Because THEY'RE EVERYWHERE(!!!!), another AZ chef (Massimo Tenino) is bringing his culinary game to SD with Isola: Little Italy's newest wood-fired pizza-and-more joint, which features a menu highlighted by cured meats like smoked speck prosciutto wrapped around polenta & fontina, plus 15 pies made using flour imported from Naples, including the clam/ mussel/ shrimp/ tomato/ peperoncino/ olive Al Mare.
Insane deals like $5 margherita pizzas at happy hour (3-6pm daily) make Massimo Tenino's pizza shop stand out from the somewhat intense competition in Little Italy. The baseline wood-fired pie needs no improvement, but there are plenty of pie varieties offered to keep the menu interesting. Their flour is imported from Naples, and the wine they serve is from Pietro Rinaldi Winery -- a family establishment in Piemonte, Italy, so you can be sure that every bite and sip is plenty authentic.