A sunlit table laid with Ribalta pasta dishes seen from above: spaghetti alle vongole in a shallow bowl, a baked tomato pasta scattered with basil and grated cheese, and a glass of white wine.
A guest lifting a forkful from an oval dish of ridged pasta in tomato sauce, finished with basil and grated cheese, beside a glass of white wine on a crisp white tablecloth.
A whole burrata on a scalloped plate, sitting in a pool of bright green basil oil, served alongside taralli and a glass of red wine.

Authentic Neapolitan pizza in Greenwich Village, New York

Step off the streets of Greenwich Village and straight into Naples. Chef Pasquale Cozzolino brings the soul of his native city to New York, centered on a wood-burning oven shipped straight from Italy — the birthplace of every fire-kissed, San Marzano-topped pie that leaves the kitchen.

But Ribalta is more than pizza. It’s modern Italian cuisine rooted in Neapolitan tradition, match days that turn into celebrations, and a table where every guest becomes family. Casual lunch. Sunday dinner. Game day. A night to remember. However you land here, Ribalta serves it up the way Naples always has: loud, warm, and unforgettable.

A deep golden Neapolitan pizza with a puffed, charred cornicione on a marble worktop.
A pizza topped with roasted tomatoes, ribbons of mozzarella and a spiral of basil oil.
Close-up of bubbling mozzarella, blistered tomatoes and basil oil on a pie fresh from the oven.
A sharing board of Italian cured meats, olives, marinated vegetables and dipping oils.

The menu

Award-winning wood-fired Neapolitan pizza by Chef Cozzolino, alongside a menu of handmade pastas, dried durum wheat pasta from Gragnano, and modern Italian classics — Neapolitan tradition reimagined.

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A deep golden Neapolitan pizza with a puffed, charred cornicione on a marble worktop.
A pizza topped with roasted tomatoes, ribbons of mozzarella and a spiral of basil oil.
Close-up of bubbling mozzarella, blistered tomatoes and basil oil on a pie fresh from the oven.
A sharing board of Italian cured meats, olives, marinated vegetables and dipping oils.
A deep golden Neapolitan pizza with a puffed, charred cornicione on a marble worktop.
A pizza topped with roasted tomatoes, ribbons of mozzarella and a spiral of basil oil.

Ribalta Events - Fall 2026

Ribaltiamo

Every Friday night, Ribalta transforms into the ultimate Naples-meets-New York experience — music, food, and vibes that bring the room to life. For inquiries, email .

Napoli Match Days

Catch every Napoli match live at Ribalta. Seating is first come, first served — or reserve your table on OpenTable in advance, with a $35 minimum spend per person.

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Meet Chef Pasquale Cozzolino

Born and raised in Naples, Chef Pasquale Cozzolino has dedicated his career to sharing the traditions of authentic Italian cuisine with New York. Known for his commitment to quality ingredients, artisanal techniques, and genuine hospitality, Chef Cozzolino has become one of the most recognized ambassadors of Neapolitan cuisine in the United States.

His passion for pizza, pasta, and the culture of Southern Italy is reflected in every dish served at Ribalta.

Meet Chef Pasquale

Chef Pasquale Cozzolino in chef’s whites, leaning on a table in the Ribalta dining room.

Press

Ribalta has been featured in leading publications across food, culture and lifestyle. View all press

Hours & Location

48 E 12th St, New York 10003
(212) 777-7781

Sunday - Thursday 12:00 pm - 10:00 pm
Friday - Saturday 12:00 pm - 12:00 am