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  • After living in Italy for 7 months during my college years I can say that I have a voice in the discussion of what first-rate Italian should taste like. Just so you all know I have tried almost every dish on the menu but will stick to what in my opinion is the best. I did not leave 5 stars because I do think it is a bit overpriced. The last time I went my server was really impatient and snobby when I was asking questions and trying to decide on the wine. I arrived before the dinner rush on my birthday so I could take the time to really dine with my boyfriend. Why I crave Pizzaiolo? Mozzarella di bufala. I know for a fact that every Thursday they fly in many choice ingredients directly from Italia. This creamy delicacy is by far my best loved. It either comes on the DOC Margherita pizza or mixed in with some of the pasta selections. I always order the DOC as an appetizer then the Rigatoni Alla Siciliana. They also only use San Marzano tomatoes in the marinara sauces which introduces a bold rich flavor without as much acidity. The key to these dense, deep red fruits is that they are grown in the fertile volcanic soil in Italy. The Siciliana is an eggplant based dish that I find myself desiring often in my favorite dish spankbank. The perfect texture of the al dente pasta combined with the melt in your mouth salty, tart smoothness of the mozzarella and eggplant in the sweet heavily basil based garlic sauce is a party for the taste buds. I just keep eating until I am uncomfortably full. The wine selection is also above par, I enjoy the Berro Barberra. Full bodied, spicy, splashes of berry, and low in tannins. As for the pizza, it is reminiscent of the famous brick oven pizzas of Da Michele found in only Napoli. The crust is extremely thin, light. and crispy. Follow that with my "Pièce de résistance" mozzarella di bufala, tangy san marzano tomato sauce, and fresh leaves of basil you will find that simplicity is more. (yes I know that reference is french) So mangia bene at Il Pizzaillo
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