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Don Antonio by Starita's fraticelli

Don Antonio by Starita’s Fraticelli


Sharp provolone-and-black-pepper filling gives these stuffed fried dough triangles a kick

Quattro Formaggi pizza

Don Antonio by Starita’s Quattro Formaggi Pizza


Don Antonio by Starita’s Roberto Caporuscio eschews frequently used Gorgonzola in favor of a blend of five, not four, cheeses for this rich, well-balanced pizza

arancini

Don Antonio by Starita’s Arancini


Pizzaiolo Roberto Caporuscio of New York City’s Kesté Pizza & Vino and Don Antonio by Starita shares his recipe for fried rice balls that are crunchy on the outside and creamy on the inside

Montanara Starita

Don Antonio by Starita’s Montanara Starita Pizza


To make this popular Neapolitan street food, the dough is flash-fried, then topped and finished in the oven for a super-satisfying—but not overly rich—snack