NYC’s Best and Most Creative Slices

More than 30 New York City restaurants and pizzaiolos came together under the stars last night for Ronzoni’s La Sagra Slices as part of the New York City Wine & Food Festival. Held at Pier 92, the event featured some of the best and most creative versions of the city’s favorite food for a walk around tasting

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Kathryn Sheldon
More than 30 New York City restaurants and pizzaiolos came together under the stars Thursday night for Ronzoni’s La Sagra Slices as part of the New York City Wine & Food Festival. Held at Pier 92, the event featured some of the best and most creative versions of the city’s favorite food for a walk around tasting.
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Kathryn Sheldon
Musician Jon Bon Jovi came out to support dad John Senior’s new line of Bongiovi Brand Pasta Sauces.
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Kathryn Sheldon
Jim Lahey of Co., created a Corn Pie with corn, mozzarella, cherry tomatoes, kale, basil, garlic and aleppo pepper. (230 Ninth Avenue, www.co-pane.com)
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Kathryn Sheldon
Don Antonio by Starita brought “Pizza Urbani”, a Neapolitan pizza topped with crescenza BelGioioso, white truffle cream, speck, fresh black Urbani truffles, assorted mushrooms and basil. (309 W. 50th Street, www.donantoniopizza.com)
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Kathryn Sheldon
Chefs of Emily in Brooklyn toss pizza dough.
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Kathryn Sheldon
One of the most unique pizzas of the night came from Emily. Called “The Emily”, it’s a white pizza topped with pistachios, truffle sottocenere cheese and honey. (919 Fulton Street, Brooklyn, www.pizzalovesemily.com)
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Kathryn Sheldon
Forno Rosso Pizzeria made a “Brigante” with mixed cream basil and pistachio, burrata, cherry tomato, arugula, shaved parmigiano and extra virgin olive oil. (327 Gold Street, Brooklyn)
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Kathryn Sheldon
Isola Trattoria & Crudo Bar did a Sicilian style called “Sonny’s Sicilian”. (9 Crosby Street, www.morganshotelgroup.com)
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Kathryn Sheldon
Nicoletta is known for their Calabrese style with thick cut pepperoni, fennel sausage, red onions, pomodoro, and mozzarella. (160 2nd Avenue, www.nicolettanyc.com)
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Kathryn Sheldon
Pizzetteria Brunetti’s “Tea’s Pizza” pre-oven.
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Kathryn Sheldon
The “Tea’s Pizza” from Pizzetteria Brunetti, with stracciatella, gorgonzola dolce, cherry tomato, prosciutto, arugula and truffle oil. (626 Hudson Street, www.pizzetteriabrunetti.com)
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Kathryn Sheldon
Chefs from Pizzetteria Brunetti & Emily discuss pizza technique.
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Kathryn Sheldon
Rubirosa Ristorante brought their famous Tie-Dye pizza with vodka, tomato, pesto sauces and fresh mozzarella. (235 Mulberry Street, www.rubirosanyc.com)
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Kathryn Sheldon
Chef Pasquale Cozzolino of Neapolitan spot Ribalta shaves white truffles onto one of their pies. (48 E 12th Street, www.ribaltapizzarestaurant.com)
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