With a menu focused on pinsa, an ancient style of Roman pizza, this Brooklyn spot became a welcome addition to the city’s pizza scene right before the start of the pandemic. The fior di latte mozzarella that tops every pie at Bar Camillo is imported from Campania, and they offer a variety of Roman antipasti to start like Carciofi (artichokes with roasted garlic and fresh mint) and Alici Burro (house-marinated anchovies with butter and bread).
Bar Camillo and its super thin, crunchy-crusted pinsa Romana (Roman-style) pizzas focus on an old style of pizza-making in which oval-shaped pies are made from a heartier flour blend (high protein wheat and rice flour) with high hydration (yielding a wetter dough that’s pressed flat with one’s fingers), fermented for at least 48 hours, then fired in an electric Pinsa oven at 600°F for two and a half minutes. Pair that pizza with the house cocktail: a Negroni. Prior to opening, co-owner and chef Michele Baldacci traveled to Rome to study pinsa-making under world champion pinsa-maker, Maurizio Capodicasa.