Proudly Serving Rockland's First Neapolitan Pizza
About Pizzetiéllo
Pizzetiéllo means “a niche neighborhood nook” in the Neapolitan language — a cozy corner where good food, friends, and community come together.
We’re a Southern-Italian-inspired, Hudson Valley–rooted contemporary bistro devoted to craftsmanship and seasonality. Guided by the Slow Food movement philosophy, we source the finest local ingredients first, importing only what must come from Italy — and letting the seasons shape our ever-evolving menu.
We specialize in hand crafted fresh pasta and Neapolitan-style pizzas baked in our 800°F brick oven imported from Italy. Each pizza, roughly 13 inches, is made from a 20-year-old organic Italian sourdough starter — producing a crust that’s ultra-light, airy, and beautifully blistered in 90 seconds.
This is our modern expression of the historic ruota di carro (“wagon-wheel”) pizza, first praised by poet Velardiniello after its popularity throughout inner city Naples in the 1500s
We also offer house made Gluten Free pizza made with a separate unique gluten free sourdough starter.
Chef-owner Daniel Nizzardini has spent over two decades in the restaurant industry — including over ten years in New York City’s top kitchens, such as Danny Meyer’s Roman wood fired pizza and grill “Marta” and the opening team for the world-renowned L’Antica Pizzeria da Michele - known as "the temple of pizza".
After cooking for acclaimed chefs, artists, athletes, and world leaders in the culinary capital of the world, he’s brought that passion and experience home to Rockland County — blending the soul of Naples with the spirit of the Hudson Valley.
A lifelong sufferer of Crohn’s Disease, Chef Dan believes deeply that food is medicine — and that real nourishment begins with quality ingredients, prepared with care, intention, passion and love.