Sotto le Stelle

The story

Crafted with passion, served with love

A Friendship Turned Restaurant

Sotto le Stelle is the product of a real story: Valerio, a restaurateur from Milan; Gina, from Cisternino, a small village in the heart of Puglia; and Manuel, from Naples. After years of friendship and working together, the three made their dream concrete on Queens Boulevard in Sunnyside — one of New York City's most welcoming and quietly growing neighborhoods. Their stated mission is straightforward: "to bring the real flavours of Italy to you." Gambero Rosso, Italy's most authoritative food guide, recognized that commitment with a 1-slice award in 2025 — a distinction that carries particular weight when it comes to Italian pizza evaluated on its own terms.

The Pizza

The brick oven is the heart of the kitchen, and the pizza list is long enough to reward repeat visits. A classic Margherita with fior di latte anchors the menu, while more personal creations show the team's range. The Crema de Funghi e Tartufo layers porcini mushroom pâté, black truffle, brie, smoked prosciutto and shaved parmigiano. La Romana uses stracchino and potatoes roasted with garlic, rosemary and spicy oil, finished with prosciutto di Parma. The Salsiccia e Friarelli — sausage, broccoli rabe, smoked mozzarella and spicy extra-virgin olive oil — reads like a direct line to Naples. Calzone options run from the traditional Napoletano (ricotta, smoked mozzarella, spicy soppressata) to a dessert version filled with Nutella.

Beyond the Oven

The kitchen doesn't stop at pizza. Pasta is made in-house: orecchiette from Puglia with meat sauce, chitarra alla carbonara, and a Seafood Tiella — spaghetti with shrimp, calamari and mussels sealed under pizza dough and baked in the same brick oven. Antipasti include grilled octopus with chickpea mashed potato and burrata served with Sicilian eggplant caponata. The open patio and gelato round out what is, at its core, a neighborhood Italian restaurant that takes its craft seriously.