'O Munaciello
'O Munaciello is the Miami outpost of a Florence pizzeria, opened in 2017 in the MiMo District with a Naples-trained pizzaiolo, Carmine Candito, who grew up working in his family's pizza shop in Naples. The dough ferments 48 hours and is baked in a brick oven imported from Naples; the house is known for both classic Neapolitan pies and pizzas made with activated-charcoal dough.
Why it is here
'O Munaciello is the Miami outpost of a Florence pizzeria, opened in 2017 in the MiMo District with a Naples-trained pizzaiolo, Carmine Candito, who grew up working in his family's pizza shop in Naples. The dough ferments 48 hours and is baked in a brick oven imported from Naples; the house is known for both classic Neapolitan pies and pizzas made with activated-charcoal dough.
What to order
Ricotta e salame; Margherita; the black charcoal-dough Vesuvio (mozzarella, cherry tomatoes, black truffles, burrata)