Philip Guardione, the chef from Sicily who opened the diminutive Piccola Cucina in Soho earlier this year, is getting ready to open an even tinier outpost in Greenwich Village, hopefully this week. Piccola Cucina Focacceria (120 MacDougal Street) will specialize in focaccia, pizza, and croissants. Its signature dish of focaccia col formaggio di Recco, a specialty of the town of Recco just southeast of Genoa, comprises two layers of ultra-thin crust encasing a creamy crescenza cheese center. Sicilian snacks, such as arancini fried rice balls, will also be available. In Sicily, croissants aren’t just for breakfast. Late-night reveler hit bakeries the way New York clubbers flock to food trucks. In proper Sicilian form, the focacceria will stay open until 3 a.m. every night, serving freshly baked croissants until the wee hours.
This article from the Village Voice Archive was posted on October 28, 2009