Salerno-born chef Giuseppe Paciullo is churning out authentic Neapolitan-style pies from the brick oven at this midtown pizzeria. He's following tradition by sourcing essential ingredients from Italy, including Tipo “00” flour, buffalo mozzarella and San Marzano tomatoes. Beyond classics such as the Margherita, the menu includes calzone and panini; for dessert, there are Il Laboratorio del Gelato's frozen treats.
|Venue name:||Zigolinis Pizza Bar||Contact:|
675A Ninth Ave
|Cross street:||between 46th and 47th Sts|
|Opening hours:||Mon–Wed, Sun noon–11pm; Thu–Sat noon–midnight|
|Transport:||Subway: A, C, E to 42nd St–Port Authority|
|Price:||Average pizza: $14. Disc, MC, V|
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