Even after 5 years, I still remember the first pizza I had at Dipao. Italian style, of course: made in a wood oven, super thin crust, not too much cheese, but not to little either. The chef came afterwards and asked us how our meal was. Not in a nosy way, though, but really just being a great host. It is that sort of joint: homey, simple, but not too simple. One of my favorites in Valle.