Profile

For the owners of Peppino’s, Naples cooking is family run and family size. After using their parents’ recipes at their flagship Italian joint, in Bay Ridge, Vinny and Joe Mancino opened a second Peppino’s, in Park Slope. Photos of the Mancinos vacationing in their native Naples share wall space with a flat-screen TV broadcasting sports at both locations, and the staff often gather around the game, chatting in Italian. The authentic famiglia effect extends into huge portions and careful, homey touches, like enormous heros flavored with fresh basil, big platters of pasta with fresh veggies, and sweet cannoli filled to order with cream. The brick oven offers the finest of the menu: Simple rolls made of imported Italian flour rise in the oven’s wood fire to a pleasingly dense, pull-apart consistency, and the brick-oven pizza proves to be a fine neighborhood contender, with addictive, salty sauce and slices of mozzarella spread atop a crisp, gently blackened crust. — Laurel Fantauzzo

Eggplant parmigiana hero, $9.75; margherita pizza, $14; penne rustico, $13.50