Chef Edoardo Mantelli has operated Saraghina for 14 years now, serving as one of the first quality pizza operators in Bed-Stuy. His rustic, white-washed pizzeria focuses on Neapolitan pies whose dough is naturally fermented for 48 hours, then fired for 90 seconds in his wood-fueled 900°F oven. Here, the pizza to try is the classic Margherita, and for those who come in for brunch on Saturday or Sunday, the team will add an egg to any pie.
Opened in 2009 by Italy natives, this pizzeria-trattoria in Bed-Stuy serves thick-rimmed, Neapolitan-style pizza and seasonal specials in a set of rooms assembled from a former garage and storefront. The menu at Saraghina features around a dozen pies including austere classics like the Marinara (tomatoes, anchovies, olives, garlic, oregano, and basil) and at least as many starters, such as pork polpette with tomato sauce and fritto misto, a combination of lightly fried seafood. There are a handful of pastas and mains, while in classic Italian fashion the vegetable sides are tucked away at the bottom of the menu (but shouldn't be overlooked). In addition, Saraghina Bakery next door offers sandwiches and sweet and savory snacks.