AL FORNO NEAPOLITAN WOOD FIRED PIZZA – Restaurant

A wood-fired oven on Southwest 24th Street, run by master pizza chef Matteo Ruvolo alongside restaurateur Giuseppe Salpietro, both drawing on Italian and Sicilian family recipes. The formula is deliberately narrow: dough made fresh daily, imported San Marzano tomatoes, imported mozzarella, good olive oil, sixty seconds in serious heat. Margherita and pepperoni anchor the list; the spinacina adds spinach, chicken and ricotta. There is lasagna for the pasta crowd, panini and focaccia at lunch, and cannoli, tiramisu and cheesecake to close. Open Tuesday through Sunday, late enough for a proper dinner. Neapolitan technique, a Miami address, and very little ceremony.

Cuisine: Restaurant