This is the crust that aficionados live for. A two-day cold fermentation is the secret behind the dense yet airy dough, which is fired till it’s dotted with dark, bubbly blisters. It’s an optimal vehicle for fully loaded toppings, like the irresistible Alsatian’s sweet-meets-smoky bed of caramelized onions and bacon niblets. Picco also churns its own ice cream, so you can pair your pie with an “adult” ice cream soda, a raspberry Lambic poured over housemade vanilla.
Picco
513 Tremont St., Boston • (617) 927-0066
piccorestaurant.com
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Photo Credit: Sarah Silbiger -
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The northeast corner of the South End keeps sprouting gleaming new towers, like the Troy apartment building that hosts this casual, hip-looking sibling to Cambridge’s...
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Photo Credit: Holly Rike -
Photo Credit: Brigid King
