Julia Antenucci

If there’s anything I know as a Long Islander-turned-Rochesterian, it’s that pizza preferences are highly subjective. What I consider to be a superior slice (thin, tender crust, not too much sauce), is replaced in this region by a far more sauce heavy, doughy crust companion. I’m not complaining, to each their own. But in the grand debate of what the perfect slice really is, there are some markers of excellence that you can’t really ignore – whether you’re from Rochester or you’re from Salerno, Italy.

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