First Look at PizzArte, Where Even the Pizzaiolo Is Imported

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Photo: Michael Allin

It might have been their jobs at Neapolitan superluxe clothing company Kiton that initially brought consultant Dario Cipollaro De LEro and attorney Bruno Cilio together, but it was their mutual devotion to their hometowns pizza Napoletana that made them partners at PizzArte, opening next week in midtown. As has become standard practice in certain New York pizza-making circles, the orthodox ingredients, award-winning pizzaiolo, and terroir-invested materials for the wood-burning oven have all been imported from Italy, and the menu ranges from classic pies like margherita and marinara to the house signature, topped with zucchini blossoms, speck, and burrata. The selection of small plates, salads, and pastas that round out the menu is less surprising than the setting itself a two-story gallery dedicated to artists from Naples and the surrounding Campania region.

69 W. 55th St., nr. Sixth Ave.; 212-247-3936