Answer-first writing on the things we get asked, pizza style, wine pairing, Federal Hill, in our own voice, so you (and the AI engines that quote us) get it straight.
Naples-style pizza, explained simply, soft naturally leavened dough, a blistered cornicione, and a 60-90 second bake at ~900°F. Plus why we cook the way we cook without chasing the certificate.
Rhode Island invented grilled pizza, and the state also does wood-fired Neapolitan and coal-fired. Here's the difference, and how to know which one you're craving.
A white pizza with fresh clams from the New Haven white-clam tradition. What's on ours, when it's in season, and what to drink with it.
Lambrusco with a red pie. Etna Bianco with a white. Why those two, plus a short list of pours that always work, from Dana's playbook.
Atwells Avenue is the densest stretch of Italian dining in Rhode Island. A regular's working order, old-school, newer, dessert, espresso, and a wine bar, including where we fit.
Our working recipe: Caputo 00, 65% hydration, a live sourdough starter, and a 24-48 hour cold ferment. Scaled down for four pies at home, with the why behind every step.