Head in by noon (or 7.30pm at dinner) to avoid a long wait at this hotspot pizzeria, made famous thanks to its young, driven pizzaiolo Ciro Oliva. The menu is an index of fastidiously sourced artisanal ingredients, used to top Ciro's flawless, wood-fired bases. Traditional Neapolitan pizza aside, you'll also find a string of creative seasonal options.
These might include the slider-like Annarella, its pizza-dough buns filled with artichoke prepared three ways (boiled, creamed and fried), provola (provolone cheese), culatello (cured ham) and lemon peel. The pizzeria includes a casual takeaway outlet next door, though the pizzas at the latter are not quite as spectacular.