We are a “hole” in the wall with seating for twenty displaying the fine makings of pizzaiolo Attilio Reale, a Naples native who set up the pizza program at the Setai in South Beach.  Reale went to culinary school in Turin and some describe his crusts as being a bit crispier than the typical Neapolitan pie — “somewhere between Neapolitan and Roman.”  In addition, he’ll be offering daily pastas such as lasagna bolognese, whole-wheat lasagna, and cannelloni — all of them (along with everything else, except for a few cold appetizers) in the brick oven. Buca is open for dinner (Italian beer and wines are served) as well as lunch and brunch.