Virgilio's Pizzeria & Wine Bar

USA Today

At Virgilio's Pizzeria Napoletana Littleton, Naples-born owner Virgilio Urbano makes a slice that's pliable you can fold it and eat it on the street. It's cooked in gas ovens, so the crust is light and puffy on the edges. He also uses whole-milk mozzarella. The pizza is fabulous, but it's worth the trip just for the garlic knots bits of pizza dough dipped in...

Westword

If you want a perfectly pleasant conversation to turn contentious, just mention the word "pizza" and watch the dough fly. Or you can just shut your piehole and plop yourself down at Virgilio's, where the New York-style pizzas are generally known to silence even the most severe skeptics. The pizzas — sturdy, slightly raised, requisitely chewy...

5280 Magazine

For the die-hard italian traditionalist: Virgilio's Pizzeria dishes out a real slice of Italy; owner Virgilio Urbano was born near Naples, Italy, and the grow-your-own-tomatoes technique came with his family when they immigrated. The Belmar spot was so successful that he opened a spacious Littleton location this past summer and added a wine list...