Here’s a place for when you’re ready to venture outside of the ordinary, but are still craving the traditional flavors of Italy. Fortina’s menu offers a selection of slightly out-of-the-box toppings — like bone marrow with talleggio on the Funghi pie, and the buttery burrata with shaved black truffle on the Luigi Bianco — but Executive Chef Christian Petroni’s humble beginnings lie in the Spicy Meatball pie: a red pizza topped with fontina cheese, pickled cherry peppers, and the fried meatballs his mother used to make for his family’s Sunday suppers in the Bronx. The pizza combines spicy with sweet, an electric comfort for suppertime.136 S Ridge St, Rye Brook; 914.937.0900; 17 Maple Ave, Armonk; 914.273.0900; www.fortinapizza.comPHOTOS BY FORTINA
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