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  1. Photograph: Melissa Sinclair
    Photograph: Melissa Sinclair

    Margherita at A Slice of Naples

  2. Photograph: Melissa Sinclair
    Photograph: Melissa Sinclair

    Funghi at A Slice of Naples

  3. Photograph: Melissa Sinclair
    Photograph: Melissa Sinclair

    Ripiena at A Slice of Naples

  4. Photograph: Melissa Sinclair
    Photograph: Melissa Sinclair

    A Slice of Naples

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.

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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)
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