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Pizzaiolo Luigi Olivella (Numero 28) teams up with Puglian chef Bruno Milone to open a Neapolitan pie shop in Bay Ridge. The pizzas feature house-made mozzarella, prosciutto and Italian sausage, while seafood-focused antipasti include littleneck clams with bread crumbs and chilled jumbo shrimp. White-tiled floors and glass barriers decorate the airy dining room; the bar serves Italian tipples, including Negronis and amaretto sours.