A Slice of Naples opens on the Bowery
Neapolitan dough-puncher Giulio Adriani (Forcella, Pizza da Solo) focuses on al metro pies for his East Village pizzeria.
Mon Oct 28 2013
Photograph: Melissa Sinclair
Margherita at A Slice of Naples
After acing flash-fried pies at Forcella next door and kosher rounds at Pizza da Solo, specialty-pizza savant Giulio Adriani set his sights on pizza al metro for this ten-seat East Village slice shop. The rolled-thin specialty is built atop rectangular, meter-long crust and slow-cooked in an imported electric oven. The Naples native turns out five varieties, including the Stracchino-cheese-and-prosciutto Ripiena and a Caprese topped with hand-pulled mozzarella, tomatoes and pesto, plus a rotating pie of the day, like a special stuffed with imported ham and mozz. Bottled Italian beers—including Moretti, Peroni and Menabrea—are also on offer in the subway-tiled space. 334B Bowery between Bond and Great Jones Sts (212-466-3300)