The story
In January 2015, pizzaiolo Ciro Iovine turned a lifelong passion into something tangible on West Houston Street, where Greenwich Village meets SoHo. Song' e Napule – the name itself a nod to the Neapolitan soul at its core – is the product of a genuinely personal story. Ciro has been making pizza since he was 13 years old, a craft that carried him across the world before landing him in New York, first as a visitor, then as a resident, and eventually as a restaurateur.
After a few years in the city, Ciro met his wife Austria, and together with his brother Giovanni, the Song' e Napule project took shape. The restaurant describes itself plainly: "the product of so much dedication and, above all, the love of a beautiful family." That warmth is intentional. The team is referred to as family, and the atmosphere at the West Village original is meant to feel like a piece of Italy transplanted to lower Manhattan – the "unmistakable Neapolitan warmth," as they put it, pervading every corner.
The Gambero Rosso guide awarded Song' e Napule its maximum 3-slice rating for 2026, a recognition that places it among the most accomplished Neapolitan pizzerias in the United States. That kind of distinction doesn't come from ambition alone – it reflects years of consistent craft, quality ingredients (the restaurant sells its own extra virgin olive oil), and an uncompromising approach to what Neapolitan pizza should be.
What started as a single address on West Houston Street has since expanded to three locations: the original West Village spot, a second on Amsterdam Avenue on the Upper West Side, and a third across the Hudson in Rutherford, New Jersey – all announced in 2021. The restaurant also offers pizza classes, a detail that speaks to how seriously they take the transmission of their craft. Through every expansion, the guiding phrase remains the same: Passione Napoletana = In Love for Quality.
Recognition
Ambience
Location