The love for Italian cuisine in the United States is impressive – and it's mutual. It is impossible to decide who is the best Italian chef of all time, but we certainly know how to taste a good pasta dish and recognize the flavors of our culinary tradition.
On La Cucina Italiana #1 print issue, we gave you four suggestions for four restaurants that impressed us and we’d like to propose them once again in the digital version. As the Covid-19 situation is heavy for everyone worldwide, we are happy to run again the story to give a little support and say thank you to the restaurant industry. Why not through a pasta dish?
* Armani/Ristorante - New York City
Chef Michele Brogioni’s artisanal spaghetti risottati is cooked in its own sauce with baby squid, sea urchin, bottarga, and lemon zest. The Armani Restaurant is perched on the top floor of the fashion house’s Fifth Avenue store.
Chef Sarah Grueneberg’s ragù alla napoletana serves up to four. Rustic and comforting, the fusilli is accompanied by house-made cacciatore sausage and soppressata meatballs, tomato-braised pork shank, and wild oregano. So enticing that guests have even changed their order after seeing it land on another table.
(ph Galdones Photography)
* Sola Pasta Bar - New York City
At Sola Pasta Bar in New York, chef Massimo Sola is known for his wok-prepared pasta, which includes this swoon-worthy squid ink spaghetti with Manila clams, Calabrian red peppers, and aromatic breadcrumbs. Definitely a signature dish to remember.
For this dish of goat-cheese-stuffed pappardelle with chanterelles and sage butter, chef Cathy Whims drew inspiration from Marcella Hazan. She fills, then slices fresh pasta sheets into broad, flat noodles, and finishes it with a seasonal sauce.
*** Check restaurants' websites for dining in, delivery, or pick up opportunities.
Cover photo by Armani/Restaurant via Facebook
[Article originally published on La Cucina Italiana print magazine #2]
