Even if you’re not food-obsessed and just a casual food TV watcher, you may be familiar with Coppa’s James Beard Award-nominated chef Jamie Bissonnette. The stocky, affable, tattooed chef was a Food Network Chopped champion in 2011, the same year he became Food & Wine’s winner of the People’s Best New Chef award. Coppa, his South End enoteca in Boston, is one of the city’s pizza darlings, having been named Boston’s best upscale pizza in 2010 by Boston Magazine, noting that it has some of the most magnificent pizza crust around, "crunchy, chewy, smoky, and soft all at once." Six pies are featured on the menu, all tough to choose between. Consider La Pizza Aragosta Calabrese, a white pie with lobster, corn-chile relish and Calabrian chile aioli. Or for the more adventurous, the Bone Marrow — a white pizza with smoked bone marrow, beef tongue, and horseradish. But the Salsiccia with tomato pork sausage, ricotta, roasted onion, and fennel pollen is the pie Coppa noted as its most popular. And this year’s panel agreed it ranked among the country’s top 60 pies.