"Chef-owner Giuseppe Manco turns out critically lauded Roman-style pies at this East Village place which debuted at the beginning of 2018. He focuses on Rome’s teglia, a.k.a. pan pizza with an airy crust, made from dough that undergoes a lengthy fermentation period — go for the carbonara version. Pastas and pinsas, or thin flatbreads made from the same dough, are also on offer. The snug, simple space with painted brick walls and exposed bulbs houses a handful of tables; there’s also a Midtown East location with more bare-bones decor, better suited for a takeout slice or two." - Alexandra Ilyashov
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