This week kicked off Eataly’s in-house, upscale Italian pizzeria chain, Rossopomodoro’s “Pizza a Quattro Mani” event. Meaning pizza made by four hands in Italian, this event will entail exactly that, a rotating group of guest Neapolitan-style pizzerias cooking alongside pizza maker, Rosario Granieri. Starting at 5 p.m. for the next five Mondays, guest pizzeria’s will use Rossopomodoro’s two, side-by-side wood-fired pizza ovens some of New York City’s best know pizzerias will create their signature pizza’s for Eataly patrons along with Rossopomodoro’s regular menu.

 The event began on Monday February 20^th with Mathieu Palombino of Motorino. Palombino made Motorino’s signature pizzas of Brussel sprouts and smoked pancetta topped with fior di latte, garlic, and pecorino cheese. Montino’s second signature pizza was made with Stracciatella cheese, olive oil, raw basil, and sea salt. All pies will be available to order a la carte with a price range from $9 to $19.

The following list is of the local pizzerias participating in "Pizza a Quattro Mani" now through March 26th.

Februray 27th: Luzzo's

March 3rd: Donatella

March 12th: Numero 28

March 19th: PizzArte

March 26th: Forcella