Milan Style

At Farinella located on Lexington Avenue on the Upper East Side, they claim to serve “authentic” Roman pizza. This style of pizza is unique to Farinella in all of New York City. Farinella makes their pizza as a palam, which is a four foot long wood board that the pizzas are put into and taken out of the oven with. On the go or dining with family or friends, one full pizza palam is the equivalent of two and a-half 14 inch round pies.  Enjoyed as a full palam or “a taglio”  which means “by the slice” our pizza may be enjoyed at room temperature as they do in Rome, or straight from the oven, as many New Yorkers love. 

Mexican Style

At El Mitote located on Columbus Avenue between 69th and 70th street, molletes are considered to be griddle toasted open face sandwiches topped with refriend beans and melted cheese. This is a delicious pizza alternative and is considered to be traditional Mexican cuisine. They did not change their food menu to be more like pizza, because there was already a Mexican equivalent just using Mexican ingredients instead of Italian.

Napoleon Style

Located on Spring Street in Lower Manhattan, Lombardi’s Pizza was opened In 1897 by an Italian immigrant who reinvented a Napoleon staple food into one of the worlds most eaten foods. New York City was the birth place of New York style pizza. During the year of 1905, Lombardi’s was licensed by the City of New York, becomingAmerica’s First Pizzeria. Over 100 years and still coveted as one of the Best Pizzeria’s in the United States. Highly regarded and rated as the Best of New York , a City of Pizzeria’s.