Ribalta — created by Naples-bred Rosario Procino (of Kestè) and Pasquale Cozzolino (Pizzarte) — offers Neapolitan pizza from their wood-burning oven in a very noisy setting. If you go, I’d suggest waiting until springtime, or dressing for the cold inside, as the dining room and the hall to the restrooms is quite draft.
I had read about Ribalta’s “Americana” hot-dog pizza pie, featuring Hebrew National frankfurters and french fries, but I couldn’t bring myself to sample it.
We began with an appetizer portion of their three moist meatballs ($12) in a flavorful ragu. We then ordered what we thought was an appetizer portion of their Spaghetti al Pomodoro, as our waiter’s description enchanted us. The tomatoes for the 
simple sauce, he said, were grown on volcanic soil from Mount Vesuvius. We ordered it – and were surprised that the tiny portion we shared was indeed their $22 entree portion. Ridiculous pricing for a half-plate of spaghetti.
The ribalta pizza bianco ($18) offered a better option. It’s a white pizza topped with mozzarella, Italian sausage and broccoli rabe. I was told that the pizzas are made from a dough leavened with an almost century-old starter the owners brought from Italy. Gluten-free pizzas are available, prepared in their own designated oven, at least according to our server.
That pizza washed down nicely with the nicely priced Nero d’Avola ($9) Branciforti, keeping with my new Sicilian favorite.
– bonnie
Ribalta
East Village
48 E 12th St
New York, NY 10003
(212) 777-7781
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