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At this dreamy West Village spot, chef and owner Simone Falco worked with famed flourmill Antico Molino Caputo to create a proprietary gluten-free flour blend. Made with buckwheat flour and corn, rice and gluten-free wheat starches, the dough is virtually indistinguishable in taste from a traditional variety. The pillowy crust can be topped with creamy mozzarella di bufala, salty guanciale or rich basil pesto.
Venue says: “The real Neapolitan experience. If you are not into eating out order our DIY GNOCCHI SORRENTINA MAKING KIT”