This glass, steel, and wood-framed restaurant leaves little doubt about its intentions: the logo is a pizza peel, and they feature a wood-fired oven. The interior contains exposed wood rafters, communal and intimate seating, and black-and-white photos of the old country. Chef-owner Cathy Whims serves pizza uncut, and potential toppings include spicy sausage, house-made mozzarella, Provolone, tomato, and Mama Lil’s peppers. She also makes charcuterie in-house, crafts soups from local ingredients like wild nettles and leeks, and graces pasta like capellini with Manila clams, kale and almond pesto. Nicholas Suhor’s wine list is unabashedly Italian, though he does allow a few bottles of Oregon’s best.