About this Business
From Our Editors
The chefs at Campo de Fiori have got the art of making pizza down to a science. Their signature crust—imported from Italy—comes from more than a decade of engineering and studying flour, down to the smallest molecular detail. The result is a thick, doughy foundation for the robust Italian pies that have earned the trattoria nods from The New York Times and The Village Voice. The Roman-style pizzas come topped with artisanal ingredients, including San Marzano tomatoes and mozzarella made from water-buffalo milk. Mixed greens and artichokes give a fresh kick to the veggie-friendly vignarola pizza. Beyond pizzas, the menu offers up grass-fed beef meatballs, and homemade lasagna stacked with porcini and chiodini mushrooms, and savory parmigiano reggiano cheese. The lengthy wine list features more than three dozen domestic wines that provide the perfect accompaniment for an entree or a rendition of Old MacDonald played on wine glasses.