Like its sister pizzeria, Lucali, Giuseppina’s is long on atmosphere and short on menu: You’ve got pizza, and you’ve got calzones. (Toppings too, if you insist on complicating matters.) The 19-inch pies seem a cross between New York and Neapolitan styles, with a wide, flat cornicione, or lip, that turns brittle as it cools. It’s a fine pie, mostly distinguished by the dusting of grated Parm around the edge and the fresh basil leaves strewn on top. But given our druthers, we’d go for the calzone every time, preferably stuffed with marinated artichoke hearts, and a bowl of peppery marinara sauce on the side.