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About Pizzetiéllo
Pizzetiello in the Neapolitan language means: a small, corner, cozy, niche location. We are a Southern Italian inspired and locally focused contemporary bistro & wine bar. We make it our priority to source the finest ingredients within our local food system. With this dedication to the Slow Food Movement, many menu items and options will change routinely.
We offer ~12inch personal and ~14 inch sourdough pizzas. This is an extra thin, light and airy expression of Neapolitan pizza, cooked in under 90 seconds, at over 800f degrees, with a history dating back to the 1500s.
Our exaggerated style of pizza "ruota di carro" was first named by the Neapolitan poet Velardiniello who had described it as being "as large as a wagon's wheel."
This style of stretching the dough to its limits and over the plate it's served on was developed within working class neighborhoods of Napoli, to give the impression of feeding more than the typical individual sized pizza.
We naturally leaven all of our dough with an 19 year old Italian style sourdough starter, that is fed by a blend of ancient organic whole multi grains from NY State and the highest quality of organic Italian sourced non GMO wheat.
We also offer house made Gluten Free pizza made with a separate unique gluten free sourdough starter.
***Sorry, ABSOLUTELY no slices, Neapolitan pizza only!***
Chef-owner Daniel Nizzardini (pictured center) has spent more than half his life, 18 years, in NYC restaurants since the age of 13. Most notable locations of these were Danny Meyer's wood fired Roman pizza & grill restaurant "Marta." As well as leading the opening team for the first NY location of the world renowned Neapolitan institution L'antica Pizzeria da Michele.
During this time he had the privilege of cooking for countless celebrities, athletes, world famous critically acclaimed chefs and political world leaders. After spending close to two decades honing his craft in the greatest culinary city on the planet, he brings these unique experiences as well as unrivaled passion back to the county where he grew up. Being a life long suffer of Crohn's Disease, Chef Dan is a strong believer and living example that food is medicine, and the quality of ingredients we choose to ingest directly influence our quality of life.