At Unregular Pizza, a new way to order Italian-style pies Bottles of wine. Tins of sardine. Baked ziti and batched cocktails. At Unregulated Pizza, a pop-up based out of a Harlem apartment, these common household items could be worth a Roman-style pie. In fact, the only way to try Gabriele Lamonaca’s Roman-style pies, which some New Yorkers say are the best they’ve tasted, is by bartering with him for home goods, according to the New York Post. The website receives five to 10 requests for pizzas each day, according to the Post, though Lamonaca says that his Harlem kitchen only has enough space to produce three or four pies a week. In part that’s because he reportedly never repeats any flavor combinations, while the dough for each pie ferments for 96 hours. Factoring in the cost of the flour and tomatoes that Lamonaca imports from Italy, along with the produce he sources from the city’s greenmarkets, he tells the