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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.