Quattro's margherita is the standard by which to judge the kitchen. The dough is properly fermented Neapolitan style, hit by the 900-degree oven until the crust is spotted with char and the interior is light and pillowy. The mozzarella di bufala melts into the dough, the San Marzano tomato is bright and slightly sweet, and fresh basil is added after cooking. Multiple reviews describe it as amazing and excellent, with a lovely thin crust and perfect chew.
Tips from diners
Order the margherita first — it showcases the oven and the quality of ingredients without distraction.
The crust has the perfect char and chew — this is real Neapolitan pizza, not Boston's version of it.
Classic Neapolitan combo — a thin, crispy crust supporting prosciutto and peppery arugula that's added after the pizza comes from the oven so it stays fresh and vibrant. Shaved Parmigiano-Reggiano brings sharp, aged notes. The quality of the prosciutto and the timing of when the arugula is added are what make this sing.
Tips from diners
One pizza is a solid meal — Quattro's portions are generous and the quality means you don't need much else.
This is Quattro's creative take on Neapolitan tradition — a white pizza base without tomato sauce, topped with fresh figs that caramelize slightly in the hot oven, peppery arugula added after cooking, and creamy cheese. The sweetness of the figs contrasts with the savory cheese and the slight bitterness of the arugula. The crust still gets that 900-degree treatment, resulting in a spotted, charred exterior.
Tips from diners
This is a solid non-traditional option if you want something with more complexity than margherita but still respecting Neapolitan principles.
Beyond pizza, Quattro roasts whole chickens on the rotisserie in the open kitchen. The bird is seasoned simply with rosemary and olive oil, cooked until the skin is golden and crispy and the meat is tender and juicy. It's served halved with seasonal vegetables and a squeeze of lemon. This is comfort food that takes advantage of the open-fire setup.
Tips from diners
Order a rotisserie chicken to share alongside pizza — the variety of cooking methods and flavors makes for a better meal.
The charbroiler at Quattro handles whole fish beautifully — the branzino is scaled, gutted, and grilled whole until the skin is crispy and the flesh is just cooked through. It's served whole with a squeeze of lemon and fresh herbs. Simple, fresh, and showcasing the quality of the fish itself.
Tips from diners
If you want something other than pizza, the grilled branzino is a beautiful presentation and surprisingly affordable for a whole fish.
Quattro is Frank DePasquale's pizzeria featuring an authentic Marra Forni wood-burning oven from Naples that hits 900 degrees. The kitchen serves Neapolitan-style pizza with imported San Marzano tomatoes and mozzarella di bufala. Beside the oven sits a rotisserie and charbroiler, offering more than just pizza. The doors open onto the cobblestone streets of Hanover, creating a lively street-side dining atmosphere. Pizzaiolo Raffaele oversees the oven work, and reviews consistently praise the authenticity and execution.
Quattro accommodates both walk-ins and reservations. Walk-ins may face a short wait, but the bar area is a comfortable spot to wait and watch the oven work.
The big doors open onto the cobblestone street — request a table by the doors if you want prime people-watching and North End atmosphere.
Quattro stays open until 2am on Friday and Saturday — a rare late-night pizza option in the North End.
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