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This unassuming place fashions rectangular, thinnish, crunchy Roman pies that are fired in an electric oven. The pizzas are the main event, while appetizers and sides are smartly simple-there's a selection of cheeses and charcuterie, or the antipasto Romano: small portions of marinated onions, silken roast peppers, peas with prosciutto, camponata, and bruschetta with Pecorino and artichokes. As for those pizzas, we particularly like the Matriciana, a take on the common Roman pasta dish hailing from the town of the same name. Here, it's a pie slathered with a thick, oniony tomato sauce, bits of crisp bacon, and Pecorino shavings.
You can't pick Di Fara or Motorino every year! The most notable new pizza this year came from Campo de' Fiori, a Roman-style joint in Park Slope. With a thinnish, crusty-crunchy crust, it was a welcome antidote to all that wet, pillowy Neapolitan dough. The rectangular pizzas come by the slice or the pie. One of the best is the 'Matriciana, a take on the common Roman pasta dish. Here, it's a pie slathered with a thick, oniony tomato sauce, bits of crisp bacon, and Pecorino cheese: simple,... More »
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