This January marks the 10-year anniversary of the opening of the first Song ’E Napule, popular authentic pizzeria helmed by Naples-born chef Ciro Iovine and his wife Austria, in New York City’s West Village. In a city with no shortage of pizzerias, Song’E Napule has captured the heart of New Yorkers not with bells and whistles, but with simple Italian excellence and authenticity. What started as one man’s dream has grown into four popular locations, a Song E Napule product line, numerous accolades, and an unyielding dedication to authentic Italian pizza.
Song’E Napule’s story begins not in New York’s West Village, but in the birthplace of pizza itself: Naples. Born in historic Naples and raised in the vibrant neighborhood of Fuorigrotta, Ciro Iovine knew he wanted to make pizza since he was a young boy. Following in his brothers’ footsteps at the age of 13, Ciro began a career as a pizza chef that would take him across the globe, from the broader reaches of Europe to South America and, eventually, to New York.
It was in the Big Apple that he met Austria Maldonado, his future wife and the partner who would help him turn the dream of Song’E Napule into a reality. The couple opened their first pizzeria with one goal in mind: to give New Yorkers a taste of the same authentic Neapolitan pizza that Ciro fell in love with. They quickly won the hearts (and stomachs) of New Yorkers with decadent dishes using ingredients imported directly from Campania. With juicy Piennolo tomatoes from Vesuvius, fresh Fiordilatte from Agerola, and savory anchovies from Cetara, every slice carries the passion and tradition of Ciro’s youth.
“When you eat pizza, anything is possible,” says Ciro. “We emerged from a dream to build a place in the US that offers the Neapolitan way of life to bring authenticity to America.”
This is evidenced by the rich, flavorful food that guests have come to expect from Song’E Napule. Every dish is made with care, from the classic Italian antipasti to the array of tomato- and cheese-based pizzas that keep guests coming back. To whet the appetite, guests can share a dish of Burrata with 24 months cured Prosciutto di Parma or Crocche’ Di Patate, a handmade potato croquette filled with smoked buffalo mozzarella and pecorino cheese. Pasta lovers can go bold with Fettuccine Nere Con Gamberi, a squid ink fettuccine with shrimp, datterini tomatoes sauce, and pepper flakes; or choose familiar favorites like Spaghetti Vongole, a briny mix of spaghetti and clams in a savory garlic sauce.
The real gem of Song’E Napule is its bold variety of pizzas, which range from simple flavors that let the ingredients speak for themselves to complex combinations suited for more sophisticated palates. No pizza wields cheese quite like the 4 Formaggi, which deftly combines smoked imported mozzarella from Napoli, gorgonzola, parmigiano reggiano, and shaved caciotta. The Diavola pizza makes spicy imported salame from Napoli the star of the show, balancing its strong flavor with fresh basil and just a drizzle of extra Virgin olive oil. For the truly refined, the Tartufata pizza is a delectable blend of truffle cream, mozzarella, prosciutto di parma, and truffle oil.
With bold offerings and an unwavering commitment to authenticity, Song’E Napule has become a fast success. The initial West Village location quickly expanded to openings in Rutherford, New Jersey and the Upper West Side before coming full circle with a second West Village location. Along the way, Chef Ciro and Song’E Napule racked up praise and accolades including the prestigious Gambero Rosso award and a shout-out from the New York Times.
Ciro himself has gained prominence through appearances on television programs such as Little Big Italy, but those who’ve met him know him as the heart and soul of Song’E Napule. More days than not, Ciro can be found working the floor at one of Song’E Napule’s locations, chatting with customers and working happily alongside the staff he warmly refers to as family. His enthusiasm and generous spirit make a visit to Song’E Napule feel like coming home.
While nothing can quite replicate the experience of dining at Song’E Napule, Chef Ciro has made it possible for guests to recreate some of the restaurants’ authentic dishes in their very own kitchens. Song’E Napule has two product offerings available on supermarketitaly.com: Canned San Marzano Peeled Tomatoes (the same ones used by Chef Ciro in his acclaimed pizzas) and Song’E Napule Organic Extra Virgin Olive Oil, which comes in a beautiful ceramic bottle reminiscent of Napoli art. Whether used to recreate one of Song’E Napule’s classic pizzas or to create one’s own Mediterranean recipe, both products carry the same Neapolitan quality and authenticity.
Chef Ciro put it best by saying, “When you eat pizza, anything is possible.” To learn more about Song’E Napule, browse their menu, and order online, visit songenapule.us.
