The space at Forcella on the Bowery between Bond and Great Jones has been cut in half... proprietor Giulio Adriani is now offering up slices at the appropriately named A Slice of Naples next door ...
Time Out previewed A Slice of Naples:
The rolled-thin specialty is built atop rectangular, meter-long crust and slow-cooked in an imported electric oven. The Naples native turns out five varieties, including the Stracchino-cheese-and-prosciutto Ripiena and a Caprese topped with hand-pulled mozzarella, tomatoes and pesto, plus a rotating pie of the day.
Find their menu here.