PORTLAND
Apizza Scholls. Though not wood-fired, Apizza's oven hits
the super-hot temperature that's key to the crisp-chewy texture of
a true Naples pie.
$$$; dinner Wed-Sun. 4741 S.E. Hawthorne Blvd.;
503/233-1286.
PORTLAND
Nostrana. A brand-new addition to the Buckman neighborhood.
Chef/ owner Cathy Whims (of longtime Genoa fame) offers classics
and seasonal specials such as broccoli rabe with smoked provolone.
$$; lunch Mon-Fri, dinner daily. 1401 S.E. Morrison Ave.;
503/234-2427.
SEATTLE
Cafe Lago. Outstanding Naples-style pizzas, thanks in large
part to the blistering hot oven (fueled with Yakima Valley apple
wood).
$$. 2305 24th Ave. E.; 206/329-8005.
SEATTLE
Tutta Bella Neapolitan Pizzeria. The airy, windowed space in
Columbia City turns out wood-fired pizzas to die for. It's even
certified by the Verace Pizza Napoletana organization.
$. 4918 Rainier Ave. S.; 206/721-3501.
SEATTLE
Via Tribunali. More authentic than some pizzerias in Naples,
with an all-Italian menu and an oven built from bricks and tiles
made of Mt. Vesuvius ash.
$$; dinner Tue-Sun. 913 E. Pike St.; 206/322-9234.
―Cynthia Nims
