Giacomo Baldi, CEO of Molino Grassi USA, has opened a New York City pizzeria called Pecore Nere. Using Parma-produced "Bio Flour," his mantra is "choose your dough." Concretely that means he retards the dough for different periods and gives it a slow cold fermentation. The restaurant is in a fabulous location, and it features a rustic interior enhanced with flour sacks, a great pizza oven, and an open kitchen.  Here are shots of some of what we had.