Ribalta, the “institution of higher pizza,”
brings pizza connoisseurs a slice of heaven through their authentic Italian ingredients. Ribalta uses imported Italian-milled flour and 8-year-old yeast generated from an Italian mother dough for each pie. Besides Italian ingredients, Ribalta
utilizes their three ovens to create 25 different pizzas, all cooked in their appropriate oven determined by style. Want to learn the science behind the perfect slice? Sign up for a class at the world renowned pizza school, Scuola Italiana Pizzaioli, which calls Ribalta its home away from home. If all of that won’t satisfy head pizzaiolos Max Bruno and Massimiliano Crocetti desire to bring New York diners a pure and complete Neapolitan pizza experience, flying over a master pizzaiolo directly from Naples for four days might do the trick.
Starting this Wednesday, May 23rd until Saturday May 26th, Guglielmo Vuolo, highly-acclaimed master pizzaiolo and owner of Pizzeria Fratelli Vuolo in Casalnuovo di Napoli, where his family has been making pizza for five generations. Vuolo is also a master instructor at the Associazioni Verace Pizza Napoletana where he teachers others his mastery of the Neapolitan style of pizza making.
During his stay at Ribalta, a special menu featuring Vuolo’s signature pizzas will be offered a la carte or in a special prix fixe menu. The $25 prix fixe menu includes a garlic and fresh tomato bruschetta starter, one of Vuolo’s four pizzas, and tiramisu for dessert. Pizza lovers will be able to pick between the following pizzas:
Bufala with San Marzano tomatoes, bufala mozzarella and fresh basil ($15)
Mariana with San Marzano tomatoes, fresh garlic, and oregano ($9)
Chef’s Special with fresh mozzarella, prosciutto cotto, mushrooms, and a dash of cream ($15)
Melanzane with grilled eggplant, Italian sausage, and provola ($18)