Pizzeria Violetta, Piedmont Ave

Margherita

The litmus test for any Neapolitan kitchen — fior di latte, San Marzano tomato, fresh basil, with a crust that blisters and puffs correctly in the wood fire

Seasonal vegetable pizza

Rotating toppings built on the same well-fermented dough base, often drawing on local produce — a reliable way to see what the kitchen does beyond classics

Burrata or fresh cheese starter

A common opening move at Neapolitan-style restaurants of this caliber — creamy, rich, and well-suited to sharing before the pizza arrives

House salad

Simple dressed greens that serve as a light counterpoint to the richness of the pizza — functional rather than remarkable