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. Attentive service and ambiance. The wine list is interesting, featuring among consolidated labels, some reassuring signs of accurate research.