For years, chef Giuseppe Pachiullo ran Fiamma in a nondescript Gates plaza serving pizzas and pasta taken directly from his native Naples. Now, he raises the Old Country charm by bringing his certified-authentic approach to the Neighborhood of the Arts. The dry ingredients come directly from southern Italy. The fresh stuff is sourced locally. The oven is fired to 1,000 degrees, making pizza crust bubble up and char in under a minute. Fold the pizza up and eat it like a taco if you don’t want to look like a tourist.