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Eats and Drinks

Best Pizza

Tutti Gusti

3100 Fait Ave., (410) 534-4040

Posted 9/22/2004

Remember how pizza used to taste when you were a kid? The crust was always thin but chewy, not mushy. The cheese was real mozzarella that melted into a smooth consistency rather than the rubbery, gelatinous, thick mess found on most pizzas encountered today. The sauce was applied sparingly, not globbed on, and it had a nice balance of salty and sweet without that heartburn-inducing acidity. It’s rare to come across that kind of pizza anymore, so we were thrilled when we tasted our first Tutti Gusti (Italian for “many tastes”) pie. The right balance of crispy, chewy, salty, sweet, and cheesy—a simple pie that tastes like the pizzas we used to get when sitting at an uncomfortable pizzeria booth with our parents. This Canton place uses real ingredients and bakes on conveyor-belt ovens that help keep the crust crispy and the cheeses evenly melted. We like our Tutti Gusti pies simple: mozzarella and Parmesan with a bit of roasted garlic. But if you want to get all fancy, try one of the house specialties, such as our fave, the quattro stagione, which tops the perfect pie with ham, artichokes, roasted red peppers, olives, mushrooms, and tomatoes.

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Other Awards for Best Pizza:

Joe Squared, 9/17/2008

Zella's, 9/19/2007

Iggies, 9/20/2006

Fortunato Brothers, 9/21/2005

Matthew's Pizza, 9/17/2003

Angelo's Restaurant and Carry Out, 9/18/2002

Bella Roma, 9/19/2001

Donna's four-cheese pizza, 9/13/2000

Gil's Pizza, 9/15/1999

Matthew's Pizza, 9/17/1997

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