 Meet Giulio Adriani, master pizzaiolo and the man behind the West Village’s Olio Pizza e Più, which means “pizza and more.” And yes, there is more on the menu here than just pizza---a couple pasta dishes, salads, and a few meaty secondi---but come for the pizza, stay for the pizza, and enjoy. Adriani moved to New York from Italy specifically to open up Olio and his care and attention to detail is evident in the thick-crust Neapolitan pies he churns out from the wood-burning oven. The simple and classic margherita is a good place to start, but there are less traditional options as well, including the pizza bianca Amalfitana, which is topped with arugula and thinly sliced lemons, as well as the Vesuvio, a pie topped with grilled pumpkin, speck and mozzarella. The Italian wine list is affordable but the house wine, which comes by the half-carafe, is a steal.
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