Jonny Anderson Myles Lundy pulls a Tutta Bella pie out of the wood-burning oven Sunday evening.

The joke around Tutta Bella, a Neapolitan pizzeria in the Columbia City and Landmark District, is "It's all good." The joke is a play off the restaurant's name, which in English means "everything is fine" or "everything is good."

Tutta Bella is owned by SPU senior Amanda Jordan's dad, Joe Fugere, and after one bite of his pizza it's clear that it really is all good.

The restaurant is the 10th in the nation and 114th in the world to receive a Verace Pizza Napoletana (VPN) certification from the Italian government. According to the VPN charter, this certification means that the restaurant must follow certain principles and standards when making its pizza.

The dough or crust of the pizza must be made with raw flour, natural yeast and water. The dough can only be worked with the hands or a mixer approved by VPN's committee, and, after rising, the dough must be shaped only with the hands. Rolling pins or other mechanical devices are not allowed. When cooking, the pizza must rest on the surface of the oven, not on a pan or container. The oven must also be wood burning and in the shape of a bell with a floor made of stone.

The ovens are incredibly hot, which decreases the cooking time. The hearth stone at the bottom of the oven is 750 - 800 degrees, and the ambient air temperature is 900 - 1000 degrees, Fugere said. The pizzas only need to stay in the oven for 90 seconds for them to be fully cooked. Every pizza at Tutta Bella is made fresh when ordered.

Tutta Bella Neapolitan Pizzeria 4918 Rainier Ave. S. Seattle, WA 98118 Located on the corner of Rainer and Hudson (206) 721-3501 www.tuttabellapizza.com

Tutta Bella also had to include the classic Marinara (Napoletana) and Margherita pizzas on their menu to be certified, said Jordan.

The Marinara pizza is topped with tomato, olive oil, oregano and garlic, while the Margherita pizza is topped with tomatoes, olive oil, grated parmesan and buffalo di mozzarella (a type of mozzarella cheese), according to the Charter.

All of the pizzas on the menu are 11 inches in diameter and cut into six slices. This differs from the Italian version, since, in Italy, pizzas are cut only in fours or left whole, said Jordan. Italians eat their pizza by folding the slices in half like sandwiches.

Regardless of whether the pizza is folded or in a slice, the taste remains the same: delicious. The tomato sauce on the Margherita pizza is light and has the tart bite of a good tomato. Tutta Bella uses imported San Marzano tomatoes which were grown in the ashes of Mount Vesuvius, Jordan said.

The Quattro Formaggi pizza is topped with extra virgin olive oil, oregano, slivered garlic, formaggi della casa (the house blend of cheese), gorgonzola, fresh mozzarella and grana padano (a type of cheese). This extra-cheesy pizza has just the right amount of garlic, and smells incredible.

For those that like a more hearty or meaty pizza, the Pancetta e Pomodoro is a great choice. This pizza is made with a golden tomato sauce, which tastes almost like pesto, and it is topped with pancetta (cured, salted pork) herb mushrooms, slivered garlic, and formaggi della casa. The golden tomato sauce is a wonderful step away from the traditional red, and the pancetta compliments it perfectly.

Tutta Bella also has amazing salads. Jordan's favorite salad is the Insalata di Salerno which has fresh mozzarella, crunch-shaved fennel, cherry tomato halves, cucumber, basil and chopped romaine lettuce. The salad is topped with an absolutely amazing Dijon-balsamic vinaigrette. The crisp, clean taste of the cucumbers is perfect with the mozzarella and light, fresh dressing.

Because everything smells and looks so delicious at Tutta Bella, it's hard to resist the urge to order a lot and taste as many different foods as possible. Since no item on the menu is more than 10 dollars, the temptation is even greater. However, the portions are so generous that ordering a lot isn't the best idea.

Jordan suggests that one large salad and one pizza is just the right amount of food for two people.

Ordering wisely will allow room in the stomach for dessert. Tutta Bella features gelato from Bottega Italiana, located in Pike Place Market. This authentic Italian gelato is the perfect end to a great meal. The restaurant, which switches out some flavors for variety, always has the following on hand: chocolate, nutella (chocolate hazelnut), vanilla, lemon and caramel, Jordan's favorite.

Tutta Bella also features house-made Filomena's Tiramisu (espresso-soaked sponge cake), which features marscapone cream (similar to a cross between cream cheese and ricotta cheese), a hint of golden rum and Frangelico (a hazelnut liqueur) -- all topped with shaved chocolate. Although this dessert may seem pricey at $5.95, the portion size and taste is definitely worth the money.

To round out the dining experience, Tutta Bella also provides great service. Those waiting to get a table in the popular restaurant are offered wine, and children are given a small golf ball sized piece of dough to play with. The open kitchen also allows for great entertainment.

Even more entertainment is available on Wednesdays, Saturdays and the first Friday of every month. On occasional Wednesdays and every Saturday there is a live band playing in the front corner of the restaurant. The first Friday of every month is BeatWalk in Columbia City. Certain restaurants and shops feature live musicians that match the ambience of the establishment. A ticket to see the different bands and musicians in all of the restaurants and shops can be purchased for five dollars.

The Columbia City and Landmark district may be a little bit of a drive away from campus, but it's something new and unique for those wanting to get out of Fremont and Queen Anne. The food, service and ambience at Tutta Bella are definitely worth the drive.