“Their pizzas are some of the best in the city, particularly their Romain-style square pizza on weekdays. They have a really solid crust, but what sets them apart is their amazing fresh cheeses.”
H3
8.3/10Italian
AI-generated summary
They make their mozzarella and burrata in house and that's what people point to first. The mortadella and the Roman style square on weekdays get the most love, and a few say the beats the bigger Italian delis nearby. The and the list, especially the amaros, hold up too.
“Their pizzas are some of the best in the city, particularly their Romain-style square pizza on weekdays. They have a really solid crust, but what sets them apart is their amazing fresh cheeses.”
H3
“Eggplant caponata with burrata on sourdough at Pecoraro Latteria.”
H2
“Pecoraro latteria mortadella RIPS”
H2
“Italian: Pecoraro Latteria for cocktails and antipasti”
H2
“Pecoraro latteria in Williamsburg also has amazing mozzerralla”
H2
“Their cheese is so good (as is the rest of the pizza!)”
H2
“Pecoraro's sourdough is so insanely good.”
H2
“Two blocks away at Pecoraro Latteria you can find some slightly higher end homemade pasta as well, though still at a reasonable price point.”
H2
“Pecoraro Latteria has two great lunch salads, a mediterranean salad with fried chickpeas and bell pepper and a caesar with peas and favas.”
H2
“Excellent prosciutto and mortadella & they are a mozzarella manufacturer”
H2
“Underrated spot in East Williamsburg for pasta - Pecoraro Latteria”
H2
“Pasta or the schiacciata at Pecoraro Latteria”
H2