The chef displays a Pugliese pie in his new Motorino Williamsburg location.
Wood fired, as always.
The dining room
The Virgin Mary
Watching over the dinning room.
Lights above the bar
A taste of the space's industrial romance.
Mathieu Palombino in the kitchen
Williamsburg, Brooklyn, 2013.
The standard-bearer, forever a classic.
Making the Pugliese
Stracciatella, broccolini, sweet sausage, garlic, chili flakes, pecorino, and EV olive oil.
In the oven
A Pugliese pizza cooks at the new Motorino in Williamsburg.
Ready for the table
A finished Pugliese pie.
This is a Brooklyn-only pizza, resurrected from the menu of the original location.
Picking the produce
Palombino inspects the heirlooms that he will use for a salad.
Heirlooms in hand
As we go into summer, Motorino will be offering an heirloom tomato salad as a nightly special.
Heirloom Tomato Salad
Doused with lashings of olive oil, sprinkled with fresh basil and parsley, a flurry of fresh pepper, and the simple salad is complete.
Popular in Naples, these macaroni cakes stuffed with provolone and prosciutto are battered and deep fried.
Deep-fried macaroni cake with provolone and prosciutto.
The interior of the Fritattine.
Locatelli, pecorino, parmiggiano, fresh ricotta, sweet and spicy sausage, parsley, and a side of marinara.
Fat and calorie free (that is a lie).
Torta al cioccolato
Served with with crema inglese and sea salt.