I’m hungry just looking at the photos from our recent team outing to Ribalta, a real-deal, authentic Neopolitan pizza restaurant in the heart of Midtown here in the A. Our glorious long lunch was another notch in the team’s book for a little off-duty fun (you may remember our day making biscuits with Callie and taking a few notes on cooking from GP). I had tasted the Ribalta goodness a few times before, so I knew it was just the place to bring the team for a true, one-of-a-kind pizza experience.
And an experience we had. The Ribalta team showed us the definition of warm Italian hospitality, and it was clear that they didn’t intend for us to leave until we were nice, full and happy. They graciously welcomed us with a glass or two of red and white wine, while inviting us to sit back and share a few of their vibrant small plates (think the freshest bruschetta, delectable fried calamari and a wonderful caprese salad). We all agreed the small plates alone were magnificent, but we all also knew we needed to save room for the main act…the pizza! We were, after all, not just there to eat the pizza, but were given aprons and showed behind the counter for a little lesson in pizza making.
In talking to the staff (with our hands covered in flour), we quickly learned what sets Ribalta apart from the rest when it comes to their pizza making. You see, Ribalta considers itself a traditionalist when it comes to dough; the restaurant only uses a mixture of flours that are certified by the Italian flour mill Le 5 Stagioni and natural yeast straight from Italy. The result? Pizza that’s light, easy to digest for all of you that are gluten intolerant, and absolutely divine.
As we learned a few secrets in rolling the dough we stretched, pulled and crafted our own personal pizzas. Before placing them each in the wood fire oven, we added fresh, flavorful toppings: thick-cut bacon, delicate prosciutto, fresh buffalo mozzarella, juicy tomatoes and fresh basil. My mouth is watering just thinking about it! Then into the woodfire they went only needing to cook about 1 minute because of the crazy high heat! The result, quite possibly one of the best pizzas I ever ate.
A big ‘grazie’ to Rosario, Pasquale and the entire Ribalta team for letting us experience the magic that’s in your kitchen. We will, of course, be back soon…and probably on a Sunday when bottles of wine are half-priced. Ha! Truly, MKR
