Ribalta Menu

Ribalta Restaurant Review:

The love-child of Rosario Procino and Pasquale Cozzolino, both Neapolitan and having logged time at Keste and PizzaArte in New York City, respectively, Ribalta is a good place to get an authentic Neapolitan pie. There are a handful of “rossa” and “bianca” (no sauce) pies on offer. One of the best is the most basic, the margherita: San Marzano tomato sauce, mozzarella and basil atop a nicely baked thick-dough crust. For something extra special (though it can only be ordered for two or more eaters), get a pala pizza, Ribalta’s own creation. It’s twice-baked, which means an extra crispy pizza. For non-pizza lovers, there is a small selection of pastas available, too. The wine list is affordable, especially the decent house wine by the glass.