Taking its name from the Italian word for cuddle, this midpriced pizza joint in Harlem uses a wood-fired oven for its thin-crust Neapolitan pies, which are served alongside dishes like meatballs and panini; the no-frills room has about 50 seats where you can camp out, or you can grab a stool at the wooden bar.
Tomato-red wood-burning oven sourcing both atmosphere and killer Neapolitan pies. Chef’s from Forcella in Naples, cooks classic thin crusts with a deft sear. Smoked mozzarella, prosciutto di Parma, cream of parmigiano make the cut for toppings. Also does Southern Italian faves like slow-cooked homemade meatballs, peppered mussels with wine and lemon. Welcoming exposed brick and high tin...