Lucky for us, we have direct access to some of the best pizza in the US, right here on the Connecticut shoreline. And even luckier, this family-friendly trattoria, known for its New Haven-style brick-oven pizza, has raised the bar by offering a sublime pie made in a 250-year-old tradition (which requires certification to produce – no joke!) called Pizza Napolitano Vera. The caputo flour dough rises for two days at room temperature and is topped with a house-made slightly sweet, light tomato sauce, fresh mozzarella and ribbons of basil. The crust? A perfect ratio of chewy to char. (If you’re planning for lunch, call to make sure the dough has risen.) Gluten-sensitive pizza lovers will be happy to know about their rice flour crust, an entirely worthy substitute. A bright, peppery arugula salad topped with shavings of Parmigiano-Reggiano makes it a meal.