In The Madrones complex, just outside of Boonville, this small pizzeria transports diners to Italy. A couple tables dot the landscaped patio, a few more fill the small dining room. The open kitchen, where most everything is prepared in the wood-burning oven, is manned by seasoned chef Patrick Meany (formerly of Gary Danko) who churns out seasonal pizzas using ingredients from co-owner Matt Barnes’ nearby farm. Sample the mushroom chicharrones, the smoked potato beignets, and most any pizza of the moment. The wine list favors local vineyards. Save room for the decadent dark chocolate pudding topped with chicory and almonds.