Rachael Ray is hooked on Motorino’s Colatura di Alici pizza. The thin, slightly charred crust is topped with cherry tomatoes, flat-leaf parsley, red onion, olives and marinated white anchovies. A little anchovy oil is drizzled over the pizza to give it an extra zing. Another standout is the Soppressata Piccante, which features spicy, coarse-ground salami layered over bright tomato sauce and fior di latte cheese. “Motorino, to me, makes as good a Naples-style pizza as you could really get anywhere in the world,” says Michael Symon, who often keeps it simple with the Marinara option. His other favorite is the Brussels Sprout, which features the namesake vegetable’s fresh leaves, along with smoked Canadian bacon and Pecorino Romano cheese.
Special Dishes: Colatura Di Alici Pizza , Soppressata Piccante, Marinara, Brussels Sprout
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