Offering quality Roman-style pinsa in New York City: this is the goal of Tuscan chef Michele Baldacci, who manages to establish, in a not so easy area of Brooklyn, a corner of fine Roman cuisine. His pinsa with anchovies, proofed to perfection, is a true explosion of flavour on the palate, thanks to use of high quality ingredients including an all-Italian extra-virgin olive oil. The pinsa topped with bufala an prosciutto is equally tantalizing. The Roman cuisine offer is furthermore graced by classics such as cacio e pepe and amatriciana and then bufala pinsa, roasted chicken and insalata di cicoria. Attentive service and ambiance. The wine list is interesting, featuring among consolidated labels, some reassuring signs of accurate research.