Giampietro DiMarchi, a northern Italian immigrant, opened this little Main Street pizzeria in the mid-1990s and, in 2002, handed his recipes to brothers Todd and Ken Nelson. The brothers still run it as a small family operation, cooking from family recipes traced back to Calabria.

The wood-fired oven was imported from Naples, and everything — dough, pizza sauce, dressings — is made on premises. The NY-style pies have been voted Best Pizza in Summit County, and the hearty pasta plates have a following of their own.

The dining room is tiny and perpetually busy, steps from Blue River Plaza in the heart of the historic district. Expect to wait alongside the locals who keep it that way — it's part of the experience.