Finally

During a short stay in Rome several years ago, I fell in love with the amazing crispy-crust pizza that could be found on just about every street corner. It's baked in huge rectangles with fresh toppings like eggplant, artichokes, tomatoes, and potatoes (my favorite) and then slices are cut to order and sold by weight. After a blast in a super-hot brick oven, your slice is cut in half, folded, and wrapped in paper for easy portability (just peel back the paper as you eat). I have never come across Roman-style pizza in the States, but thanks to the New York Times, I think I know where to head the next time I'm in the city. Numero 28, here I come.

(Photo by Evan Abramson, via the New York Times)