Heather Hoch

"The Tirolese with speck and brie is definitely one-of-a-kind. The smoked prosciutto, otherwise known as speck, gives the pizza a hearty, fatty flavor, while the smooth melted brie mellows out the intensity of the speck. If you want the legit pizza experience, look no further than Pomo."

Michael Uzmann

"With my colleague ordering the pizza I’d have selected I decided to be a bit more progressive and turned to an equally well constructed pie featuring the same base but subsequently topped with Fior di Latte, Brie, and Speck Alto Adige IGP – a unique imported leg ham first salted and air-dried and then smoked, the flavor harkening notes of sweet, savory, and smoky all at once and perfectly balanced to the acid of the tomatoes by the creamy pairing of cheeses."