Food & Drink


2014 Winner: Picco

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.


513 Tremont St., Boston • (617) 927-0066

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