Framento

Pierluigi Fais's pizza project takes its name from su framentu, the Sardinian sourdough that gives the crust its light, crisp lift. Local toppings — Puglian fiordilatte, mortadella, pistachio — go onto carefully fermented bases in an industrial-chic space of stone arches and wood beams, with a garden and sunset roof terrace. Among the best pizza on the island.