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Thursday, July 30, 2015

Via Della Pace and Bruno: A Tale of Two East Village Pizzerias

The public's appetite for small expensive pizzas cooked in a wood oven along Neapolitan lines seems only to be growing. When these pies first appeared here in 1996 at the Flatiron's La Pizza Fresca, they engendered little response from New Yorkers, who thought their own bigger, lusher, cheaper pies were sufficient.
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