Sud Forno has an outside-of-the-box approach to pizza, or outside-of-the-triangle rather, with thin rectangles sold by the meter (or half-meter for those not running a calorie marathon). A sister establishment to Italian restaurant Terroni down the street, this pizzeria doubles as a bakery and aperitif bar (Campari, anyone?), and they provide quaint quarters for eating either fare in a space with a counter along large windows, bar stools, stained wood and mini-white tile floors. Pizzas of varying length (farcito classico: white stuffed with prosciutto di parma, mozzarella, tomato, arugula), salads and sandwiches (salami, artichoke spread, truffled Pecorino, arugula) are countered by dizzying Italian breads and sweets (custard-filled bomboloni, pistachio-crusted cannoli). The place's Italian roots are bolstered by their purveyors: grain and flour used in their doughs and breads comes from a third-generation family-owned mill in Marche.