new york | giro girotonda.

it is take two for music video and filmmaker bob giraldi in the former EU spot. this time around he takes a turn with a pizzeria and trattoria, tonda.

maestro pizzaiolo michele sceral, who giraldi brought direct to the east village from italy, has sauce running through his blood. his fam has worked in the resto biz for generations and one side even boasts 150 years pizza making and friggitoria (the neapolitan art of firing food). at tonda (meaning round in italian), sceral meticulously selects locally sourced ingreds for his fresh, seasonal 12-inch pies. classic margherita is on hand for purists while the more adventurous can opt for selections like shrimp, arugula and parmigiano, or pesto, potato and string bean pies. once formed, sceral places the pies into the rotating wood burning oven, making sure each develops the perfect crisp char. also on board at tonda is dario melanin and luigi comandatore, founders of restos lulu and bread in nolita and tribeca (the former practically brought the panini to NYC). their jobs? to ensure everything runs smoothly from the making of the pizza and focaccia, to the selection and pouring of the countless italian wines on offer behind the bar.

they've really turned on the charm here. tonda. 235 east 4th street. at B. 212.254.2900. now open. www.tondapzza.com

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