the slider-like Annarella, its pizza-dough buns filled with artichoke prepared three ways (boiled, creamed and fried), provola (provolone cheese), culatello (cured ham) and lemon peel. The pizzeria includes a casual takeaway outlet next door, though the pizzas at the latter are not quite as spectacular.
