For those craving the fresh ingredients of Naples, but aren’t in the mood for Neapolitan pizza’s ultra-puffy crust, Salerno-style pies might be the ideal way to combine cheese, dough, and tomato sauce. Named after Salerno’s area code, and helmed by celebrated chef Roberto Paciullo, Zero Otto Nove is one of the few restaurants in NYC specializing in the southern Italian city’s unique approach to pizza-making. In this continuation of Food Skills’ deep-dive into NYC’s “real” Little Italy in the Bronx, chef Paciullo explains how his Salernitano pizza has become a surprise hit on the corner of Arthur Avenue and East 186th Street. Cooked extra crisp, and topped with Salerno-specific ingredients, like anchovies and capers, the pizza at Zero Otto Nove is both comfortingly familiar and exhilaratingly unique. Pairing ocean flavors with basil and olives, the restaurant’s signature Marinara pie is a must-try for thin-crust pizza lovers everywhere.
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