In Italian restaurants in New York it’s quite difficult to find an Italian cuisine that’s more authentic than Ribalta’s. Think Gragnano spaghetti with perfectly sautéed piennolo tomatoes, or paccheri alla genovese. Plus there’s s whole repertoire of Neapolitan-style pizza which has sealed the success of Rosario Procino and Pasquale Cozzolino’s restaurant. In our last visit the Margherita was, as always, excellently stretched and baked, flavours were a tad less insightful. Very interesting wine list and truly high level service.