Sottocasa Is Your Pizza-Serving, Wine-Pouring Home Away From Home

The literal translation of Sottocasa is under home. The Italian turn-of-phrase refers to the cafe located beneath your home, the place where everyone knows your name. And whether you’ve been to Downtown Brooklyn’s Sottocasa one or one hundred times, you’ll leave — belly full of Neapolitan-style pizza, good red wine — knowing you will indeed be back. Again and again. Which is just how Mari Pennacchio — partner of the Atlantic Avenue pizzeria along with Luca Arrigoni — wants it?

WE ARE ON AN UNOFFICIAL QUEST TO FIND THE BEST PIZZA IN BROOKLYN. WHY IS YOURS SO GOOD?
Simple is better. Caputo flour, crushed organic tomatoes and salt. The wood-fired oven is 900 – 960F, it cooks the sauce. The pizza is in and out in ninety seconds.

HOW IS NEAPOLITAN DIFFERENT FROM OTHER PIZZA?
It is light, and stays light in your stomach. And you must eat it right away. With a knife and fork.

WHY DOWNTOWN BROOKLYN?
Seven years ago, there was no quality food in the neighborhood. We wanted to change that, and open a place that felt like home.