Pizzica

Ivan Zecca runs Pizzica from a heritage cellar dug in beneath another restaurant on Bussell Highway, a cave-like room set with terracotta plates and jugs from artisans in his native Salento. The kitchen cooks that south-east corner of Italy: wood-fired pizza and puccia salentina, T-bone and other meats off the charcoal grill, homemade pasta, Italian and local wine. It lands on national best-pizza lists and people drive across the state for it. Book ahead.

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