You can sate any Italian craving at Osteria Procaccini, a New York Times-lauded restaurant that serves authentic fare made with fresh, organic ingredients. Started by two sons of Italian immigrants, Osteria Procaccini is known for churning out airy, thin-crust red and white pizzas baked in a terra cotta oven. Tino’s Margherita—topped with mozzarella, tomato sauce, sea salt, basil, and Molise extra virgin olive oil—is the most traditional, but other worthy combinations include the Z Pie with mushrooms, white truffle oil, and provolone, as well as the Antonia la Capriciosa with mozzarella, tomato sauce, artichokes, Kalamata olives, and salami. Go all out and add the house antipasto plate, a generous serving to share with salumi, cheeses, roasted red peppers, sun-dried tomatoes, and olives. For something on the lighter side, order a salad like the heirloom beet or Caprese, but don’t skip the Nutella pie for dessert.