After a year of ups and downs, Union Square pizzeria Ribalta ushered in a new era when two Naples natives, chef Pasquale Cozzolino and co-owner and manager Rosario Procino, came on board last month. According to Procino, the pair is attempting to introduce Neapolitan pizza 2.0 to New York City, a mo ... More >>
Ribalta, a pizzeria located just a couple of blocks off of Union Square, hasn't necessarily been floundering since it opened just over a year ago, but it hasn't exactly been thriving, either. So a month ago, Naples native Rosario Procino--formerly of West Village pizza powerhouse Keste--picked up th ... More >>
Tuesday, May 7 Pig Butchering with The Meat Hook Sara Bigelow at The Meat Hook will give a demonstration on butchering an entire pig, and will discuss some uncommon cuts. Show up at 6:30 p.m. to sample sausages, sip beer from Great Brewers, and watch some serious knife skills. Tickets are $85. 100 F ... More >>
Hey, the pizza here is really good! A thought-provoking piece in the Wall Street Journal yesterday by Sophia Hollander ("Economics, Sliced") bemoaned the decline of the neighborhood pizza slice, especially in Manhattan, and blamed it pretty squarely on the dollar slice joints, also fingering gourm ... More >>
From Totonno's limited roster of toppings, we ordered Italian sausage and garlic. Coney Island's ancient pizza parlor Totonno's reopened recently after a five-month hiatus following Hurricane Sandy, which flooded the premises and did massive damage. Two years ago this month, the venerable pizzeria ... More >>
The Calabresa pie at Pizza Krozz Stand on nearly any thoroughfare in Buenos Aires and you're never far from a pizzeria. Cross a street at random and find yourself dodging scooters delivering hot pies, while delivery boys on foot hoist flat boxes overhead to navigate crowds swarming the streets. On ... More >>
Red sauce diaries
A Crown Heights pizzeria challenges the traditional pie
All throughout June, Chef Kenny Tufo at Casa Nonna is celebrating the Italian region of Campagnia, home of Naples and the Amalfi Coast, with a special four course menu highlighting the dishes and fresh ingredients of the area. He provided us the recipe for tagliatelle con molecche picatta, a fresh ... More >>
Have you ever seen such a colorful pie? Click on image to enlarge. No product better represents this era in the city's restaurants than the pizza. Incessantly glamorized by food journalists, pizzas are cheap to make even when the ingredients are relatively expensive. While we most of us tend to ce ... More >>
The Trianon, of Naples, Italy This past Thursday, Fork in the Road put up a pizza quiz in which we offered photos of 10 margherita pies, all of them claiming to represent, in some way or another, the true pizza of Naples. Two of the pizzas were actually from Naples, and all of the others were from ... More >>
See what we've been up to at Fork in the Road this week: Robert Sietsema updates his 10 best West Village restaurants list for 2012. He also throws out a challenge to distinguish among Naples-style pizzas in New York, San Francisco, and Naples itself. Check out the quiz. Lauren Bloomberg tells ... More >>
The unprepossessing facade of Naples' wonderful Da Michele Every tiny expensive pizza these days wants to be considered the true pie of Naples, and some have the certificates to prove it. Well, I went to Naples a few years back to see what the pizza is really like on its home turf. Really, they ar ... More >>
Crown Heights gets its own fancy Italian pizza parlor
Artichoke and Smoked Pancetta Pizza -- This beauty makes lavish use of whole, oil-soaked artichokes, which are the long-stemmed roses of pizzerias. The smoked Italian bacon adds a high note, and the whole is engulfed in creamy mozzarella. This week Counter Culture jumps in yet another wood ... More >>
Andy Ciordia/FlickrExpect fish, fish, fish, and more fish. Christmas is a-coming, and while the kiddies might be all excited about Santa Claus's visit, the more food-focused will be looking forward to the Feast of the Seven Fishes, one of the most gluttonous culinary traditions of the season. ... More >>
What better way to recover from the caloriefest that was Thanksgiving than with a hearty bowl of pasta? (OK, there are probably plenty of better ways, but why not keep the carboloading going just a little bit longer?) Chef Pasquale Cozzolino of PizzArte shares the recipe for his Pasta alla Genovese. ... More >>
A new osteria gives you a little bit of a lot of Italy
Earlier this week, we heard that Kesté's Roberto Caporuscio is teaming up with Antonio Starita, proprietor of Naples' legendary Pizzeria Starita, to open Don Antonio, a Neapolitan pizzeria in Hell's Kitchen. Its birth is one that will doubtless be breathlessly anticipated by pizza fanat ... More >>
Kesté PizzeriaBuon giorno, midtown.Save for the closure of Motorino's Williamsburg location, it's been a quiet summer on the Neapolitan pizza front. But no longer: this fall, Kesté owner Roberto Caporuscio will partner with Antonio Starita, the owner of Naples' 110-year-old Pizz ... More >>
Restaurants and bars, they come and they go. Here are a few making their debuts and bowing out this week. Bravo Gianni, a go-to Midtown Northern Italian, has closed after nearly 30 years in operation due to the chef and owner, Gianni Garavelli, suffering a stroke. [NY Times] Cosmos Diner, which ha ... More >>
A one-stop pizza place in the West Village tries to give you everything
No, 900 Degrees isn't a new boyband; it's the Greenwich Village offshoot of a San Francisco pizzeria, where the Voice's Robert Sietsema was a bit overwhelmed by the six different categories of pizza, from the fantastic Naples pies to the "rib-sticking, but unremarkable" thick Sicilian pies to the gi ... More >>
Timmy Caldwell/FlickrThe second incarnation of Monte's is nigh: the Italian restaurant, which sat on Carroll Street for 102 years before closing in 2008, is scheduled to re-open in early June.
orsorama/FlickrLast week, we learned that Sara Jenkins will be leading a trip to Italy later this year. She's since provided us with a few more details.
The Wurstel is topped with German sausages that look and taste a lot like hot dogs. WTF? This week, Counter Culture examines Lievito, a new pizzeria in the West Village where the pies reflect Northern Italian flavor preferences. The handsome tiled oven produces a range of pies -- many with ... More >>
Her new Chelsea restaurant also has a stealth Sicilian agenda
This week in the Voice, Robert Sietsema has a lot of love for the pies at Donatella: "Of all the places in town making the laughable assertion that they're re-creating 'the true pie of Naples' (some even have a certificate from Verace Pizza Napoletana to prove it!), Donatella's comes closest." Sam ... More >>
Not on the menu, but always available, Roberta's guanciale-and-egg pie demonstrates some of the place's strange but effective ideas about pizza. New York has always been the world capital of pizza, ever since the pie-as-we-know-it was invented at Lombardi's bakery sometime before 1905. That ... More >>
Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ... Chan ... More >>
Patron saint of Naples, San Gennaro casts his eyes heavenward, in despair over the preponderance of fried food at his festival. San Gennaro (English: Saint Januarius) is the patron saint of Naples, Italy, a Catholic bishop who was martyred in the Diocletianic Persecution of 305. The festival ... More >>
Ten NYC restaurants that stoke the oven with wood&emdash;how autumnal!
Scialatielli is on the menu at Tiella.The Shake Shack isn't the only place to celebrate its official opening today: Up on East 61st Street, Tiella has also opened its doors.
Donatella kneads this.Donatella Arpaia is about a month away from opening her eponymous Chelsea pizzeria. Yesterday, Slice posted some images of the oven curing process, a 15-day stretch during which fires are lit in the oven daily to drive out residual moisture from the pores of a new brick ... More >>
Surreal white blobs invade a midtown glass skyscraper
Strangers on a train: She enters the cabin at Naples. I smile and nod, wondering if I should've shaved.
New Yorker discovers the true pizza of Naples
Bournonville's worlds of realism and romantic fantasy seen in new light
TFANA revives a Neapolitan comedy with living ghosts
Pizza battle gets ugly
Pizza niches filled in underserved Billyburg and the E.V.