Perched on the corner of Date and India Streets, Napizza in Little Italy has a new concept that is gaining attention. Green-certified and committed to utilizing locally sourced, organic ingredients with no preservatives or chemicals, this is not your typical pizza joint. But that new philosophy is underscored by one of the oldest traditions in pizza-making techniques. Pizza al taglio is the centuries-old art of utilizing special flour, yeast and water and allowing for a slow rise, creating a product with no equal. The large, square-cut pieces are familiar to anyone who’s sampled street food from Italy’s larger cities. Produce is sourced daily from local and organic farmers, whether you enjoy it on a pizza or sample it from the organic salad bar. Read more about Napizza in my new book: San Diego Italian Food: A Culinary History of Little Italy and Beyond.