Comments (0) Best Pizza - 2007
Gialina
This tiny, new neighborhood spot in Glen Park is named in honor of the owner's grandmother Nonni Lina, featured in huge, blown-up black-and-white photos on the claret-colored walls. The menu is short, but the irregularly shaped pizzas are long on flavor. The crisp, thin crusts are incredibly savory, and the toppings are of the best quality: Framani salumi from Berkeley's Paul Bertolli, Tutto Calabria chilies from Italy, Perlagrigia truffled cows' milk cheese from Venice, vegetables from the farmers' market. The pizzas are slightly bigger than individual size, and can do for two if you start with a salad or a salume plate. The tough choice: Do you want the asparagus, spring green garlic, applewood smoked bacon, and Perlagrigia pizza, or the one topped with wild nettles, garlic, pancetta, and fontina, or the fennel, baby leeks, black olives, and ricotta? Family-friendly, but no reservations.
