The pizzas here are just as good as the pastas and they come topped with more fresh mozzarella than you find on most Neapolitan dishes. The famous wood-burning brick oven gives the final product a special touch, perfecting the classics like the Margherita and originals such as “La Riccardo”, made with butternut squash puree, smoked mozzarella, spicy pancetta, and basil. Bronx’s Zero Otto Nove pizzas are made the Sorrento style, with a puffy but crisp crust and a soft middle.
The meat and fish are brought in from Arthur Avenue. The insalata di mare with eight different types of seafood is a perfect cold starter on a hot day.
If you want a speciality that involves red tomato sauce pastas, you can get the casserole-like pasta al forno, baked rigatoni, meatballs, and sliced eggs smothered with melted cheese or the tenderized veal scaloppini with grilled zucchini ribbons and fontina.