Coco Pazzeria (307 Spring Street in Manhattan) opened in 2021 and served, according to its menu, “Buzzetti - Open face ‘mini calzone.’”
 
“The menu offers buzzetti, which are like open mini-calzones made with various cheeses” was printed in the New York (NY) Times on January 26, 2021.
 
Eater—New York explained on March 22, 2021:
   
“There’s one further item on the menu that could use some explaining: the buzzy-sounding buzzetti. The menu calls it an open-face mini calzone, which doesn’t quite convey the concept — wouldn’t an open-face calzone be a pizza? The term appears to be a coinage, since I can find no reference to it in any book about Italian food.”
 
     
Coco Pazzeria—Menu
Buzzetti - Open face “mini calzone”
Bomba $9
Stracchino, Bomba Calabrese & mortadella
Nduja  $9
Ricotta, fiordilatte mozzarella, provolone & ‘Nduja Cotto – Fiordilatte, gorgonzola, Italian ham & roasted walnuts
Trevigiano  $9
Ricotta, fiordilatte mozzarella, radicchio Trevigiano, broccoli rabe & black truffle paste
       
New York (NY) Times   
OFF THE MENU
Debajo, From a Former Ferris Chef, Opens in the Made Hotel
A pizzeria from Pino Luongo, Vietnamese on the Upper West Side, and more restaurant news.
By Florence Fabricant
Jan. 26, 2021
(...)
Coco Pazzeria
Having taken over what was Giorgio DeLuca’s Giorgione restaurant in Hudson Square last fall, Pino Luongo is now turning it into this pizza specialist. (There was previously a wood-fired pizza oven on the premises.) His partners are Ciro Verdi of Da Ciro in Brooklyn, and Alessandro Bandini, the general manager of Coco Pazzo in SoHo. The menu offers buzzetti, which are like open mini-calzones made with various cheeses; panozzi sandwiches with meatballs, sausage, beef or chicken; thin focaccia made with robiola cheese and other toppings; and assorted individual-size pizzas, including the classic margherita, sausage and broccolini with provolone and Fontina, amatriciana-style, and one called pazza (meaning “crazy”) with potato, broccoli, cauliflower, Fontina and black truffle paste. For now, the restaurant offers only pickup and delivery. But, once indoor dining is approved, it will feature a bar for oysters and other seafood with sparkling wines up front, similar to the setup during the reign of Giorgione. In March, an uptown version is planned to open at First Avenue and 59th Street. (Opens Friday)
307 Spring Street (Hudson Street), 646-850-1003, cocopazzeria.com.
 
Twitter
NYTfirstsaid Context
@NYT_said_where
Replying to @NYT_first_said
”…enu offers buzzetti, which are like open mini-calzones made with various cheeses; panozzi sandwiches with meatballs, sausage, beef or chicken; thin focaccia made wi…” occurred in:
Debajo, From a Former Ferris Chef, Opens in the Made Hotel
A pizzeria from Pino Luongo, Vietnamese on the Upper West Side, and more restaurant news.
nytimes.com
5:03 PM · Jan 26, 2021·nyt_said_where
 
Facebook
Coco Pazzeria
January 31, 2021 at 12:11 PM ·
The Bomba 💣 is here to introduce our Buzzetti, open faced mini calzones
Stracchino, Bomba Calabrese, Mortadella…
#calzone #pizza #food #foodporn #instafood #delivery #foodie #italianfood #cena #pizzatime #kebab #pizzalover #foodgasm #pizzaria #pasta #pizzapora #mozarella #foodies #foodlover #justeat #mortadella #calabrese
 
Eater—New York
Cheese-Oozing Focaccia and Bursting Buzzetti Are NYC’s Newest Pizza Hits
New York offers about every type of pizza imaginable, but Coco Pazzeria offers stellar versions we haven’t seen before
by Robert Sietsema Mar 22, 2021, 3:27pm EDT
Despite the current availability of 20 or so distinct types of pizza in the city, a new addition is always welcome. Such an event occurred recently with the opening of Coco Pazzeria on Spring Street just west of Soho. This place serves not only the requisite pizzas and sandwiches, but also intriguing, cheese-filled focaccia and a doughy item called buzzetti, which I’ve never encountered before.
(...)
There’s one further item on the menu that could use some explaining: the buzzy-sounding buzzetti. The menu calls it an open-face mini calzone, which doesn’t quite convey the concept — wouldn’t an open-face calzone be a pizza? The term appears to be a coinage, since I can find no reference to it in any book about Italian food.
 
It consists of pizza dough formed into what looks like a party popper, filled with a choice of four set combinations of ingredients. I picked bomba, which features stracchino, mortadella, and bomba Calabrese, a red-pepper paste that causes the buzzetti to explode with flavor. It’s an utterly agreeable snack, but priced a little steeply at $10 each