Song 'e Napule:
The song of Naples, sung in New York.
A pizza maker at thirteen. A brother at his side. A love story that made a new city feel like home. This is how one Neapolitan tradition found its way to your table.
Ciro was thirteen when he first stepped up to a pizza oven in Naples. In a city where pizza is a way of life, not just a meal, he learned the things that can't be written in a recipe: how the dough tells you when it's ready, how patience makes the difference, how feeding people is a way of saying I care about you.
It was in New York that everything changed. He met Austria, and the city that had once been a stop along the way became home.
From the beginning, they ran it like a family, because it was one. The people who work here are not staff; they are part of la famiglia, and you'll feel it when you sit down. That warmth is why we grew the way we did: to the Upper West Side, to New Jersey, and to wherever a neighborhood is ready for a real Neapolitan welcome.
Ciro's pizza still begins the way it did when he was thirteen: with respect for the dough.
Ciro Iovine
Then he met Austria, and New York became home.
New York was never meant to be the destination.
Then Ciro met Austria.
She saw what he was carrying. Not just the craft, but the idea behind it: that a restaurant should feel like a kitchen table, and that a stranger can become family by the second visit.
New York stopped being a stop along the way. It became the place where the rest of the story would happen.
January 2015: A Small Room in the West Village
Ciro didn't open the doors alone. Giggino & Gennaro were there from the start — the friends Ciro calls his brothers, not because they share blood, but because that's what you call someone who helps you build something from nothing.
What began as one small room became the first note of something bigger.
What "Authentic" Actually Means Here
We don't use the word lightly. Here's what it means in practice:
The dough. Slow-fermented, the way Naples has always done it — because rushing it is the one shortcut that always shows.
The oven. Wood-fired, built to Neapolitan standard, hot enough to blister a crust in under two minutes.
The ingredients. San Marzano tomatoes, Rega Tomatoes, fior di latte, olive oil that tastes like where it came from.
Ciro built the recipe. Our team keeps the standard so it never slips.
Come As a Guest, Leave Like Family
Never Miss a Night at Song’ e Napule!
Everyone who works here — from the kitchen to the floor — is treated the way Ciro and Giggino treated each other from day one: like family, even if they didn't start that way. That's not a slogan. It's the reason regulars become regulars, and why our staff tends to stay for years, not seasons.
Some nights, that feeling gets even louder — live jazz fills the room, glasses stay full, and a Friday starts to feel like a celebration nobody planned.
Naples, Now Close to Home
What started with one kitchen in the West Village is now three restaurants carrying the same song — the same dough, the same fire, the same welcome. We didn't grow to become something different. We grew so more people could feel what that first room felt like.
West Village
132 W Houston St
New York, NY 10012
Upper West Side
464 Amsterdam Ave
New York, NY 10024
Rutherford
106 Park Ave
Rutherford, NJ 07070
Your Table Is Waiting
Pull Up a Chair at Song 'e Napule
West Village, Upper West Side, or Rutherford, NJ — wherever you are, the wine's poured and the oven's hot.