At Dante Pizzeria, chef Nick Strawhecker calls upon his experience at the Italian Culinary Institute for Foreigners to craft a rustic Italian menu featuring wood-fired pizza. Pizza professionals toss dough disks in accordance with Neapolitan culinary tradition, baking the pies in a wood-fired oven that burns at about 800 degrees Fahrenheit, the approximate body temperature of Chewbacca. The salsiccia pizza ($16) ferries grilled sausage, anaheim peppers, and homemade cheeses, and the Parma pizza ($13.50) totes prosciutto, arugula, tomato, and mozzarella. The dinner bell rings at 5 p.m., calling to attention homemade pasta, such as the oxtail and gnocchi with roasted mushrooms ($15) and pappardelle bolognese ($14), which combines pork, beef, and red wine. The wine list stars a distinguished cast of Italian wines, including Northern Italy's 2009 Alois Legeder chardonnay ($9/glass; $36/bottle). For patrons who dine in, an indoor bocce court awaits, tempting eaters to ignore the age-old advice to wait 30 minutes before strategizing.