Sorbillo Set To Open In New York

Opening alert! Anyone that’s been to Naples, Italy knows that it is the reputed home of the world’s best pizza, and internationally celebrated pizzeria, Sorbillo. Most days a line of Sorbillo customers snakes out the door—at times guests wait up to two hours for a table—for this storied establishment’s paper-thin, slightly scorched, and Unesco protected pies.

So, it is only natural that when Gino Sorbillo announced plans to open a satellite pizza lab, Zia Esterina, on downtown Manhattan’s Mulberry Street, the reaction from New Yorker’s was pure elation. In addition to the Mulberry Street location (due to open this June), Sorbillo will debut a second New York pizzeria in the Bowery later this year.

The Sorbillo family descend from a long lineage of pizzaioli or master pizza makers that span over a century. Their fame, and to a certain extent, their talent is a product of the amazing ingredients they have at hand; San Marzano tomatoes that grow on the hillsides of Mount Vesuvius, pizza dough made with the best local water and grain flour; and buffalo mozzarella that can only be found in Italy. To a degree, Sorbillo plans to bring these ingredients to New York and recreate the magic that they churn out daily in Naples.

According to Mr. Sorbillo, his small New York space will offer up to ten pizzas and a range of Neapolitan specialities like pizza fritta (a savory, deep fried pizza dough), a small cocktail bar and small Neapolitan appetizers. Mr. Sorbillo says his dream and hope is to share the best of Neapolitan street cuisine from thousands of miles away.

Keep your eyes peeled, the venue is set to open up very soon on 112 Mulberry Street, New York, New York 10013.

Words by Rocky Casale