After my little mishap with Monster Pizza I was in much need of some good pizza. After finding out that Donnatella’s was closed, I ventured deeper into 23rd street to Eataly. Eataly’s masterminds are no other than Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Oscar Farinetti.
After a 15 minute wait (originally told 30-45 minutes but received bar seats) I was well underway to get my beautiful Neapolitan pie that I have been craving all morning. Now let me tell you this…they have a wood-burning brick oven that is designed to have heat travel a great distance inside the oven to perfectly char the pies and have that rich doughy charred flavor.
I have always loved Neapolitan pies because most use San Marzano tomatoes in their sauce to get the it nice and sweet and have that light texture. They also use Buffalo Mozzarella to have that nice creamy cheese melt in your mouth.
Neapolitan pies are all about the sweet. With having sauce made from San Marzano tomatoes, fresh basil and either using Fresh Mozzarella or Buffalo it achieves that flavor. Rossopomodoro has no contest in making the finest pies because everything is imported from Italy. That’s what makes it so great.
Overall this is the perfect spot for a starter in Neapolitan pies. At $15 a pie you cannot go wrong. I highly suggest you go with a small group because like all restaurants it can result in a longer wait for your party.
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