Adored by locals and made famous by President Clinton’s visit, this historic venue in operation since 1936 produces some of the best traditional Neapolitan pizza in town (and the world). However, it is an innovative fried version that is a real show-stopper here. The Pizza Fritta, a lightly fried envelope, is a thing of ethereal beauty. It seems like bread with nothing in it until you cut open a slit and a ham and cheese cloud (even better with salami) hits you right between the eyes. You have never had anything like it. Also order the Ripieno Al Forno, which won the Ripieno World D.O.C. Cup in 2011. This folded pizza is stuffed with melt-in-your-mouth pig fat, lots of good ricotta, and topped with fior di latte (similar to Italian mozzarella), extra virgin olive oil, baby tomatoes and basil.