Owner Rafael's main goal with opening Feluccio is to "not just fill your belly, but to give you quality food."Italian food is not too hard to come by in this city, but finding authentic Italian made by and an actual Italian can be a different beast. To satisfy this specific craving, head to Feluccio in Park Slope. Owner/chef Rafale was born and raised near Salerno and has been cooking the way his mother did for the past 30 years. In his first restaurant in the US, Feluccio (his nickname growing up), Rafael uses purely Italian ingredients in all of his dishes, which include fresh, simple pizzas, homemade pastas and raviolis, and a wall of Italian wines. If you want his personal recommendations, go with the Pasta Puttenesca with olives, anchovies and garlic, and the Feluccio Pizza. After being open only 6 months, they've already established a strong local following, catering to an evening dinner crowd. Fitting, as Rafael's main goal with opening this place is to "not just fill your belly, but to give you quality food."
Penne Alla Puttanesca, $10
Rigatoni Al Ragu, $10
Feluccio Pizza, $16 (for 10" pizza)
Boscaiola Pizza, $13 (for 10" pizza)