he New York Times has named Antica Pizzeria da Michele, the renowned Neapolitan pizzeria loved worldwide, the twelfth best pizza place in New York. Founded in Naples in 1870, Pizzeria da Michele embodies a timeless tradition of quality and authenticity, now brought to the U.S. thanks to the vision and passion of Francesco Zimone, a Neapolitan himself.
Zimone, who transformed this Neapolitan institution into a symbol of culinary excellence overseas, has meticulously curated every detail to bring the authentic essence of Neapolitan pizza to New York. “Our mission is to offer pizza that not only satisfies the palate but also tells the story of our tradition,” says Zimone. This approach has shaped a menu that reflects true Neapolitan authenticity, using fresh, local ingredients to make each slice a unique experience.
In Naples, the spiritual home of pizza, pilgrims make their way to Via Cesare Sersale to try the wood-fired (6 euro) pies that made Elizabeth Gilbert swoon in “Eat, Pray, Love.” There, the options are a few variations on tomato and cheese. Da Michele’s New York outpost in the West Village retains the soft crust, pebbled with char bubbles as if it had been kissed by Vesuvius itself, with the soupy droop that makes a Neapolitan pie famous. A wealth of toppings are available, for a New York price. Try the Caserta ($34), where smoked provolone mingles with Italian sausage, raw garlic, Calabrian chile and broccoli rabe, along with fior di latte, pecorino and basil.
Sara Bonisteel – The New York Times
Sara Bonisteel of The New York Times captures this experience, highlighting not only the quality of the ingredients but also the restaurant’s commitment to preserving its Neapolitan roots. The atmosphere evokes traditional Naples, allowing diners to immerse themselves in the gastronomic experience. Zimone and his team focus on every detail, from dough preparation to the use of the wood-fired oven, ensuring that each pizza reflects authentic tradition.
The New York Times’ recognition is an exceptional milestone for Zimone and Italians across New York. This success honors the perseverance and celebration of culinary traditions central to our cultural identity. And meanwhile, pizza—a symbol of Italian culture worldwide—continues to capture hearts and palates, one bite at a time.
