If it’s decently priced pizza you’re after, the low-rise sourdough crusts and organic ingredients make this central eatery a stand-out. Opened in 2013 by brothers Matteo and Salvatore Aloe, pizza aficionados flock to their 60-seat eatery to eat top-notch gourmet pies served bubbling hot from the open kitchen’s wood stove.  Tomatoes are sourced from select farms in Puglia and the mozzarella di bufala hails from Caserta, Campania). Organic products are also on sale in the restaurant’s shop.

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