Brazilian-Italian-American pizzaiolo Andre Guidon imports everything humanly possible from Italy – and this small, family-run affair epitomizes the Brazilian-Italian diaspora. The 20 individual-sized, uncut pies here (plus a few calzones) are easily Sampa's best; and emerge from one of just 500 or so Neapolitan pizzeria ovens in the world certified by the Associação Verace Pizza Napoletana. Reservations prudent. (As are grandfather's cannoli!).