Pizzeria Biga
Italian techniques, ingredients and soul give Pizzeria Biga’s Neapolitan-style pizzas a rustic, yet sophisticated style. Chef-owner Luciano DelSignore offers toppings that include numerous cheeses, meats that range from duck breast prosciutto to clams and house-made sausage, and an unmatched selection of fresh and roasted vegetables. The aromatic pies bake at 900 degrees in Italian wood-burning ovens and emerge, the Old World way, with lightly charred edges. (Southfield, Royal Oak and soon-to-open Ann Arbor.www.pizzeriabiga.com)