Il Canale’s owner Giuseppe “Joe” Farruggio, a native of Sicily, is sure his ristorante makes the finest Neapolitan pizza in DC and beyond. The inspiration for his pizza comes from Sicily and Naples, Italy. The official governing body that oversees what goes into authentic Neapolitan pizza, the Associazione Verace Pizza Napoletena, has certified that Il Canale uses thoroughly authentic methods. Meeting this standard isn't easy, and it requires Il Canale to use buffalo mozzarella and San Marzano tomatoes, in addition to 00 Italian flour and a traditional baking style. To that end, the kitchen harbors some powerful Italian-made equipment, including an imported wood-burning oven and a dough mixer that Farruggio says is "designed to mimic the handiwork of an Italian grandmother.” It all produces a pie, that, as he says, is “thin, tasty, and juicy, so you should eat it with a knife and fork, or fold it up once or twice.” Washington City Paper, Washington Post, and Washington Life Magazine have all raved about Il Canale's authentic approach. Not everything on the table comes out of that blistering oven. There are other specialties from south Italy, including ricotta-infused gnocchi, pastas, beef and chicken dishes, antipasti platters, soups, cannoli and gelati . Many wines on their extensive list hail from Sicily and other regions of Italy. In nice weather, diners can enjoy eating outside under the awnings or on the roof top patio overlooking the famous C&O Canal.