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  • I wasn't a pizza lover until I met Settebello. Anyone who knows me knows that pizza is never my go-to option. I am very picky with pizza and having just moved from New York City, I've also had my fair share of pizza tastings but who knew Napoletana was going to be my style? The first time I was here, I feel in love. I immediately came back the next week and brought two friends with me, one who is a pizza lover and will eat any kind of pizza you put in front of him. What I love about Settebello is that this style of pizza features a super thin crust that is loaded with fresh and abundant toppings that is baked fresh in a wood-burning oven. This is definitely true Italian style pizza, not American style or Chicago style or NY Style. If you're expecting this then don't don't come here. The dough is soft and only takes a minute to cook in their wood-burning oven. I found the pizza to be soft and foldable yet at times it would have been easier to eat this with a knife and fork, which by New York standards Is a massive NO-NO. Yet in Italy, this is how they would eat it. The blackened char spots on the pizza crust is a tell-tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven so don't fret if you see some burnt crust. It's not the end of the world. I'd recommend the DIAVOLA for spicy lovers (Crushed Tomatoes, Finnochiona (Peppered Salame), Roasted Red Bell Peppers, Crushed Red Peppers, Garlic, Mozzarella, Extra Virgin Olive Oil) and the SETTEBELLO (Crushed Tomatoes, Pancetta, Wood Oven Sausage, Roasted Mushrooms, Toasted Pine Nuts, Mozzarella, Basil, Extra Virgin Olive Oil) Ciao!
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