Subject:

Naples (Italy)

  • Blogs

    June 10, 2013

    Reader: Neapolitan Pizza Is a Marketing Hoax

    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 >>

  • Blogs

    June 6, 2013

    Ribalta's New Manager and Co-Owner Rosario Procino on Neapolitan Pizza 2.0

    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 >>

  • Blogs

    May 6, 2013

    Happening: Sara Bigelow Breaks Down a Pig at The Meat Hook

    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 >>

  • Blogs

    April 16, 2013

    Dollar Pizza Reconsidered

    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 >>

  • Blogs

    April 8, 2013

    Totonno's Pizzeria Napolitano Bounces Back

    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 >>

  • Blogs

    October 15, 2012

    New York's Pizza Rival

    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 >>

  • Dining

    September 5, 2012
  • Dining

    June 20, 2012

    Pete Zaaz: The Spud's No Dud, Bud

    A Crown Heights pizzeria challenges the traditional pie

  • Blogs

    June 6, 2012

    Recipe: Tagliatelle con Molecche Picatta

    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 >>

  • Blogs

    March 24, 2012

    10 Naples-Style Margherita Pizzas Quiz: The Results

    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 >>

  • Blogs

    March 23, 2012

    This Week's Specials: 10 Best West Village Restaurants, Pizza Challenge

    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 >>

  • Blogs

    March 22, 2012

    Will the True Pizza of Naples Please Stand Up? A Pie Quiz

    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 >>

  • Dining

    February 22, 2012

    Barboncino: Naples Staples

    Crown Heights gets its own fancy Italian pizza parlor

  • Blogs

    February 21, 2012

    3 Best Pizzas at Barboncino, Plus a Spectacular App

    ​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 >>

  • Blogs

    December 6, 2011

    Seven Spots to Eat a Feast of the Seven Fishes

    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 >>

  • Blogs

    November 28, 2011

    Make PizzArte's Pasta alla Genovese, Like Chef Pasquale Cozzolino

    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 >>

  • Dining

    September 28, 2011

    Osteria Cotta Boots Up

    A new osteria gives you a little bit of a lot of Italy

  • Voice Choices

    September 28, 2011
  • Blogs

    August 12, 2011

    Neapolitan Pizza, Demystified

    ​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 >>

  • Blogs

    August 9, 2011

    Kesté to Team up With Naples' Pizzeria Starita to Open Don Antonio in Midtown

    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 >>

  • Film

    June 22, 2011
  • Blogs

    June 22, 2011

    Sietsema Judges Plethora of Pizzas at 900 Degrees; Shockey Spends Big at Bouley's Brushstroke

    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 >>

  • Blogs

    May 23, 2011

    Monte's Will Reopen in Early June

    Timmy Caldwell/Flickr​The 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.

  • Blogs

    February 28, 2011

    On Sara Jenkins' Italy Trip, Expect Unfettered Pasta Consumption

    orsorama/Flickr​Last 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.

  • Blogs

    January 19, 2011

    Lievito's Unique Northern Italian Pizzas

    ​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 >>

  • Dining

    November 17, 2010

    Donatella--Noted Glamour Hound--Coaxes Excellent Pizzas

    Her new Chelsea restaurant also has a stealth Sicilian agenda

  • Blogs

    November 17, 2010

    Robert Sietsema at Donatella

    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 >>

  • Blogs

    October 15, 2010

    Our 10 Best NYC Pizzerias, 2010 Edition

    ​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 >>

  • Blogs

    September 27, 2010

    The Best Thing I Ate Yesterday

    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 >>

  • Blogs

    September 18, 2010

    The Street Food of the 2010 San Gennaro Festival, NYC -- A Visitor's Guide

    ​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 >>

  • Dining

    September 1, 2010

    Fall Guide: Let Burning Lumber Do the Cooking

    Ten NYC restaurants that stoke the oven with wood&emdash;how autumnal!

  • Blogs

    July 12, 2010

    Tiella Brings Italian, Cast-Iron Pans to the Upper East Side

    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.

  • Blogs

    July 9, 2010

    Donatella Arpaia Graduates From Pizza School in Naples

    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 >>

  • Voice Choices

    November 17, 2009
  • Blogs

    March 12, 2009

    There Will Be Blood

    The sanguinaccio at Villabate Bakery "Are you really going to eat that?" asked the young clerk, wrinkling up her beringed nose. "Well, I'm going to try it," I said, "And then I'm going to feed it to my friends." She laughed. I was buying a $5 tub of sanguinaccio, a chocolate pudding usually made ... More >>

  • Blogs

    December 31, 2008

    The Early Word -- Company, or is it Co.?

    King among bread bakers, Jim Lahey was a co-founder of Sullivan Street Bakery, but, apparently, he always longed to make pizza. You can get an excellent slice of pizza at the bakery, but it comes in big rectangular sheets (potato, mushroom, or the fabled pizza bianca), and is served at roo ... More >>

  • Blogs

    December 24, 2008

    Our Man Sietsema Digs Motorino

    This week, Our Man Sietsema is at Motorino, which he praises for being more affordable and less pretentious than other pizza temples. Though inspired by Naples pizza, Motorino's pies are cooked in a wood-burning oven that dominates the room (making the premises especially cozy in cold weather). Stip ... More >>

  • Blogs

    December 8, 2008

    What Wine Goes With Pizza?

    The special artichoke pie at Motorino, shown with a splendid bottle of Gragnano   I was sitting in an internationally famous pizza parlor recently, one in which you're permitted to bring your own wine. Three French-speaking guys sat down next to me, and one reached under his coat and pulled out ... More >>

  • Dining

    December 3, 2008

    Óbiká Mozzarella Bar, Where Buffalo Roam

    Surreal white blobs invade a midtown glass skyscraper

  • Blogs

    May 14, 2008

    Our Man's Sietsema's Una Pizza Napoletana Re-Visit

    We here at the VV (Our Man Sietsema and myself) are trying to keep our dining guide current by re-visiting places that we haven't been to for a while, to see if they merit a change of heart in one way or another. Today, I got this nice note from Our Man Sietsema, who has recently been back to Una Pi ... More >>

  • NYC Life

    January 31, 2006

    In the Mood for Love

    Strangers on a train: She enters the cabin at Naples. I smile and nod, wondering if I should've shaved.

  • Dining

    January 24, 2006

    Humble Pie

    New Yorker discovers the true pizza of Naples

  • Theater

    April 19, 2005

    That's Italian?

    TFANA revives a Neapolitan comedy with living ghosts

  • NYC Life

    February 22, 2005

    The Dip Hits the Fan

    Pizza battle gets ugly

  • Film

    February 15, 2005
  • Dining

    November 9, 2004

    True Pizza

    Pizza niches filled in underserved Billyburg and the E.V.

  • Dining

    November 12, 2002
  • Dining

    November 27, 2001
  • Dining

    November 28, 2000
  • Dining

    December 21, 1999
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