Settebello is named after the most sought-after card in Scopa, an extremely popular game around Naples. Renown for its Pizza Napoletana, each hand-made, thin crust pizza is topped with crushed tomatoes and mozzarella. Cooked in a blistering hot, wood-burning oven handmade by artisan oven makers in Italy, pie emerges crispy on the edges, chewy in the middle and charred on the crust, lending a slightly smoky flavour to the dough. Soft, foldable and considered “wet” by American standards, many of the ingredients are imported. Consider ordering the Settebello, topped with pancetta, sausage, mushrooms, pine nuts, basil and olive oil; and the Quattro Stagioni, a sampling of four pizzas, with quarters of sausage, salami, roasted mushrooms, and Kalamata olives.