Marinated scarlet roasted peppers topped with tuna. (Glenn Koenig / Los Angeles Times)
The funghi misti pizza. (Glenn Koenig / Los Angeles Times)
Tricolore salad with Parmigiano Reggiano and anchovy dressing. (Glenn Koenig / Los Angeles Times)
Pizza with thin slices of finocchiona salame, wild spinach and cacio di Roma cheese. (Glenn Koenig / Los Angeles Times)
Pizzas are prepared in a wood-burning oven. (Glenn Koenig / Los Angeles Times)
Fried squash blossoms are coated in a crisp batter and stuffed with ricotta. (Glenn Koenig / Los Angeles Times)
The sweetness of the butterscotch budino plays against the Maldon sea salt. (Glenn Koenig / Los Angeles Times)
Pizza makes its way to lunchtime customers. (Glenn Koenig / Los Angeles Times)
