About us

A TRUE NEAPOLITAN COOKING EXPERIENCE

a little about us

Rosario and Pasquale have brought Naples into the heart of New York to make you experience a one-of-a-kind taste: to taste the true Neapolitan pizza. Forget all that you have known about pizza so far. At Ribalta the ingredients are all the Neapolitan ones: from the flour used for the dough, to natural yeast, to tomatoes, to Buffalo-milk mozzarella from Campania. For those who were born and raised in Naples, pizza is not just food, it is an experience indeed which has that original, true taste.

People working at Ribalta are extremely traditionalist as far as dough is concerned: Pasquale only use the mixture of flours for pizza certified by the Italian flour mill “Le 5 Stagioni” and the natural yeast coming from Italy, which makes pizza light and easy to digest. Toppings, instead, are very fanciful and delicate in order to cater to the different customers’ tastes. For this reason our menu also boasts – besides the traditional pizzas – unusual combinations; customers can also ask for customized pizzas, even putting together the ingredients of their own pizza.

ROSARIO PROCINO

From Naples, Restaurant Owner (former owner of Keste), Partner and Founder of Ribalta.

PASQUALE COZZOLINO

From Naples, Pizza Maker and Chef (formerly of PizzArte), Partner and Founder of Ribalta.

New York Post

New York Post

La Repubblica

La Repubblica

Il venerdì di Repubblica

Il venerdì di Repubblica

Il Mattino

Il Mattino