Ribalta
48 East 12th Street, New York, NY 10003
–
Union Square (250 yd)
Mario U.
Spaces for hire at Ribalta
from $5000
minimum spend / per session
minimum spend / per session
Pizzeria
50
50
Anything could happen at Ribalta. You can learn how to make the true pizza under the direction of the Pizza Chef Cozzolino, you can take part in a themed event or organize a Team Building event for your company. Our delicious pizza is waiting for your enquiries - come and pay us a visit!
Prices and opening hours
Sunday
Closed
Monday
12:00 pm –
9:00 pm
from
$5000–$10000
min. spend
Pizzeria
12:00 pm –
9:00 pm
from
$5000–$10000
min. spend
Tuesday
12:00 pm –
9:00 pm
from
$5000–$10000
min. spend
Pizzeria
12:00 pm –
9:00 pm
from
$5000–$10000
min. spend
Wednesday
12:00 pm –
9:00 pm
from
$5000–$10000
min. spend
Pizzeria
12:00 pm –
9:00 pm
from
$5000–$10000
min. spend
Thursday
12:00 pm –
9:00 pm
from
$5000–$20000
min. spend
Pizzeria
12:00 pm –
9:00 pm
from
$5000–$20000
min. spend
Friday
12:00 pm –
9:00 pm
from
$5000–$20000
min. spend
Pizzeria
12:00 pm –
9:00 pm
from
$5000–$20000
min. spend
Saturday
12:00 pm –
9:00 pm
from
$5000–$20000
min. spend
Pizzeria
12:00 pm –
9:00 pm
from
$5000–$20000
min. spend
Facilities and catering options
Up to 50
standing
Up to 50
seats
In-house catering
Parking available
Alcohol provided
External catering allowed
Accommodation available
Promoted / ticketed events
BYO alcohol
About Ribalta
Rosario and Pasquale have brought Naples into the heart of New York to make you experience a one-of-a-kind taste: to taste the true Neapolitan pizza. Forget all that you have known about pizza so far. At Ribalta the ingredients are all the Neapolitan ones: from the flour used for the dough, to natural yeast, to tomatoes, to Buffalo-milk mozzarella from Campania. For those who were born and raised in Naples, pizza is not just food, it is an experience indeed which has that original, true taste.
People working at Ribalta are extremely traditionalist as far as dough is concerned: Pasquale only use the mixture of flours for pizza certified by the Italian flour mill “Le 5 Stagioni” and the natural yeast coming from Italy, which makes pizza light and easy to digest. Toppings, instead, are very fanciful and delicate in order to cater to the different customers’ tastes. For this reason our menu also boasts – besides the traditional pizzas – unusual combinations; customers can also ask for customized pizzas, even putting together the ingredients of their own pizza.
People working at Ribalta are extremely traditionalist as far as dough is concerned: Pasquale only use the mixture of flours for pizza certified by the Italian flour mill “Le 5 Stagioni” and the natural yeast coming from Italy, which makes pizza light and easy to digest. Toppings, instead, are very fanciful and delicate in order to cater to the different customers’ tastes. For this reason our menu also boasts – besides the traditional pizzas – unusual combinations; customers can also ask for customized pizzas, even putting together the ingredients of their own pizza.
