Priding themselves on their fine Italian ingredients (water buffalo mozzarella, pistachios from the foot of Mt. Etna), Nolio makes authentic Neopolitan-style pizza. The dough is left to sit for eight hours and baked in a wood-fired oven for only a minute in strict accordance with Napoletana ingredients and technique. The interior is all black (like the inside of their oven) with blond wood furnishings, and the menu is minimal, offering six types of homemade pasta and a concise choice of classic pizzas. Though there are a few gourmet options like pizza with tuna steak, we recommend the 'Mezze Luna' - half pizza, half calzone. Absolutely packed from the first moment it opened, is this really the best pizza in town? We believe it is.