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New York's obsession with pillowy Neapolitan pies creeps its way uptown with this tiny pizzeria, featuring a wood-burning oven behind a counter fashioned from repurposed wine bottles. In addition to pies and salumi, there's also panuozzi, a specialty in the owners' native Campania: a baked pizza-dough sandwich with fillings like mortadella, buffalo mozzarella and marinated eggplant.