RIBALTA
48 East 12th Street
TEL.+1 212 777-7781
NEAPOLITAN PIZZA
Here we are in Ciro Casella's pizzeria, opened in 2010 on the Upper East Side. The dough is impressive, and the pizzas demonstrate technical mastery in cooking and balancing ingredients for a soft, airy bite. The rounds arrive served on a traditional aluminum plate, try broccoli and sausage, a classic tomato bruschettone to start and an excellent panuozzo with Parma ham, buffalo (of excellent quality) and cherry tomatoes. Net flavors, genuine, in a warm and friendly atmosphere.
SAN MATTEO
1739 2nd Ave
TEL.+1 212-426-6943
NEAPOLITAN PIZZA
At Ribalta Stadium - the very slight football preference here goes to Napoli - they didn't lose heart during the lockdown, making the most of the outdoor space and maintaining high quality standards. During our last visit, we tried again a Margherita Doc perfect in its classic register, ideally stretched and cooked, optimal distribution and dosage of ingredients and perfect final balance in a very pleasant bite. The cuisine is also excellent, from Gragnano spaghetti with piennolo tomatoes to mafaldine with meat sauce. Attentive service and a fine wine list.
SONG'E NAPULE
146 W Houston St
TEL.+1 212-533-1242
NEAPOLITAN PIZZA
In these months of hiatus Ciro Lovine wasted no time and took advantage of the forced closure to redo the oven, the fruit of the Acunto family's experience, and revise various aspects of this small sign where you can eat one of the most authentic and incisive pizzas outside of Italy. The place has already been awarded in 2019 as Pizzeria of the Year in our Top Italian Restaurants guide. On our last visit, the dough was top-notch, we tried the stracciatella and Cantabrian anchovies versions, a Mrs. Margherita and a pasta and potatoes encore. Real flavors, incisive, a great confirmation. The next project? A future opening in Miami.
UNA PIZZA NAPOLETANA
91 1st Ave, Atlantic Highlands
NEAPOLITAN PIZZA
At the time of going to press, Anthony Mangieri's only active restaurant is his new one, opened in early March in Atlantic Highlands, New Jersey, just days before the lockdown. The philosophy is the same as always, nothing is delegated, everything goes through his hands: a lot of rigor and high technical rate. And when the dough finishes, the shutters come down. The dough rises for 24 hours at room temperature, then is reworked and left to rise for another 12 hours. The bite is especially airy, superbly honeycombed and soft. The offer is limited to the classics, we definitely recommend the excellent Marinara. Wine list entrusted to small natural wine producers.
This section of our portals is constantly updated because the information comes from our collaborators and from the various reports that pizza lovers regularly send us during the year.
Today it is very easy to communicate with the network their opinions, that's why, every report before being officially published must be verified by competent people, this is because we as professionals with established reputation built in 27 years thanks to information provided "only on qualitative basis", we have no intention to play "reputation" with anonymity, the real and only problem of the Internet.