“They ship it to me from Italy in a giant drum,” explains Matteo Cattaneo, whose Northern Italian family makes Farchioni—one of the world’s best olive oils. That drum is not the usual stuff. It’s the small-batch stuff. The family stuff. And it might be the secret to the indescribably good pies at South Park’s new Buona Forchetta. Or maybe the key is three-time World Pizza Champion Marcello Avitabile, who helped Matteo bring “authentic Neapolitan pizza” to San Diego. That Ferrara pizza oven (the Aston Martin of pie domes) doesn’t hurt. 3001 Beech Street, South Park
Buona Forchetta pizza
