Profile

This West Village Italian bakery (with a back garden with room for 30) is the work of Lorenzo Palombo and Simone Bertini, who own three bakeries in Italy. Their recipes hail from one particular establishment in Migliana where Palombo’s mentor Leonardo Santi passed down the secrets of fruit and chocolate-dotted cantucci that are said to be richer, softer, and larger than the dry ones that Italians are accustomed to eating with Vin Santo. The Italian oven will also turn out Sicilian-style pizza, Prato-style Tuscan bread, bruttimabuoni, and schiacciata stuffed with imported cold cuts. — Daniel Maurer