The slightly more casual downtown outpost specializes in wood-fired pizzas, along with seasonal Italian antipasti, pasta and entrees. Owner Paolo Alavian has come up with a unique oval shape pizza - roughly 11 x 16” - which allows the dough to stay crispy throughout. He also created a new pizza dough recipe that uses a high fiber flour blend resulting in a higher fibre pizza that is easier to digest. Meanwhile, I Sapori del Vallo pastas from Campania, made with durum wheat grown in the pristine National Park of Cilento and Vallo di Diano, are used in many dishes by Chef Paolo Nozzoli. Originally from Florence, Tuscany, Nozzoli has worked at restaurants such as Fiamma, Savore, Ciaobella and Il Corso and also owned Scottadito Osteria in Park Slope, where he cured his own prosciutto, speck and guanciale.
The restaurant features two dining areas, an elevated platform in front that opens onto the street and a cozy rear dining room with a wall of wine. In between the two is a small bar and the wood-fired pizza oven. Outdoor seating for 22 wraps around the corner of Spring and Sullivan streets, ideal for the long summer nights.
Pizza, pasta and Aperitivo
Carciofi alla Romana fried artichokes with bufala ricotta and crispy prosciutto Foccacia dei Parioli mozzarella, fontina, prosciutto, arugula Garganelli pasta with fava beans, speck, mushroom and truffle puree Orecchiette with asparagus, mushrooms, yellow pepper puree, pecorino fresco Black Angus Skirt Steak with red wine reduction