Representative image
Picco has operated in Boston's South End for over two decades, building a reputation around wood-fired Neapolitan and thin-crust pizzas made with cold-ferment sourdough. The kitchen sources locally whenever possible—including flour from Ground Up Grain—and makes all toppings in-house, using hormone and antibiotic-free meats. Beyond pizza, the menu spans housemade pasta, mac and cheese, and seasonal salads. The operation extends to an in-house ice cream program that sources milk from local farms and avoids high fructose corn syrup and artificial additives; their brownie sundae is described on the website as legendary. The drink program pairs this food with a rotating selection of New England craft beers, a curated wine list, and seasonal cocktails made with fresh ingredients. A second location opened recently in Marlborough in a renovated historic bank building.