DANIELE UDITI’S INTERPRETATION OF THE NAPLES STAPLE IS REIMAGINED FOR SOUTHERN CALIFORNIA WITH CONSCIOUSLY SOURCED TOPPINGS WHICH BLEND THE TRADITIONAL WITH THE UNEXPECTED. HIS SIGNATURE “SLOW DOUGH” IS METICULOUSLY PREPARED WITH ORGANIC, STONE GROUND FLOUR AND ALLOWED TO FERMENT FOR 48 HOURS. THE RESULT IS A LIGHT, EASY-TO-DIGEST CRUST STILL STURDY ENOUGH TO PICK UP WITH ONE HAND.

PIZZANA’S MENU ALSO FEATURES SALADS, ANTIPASTI, WOOD FIRED VEGETABLES AND SEASONAL SPECIALS THAT ARE INFORMED BY ITALIAN TRADITION WITH A LOS ANGELES SENSIBILITY.

PASTRY CHEF AND SPRINKLES FOUNDER CANDACE NELSON OFFERS HER EXPERTISE TO THE DESSERT SELECTION WHICH FEATURES SPRINKLES ICE CREAM ALONGSIDE ITALIAN-INSPIRED SWEETS SUCH AS SALTED CARAMEL PANNA COTTA WITH PRETZEL CRUNCH.

THE WINE AND BEER LIST, CURATED BY LOCAL WINE EXPERT AMANDA CRAWFORD, OFFERS A SELECTION OF WINES FROM MOSTLY SMALL ITALIAN, AND SOME CALIFORNIA, PRODUCERS AVAILABLE BY THE GLASS OR BOTTLE.