"Little known fact is that the pizzas coming from master pizzaiolo Pasquale Cozzolino at Ribalta are VPN-certified, meaning that the Verace Pizza Napoletana Association — an Italian organization that certifies restaurants — has signed off on Ribalta’s employment of wood-fired ovens and its use of standardized ingredients of Neapolitan origin like 00 flour, San Marzano tomatoes, and buffalo mozzarella. All that said, Ribalta is a given when searching for that iconic, chewy Neapolitan pizza crust around New York." - Patty Diez