When Chef Roberto Paciullo opened his first restaurant, he wasn't out to reinvent the wheel. He wanted to serve delicious southern Italian fare that would be memorable to his diners and had a couple advantages over some of his competitors. Namely, he grew in Salerno, Italy, his inspiration for the modern Southern Italian cooking that would come to define his menu. That idea, and using only fresh ingredients from the specialty food markets found on Arthur Avenue in the Bronx, would prove to be a winning recipe.

Soon Chef Roberto moved on from his first self-titled eatery to open his second restaurant, Zero Otto Nove. Here he fills the menu with some of his tried and true dishes, focusing on Naples-style pizzas cooked in a wood-burning oven. The ingredients that top the pies still come fresh from Arthur Avenue, and the crust—like all of the restaurant's pastas and pastries—are made from scratch, the technical term for flour, eggs, and the magic chefs are trained in.