Coda di Volpe

Neapolitan tradition in Chicago. Good pizza cannot be found anywhere outside of Italy, but at Coda di Volpe, the discs bear the mark of the Verace Pizza Napoletana Association certifying the use of a traditional recipe and cooking in a wood-fire oven. The pizzas are fragrant thanks to a dough that is leavened for several hours, and are topped with quality ingredients. In addition to pizza, the pasta dish alternatives are good, as is the wine list, which focuses on Southern Italy.