Moreover, the prices are higher than this spare pizza parlor warrants, and a few of the dishes are perennial disappointments. What I like are the pizzas and calzones, with their chewy, slightly grainy dough blistered from the wood-burning oven. I particularly like the ham, basil, mozzarella, diced tomato and portobello, and the Nutella dessert calzone. And the list of antipasti is unique, especially the mustardy salads of cauliflower with salami or jicama and pancetta. Coppi's has added some interesting dishes from Liguria, all of them cooked in the wood-burning oven.
Smoked risotto is the star here, reeking of garlic and stringy with melted cheese.
Skip the bland shrimp, and investigate something more seasonal. And hope for a quiet evening or opt for carryout. Coppi's also has a larger location on Connecticut Avenue in Cleveland Park. Unlike the original, it has two ovens, so it can handle a larger menu that includes fresh pastas and fish entrees.