Zest Pizza is a small spot in the Old Town, unpretentious but with real care for what’s on your plate. The dough is left to slow ferment for 48 to 72 hours, with a minimal amount of yeast, giving it a subtle flavor and an airy, slightly elastic texture. They use a blend of 00 and whole grain flour, and the topping combinations are balanced, without unnecessary extras. The menu is short but well thought-out, including a few pasta dishes that don’t feel like an afterthought. It’s a place where you come to eat well and calmly, without loud music or distractions. If you get a table outside, you find a quiet corner in a part of town that rarely offers one.