A small pie at this restaurant has six slices, and with an extensive list of pizza options, it can be difficult to choose just one. But Campania accommodates indecisive diners by allowing orders that combine varieties.
Prices range depending on the toppings, but a half-Lombarda, half-Margherita pie cost Rachel $19. The Lombarda is topped with red sauce, mozzarella cheese, arugula, prosciutto, shaved parmesan, and truffle oil, while the Margherita features red tomato sauce, both mozzarella and pecorino cheeses, and thin ribbons of basil leaf.
While the Margherita variety was a classic done well with a sauce that was both sweet and acidic, Rachel said the Lombarda pie was more complex. It was salty from the meat and cheeses, refreshing from the raw arugula, and savory from the truffle oil.
Rachel thought the crust on both pies was thin but sturdy enough to stand up to any wet or heavy toppings.