Even if you’re 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 Chopped champion in 2011, the same year he became the winner of the Food & Wine People’s Best New Chef award.
Coppa, his South End enoteca in Boston with Beantown’s über-chef Ken Oringer, is one of the city’s pizza darlings, having been named Boston’s best upscale pizza in 2010 by Boston Magazine, which noted that it has some of the most magnificent pizza crust around: "crunchy, chewy, smoky, and soft all at once."
There are six pies, all tough choices. Coppa cites the Salsiccia, with tomato, spicy pork sausage, ricotta, roasted red onion, and fennel pollen, as its most popular, but just as exciting are the 'nduja (with tomato, spicy Calabrian pork sausage, burrata, and oregano) and the bone marrow (white pie with smoked bone marrow, beef tongue, and horseradish).
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015