Restaurant
Ribalta
Ribalta is run by Neapolitan founders Rosario Procino (previously of Kestè) and chef Pasquale Cozzolino, and in 2014 it was the only pizzeria in the city certified by the AVPN (Associazione Verace Pizza Napoletana). It bakes in a wood-fired oven. A May 2025 fire closed the restaurant temporarily; its own site now shows normal operating hours.
Why it is here
Ribalta is run by Neapolitan founders Rosario Procino (previously of Kestè) and chef Pasquale Cozzolino, and in 2014 it was the only pizzeria in the city certified by the AVPN (Associazione Verace Pizza Napoletana). It bakes in a wood-fired oven. A May 2025 fire closed the restaurant temporarily; its own site now shows normal operating hours.
What we looked at
AVPN (Associazione Verace Pizza Napoletana) certification, reported as the only one in New York City in 2014Wood-fired ovenNeapolitan ingredients: natural yeast, buffalo mozzarella from Campania, Neapolitan flour