Lello Ravagnan has no doubt: pizza has to be mainstream and convivial. It’s a palpable feeling when you set foot in his restaurant, where he blends doughs and toppings alongside Pina Toscani, dessert artist. His pizza wins his guests’ heart not only for its excellent dough, but also for its ingredients’ extraordinary versatility. This year, we suggest the American-friendly choice: Roman-style pizza in pala with canned red tuna and caper leaves, onion, salted and candied capers. Astounding.
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