Latest news with #ProsciuttodiParma
Forbes
22-05-2025
- General
- Forbes
At Da Giorgio Calabrese Kitchen In New Rochelle, Trust Giorgio To Choose Your Menu Of His Specialties
It is the complaint of those who dine out frequently that so many Italian restaurants in the U.S. serve the same menu. Which doesn't bother me a bit, simply because each cook makes a dish its own way and in Rome most restaurants serve Roman dishes like cacio e pepe, penne all'arrabiata and spaghetti alla carbonara and other Roman dishes. Nonetheless, it is always more enjoyable when you come upon a restaurant that veers from the tried-and-true-and-popular while including the safer old favorites. At Da Giorgio, in the New York suburb of New Rochelle, chef-owner Giorgio Giacinto is doing exactly that. For 20 years he has been pleasing his conservative clientele with familiar dishes while providing 40% of his more adventurous guests with new ideas and recipes from Calabria, whence comes his family (He was born in the Bronx.). He opened Da Giorgio in a small shopping strip, with just 46 seats, all filled most nights Da Gorgio is open. The posted menu doesn't really hint at what Giacinto is capable of, so when I dined there with several friends I let him cook for us. None of the dishes had I found elsewhere, starting with some superb, very fat soft shell crabs fried crisp with slivers of garlic and topped with a jalapeño pepper. Before this, he brought out a clothes line dowel with silky thin slices of Prosciutto di Parma hung above an array of Italian cheeses, including smoked imported burrata, Parmigiano, a cup of black, green and red olives, soppressata and peppers. For an appetizer he makes a very pretty, light and refined Calabrian dish as a mosaic of sliced octopus carpaccio with a tangy dressing and crushed taralli breadsticks for contrasting texture. Perky, peppery chicory and a ginger line dressing adds spark to a salad of very tender seared calamari. Eggplant rollatine is no rarity on Italian-American menus, but Giacinto's keeps the focus on the vegetable, not the sauce. The eggplant is first salted then quickly dipped in flour and egg batter, rolled with a mixture of ricotta cheese, spinach, and Parmesan then baked, not deep-fried, with a judicious amount of tomato sauce. Giacinto knows precisely how important the timing is to pasta, so his rigatoni da Giorgio had the perfect chew. First he flash sears slivers of filet mignon that are removed and replaced by thinly sliced zucchini and the pan de-glazed with cognac, a rich demi glaze and heavy cream. The dish is finished with truffle zest and parmigiano. It's a terrific example of his generous style of cooking. 'Chicken Grandma' is more a tour de force than an exceptional dish. Basically it's a form of chicken parmigiano with the chicken pressed flat to form a ten-inch circular chicken cutlet. This is then pan fried, topped with house-made mozzarella, baked and further topped with the pesto the tomato sauce, all of it then put under the salamander to brown and, finally, served with rigatoni in a vodka sauce. It's pretty but the sum of the dish is less than its pretty parts. Tender octopus dressed with olive oil and lemon Da Giorgio Ingenuity carries over to dessert, with a straciatella gelato with Sicilian Orange olive oil with crumbled amaretto cookie and sea salt. When it comes to very personalized cooking, small is almost always better, and Giacinto's little dining room has all the bustle and good feelings of a true trattoria. But he goes further and farther than many of his colleagues who play it safe with a menu of old favorites. Da Giorgio is a place always full of surprises. Full portions of pasta cost between $19 and $26; main courses $25 to $37. DA GIORGIO CALABRESE KITCHEN 77 Quaker Ridge Road New Rochelle, NY 914-235-2727 Open for dinner Wed.-Sun.
Telegraph
08-04-2025
- Lifestyle
- Telegraph
How to host the best aperitivo gathering
The aperitivo is Italian through and through, usually enjoyed between 6pm and 8pm and with the emphasis on slowing down, unwinding and looking forward to the evening ahead. A range of drinks and delicious snacks open the evening ahead of you, providing a relaxing bridge between the pressures of the day and a time to enjoy great food and drink in good company. The setting and atmosphere are as important as the food and drink, striking the perfect balance between casual and stylish. Hosting an aperitivo with Parmigiano Reggiano as the centrepiece spotlights both Italian culture and the varying flavours and pairings of this traditional cheese. Here's how best to do it: Wooden boards and elegant plates Use wooden boards, slate or marble slabs to present the cheese and serve larger snacks such as focaccia, salad vegetables, charcuterie and bruschetta. Clusters of fruit add variety and decoration, with small bowls for olives, nuts, honey, olive oil and savoury preserves. Plain, elegant plates allow the food to shine and small side plates work well as some people will prefer to nibble while others can go back for heartier seconds. Lighting and scent Candles and strings of fairy lights make for a warm atmosphere as the sun sets, and small vases stuffed with rosemary or mint add a deliciously scented air. They're also highly practical, as sprigs can be torn off and added to some of the food and drink. Classy glassware Use fine stemmed glasses for wine, flutes for anything sparkling and lowball glasses for cocktails. Cushions and throws The final perfect detail to the setting is to ensure comfortable seating, with soft cushions and throws encouraging guests to snuggle in, to linger and enjoy easy conversation. The cheese The finest cheese bites can be made by baking thin slices of Parmigiano Reggiano until they turn golden and crispy, either for eating on their own or with any of the tasty accompaniments. Or try the lovely contrast of cream cheese on thin toast, topped with a slice of Prosciutto di Parma and shavings of Parmigiano Reggiano. Both green and black olives combined with Parmigiano Reggiano and a squeeze of lemon promise an explosion of taste on their own, as well as being equally delicious alongside bread and meat. Drink choices So to the wine, which can bring out the best in the food and your aperitivo. It's tempting to say Parmigiano Reggiano, with the unexpected and unparalleled flavours and aromas that it acquires through the maturation months, goes perfectly with your favourite drink, whatever that might be. However, it can be even more delicious with a wine with enough sparkle or acidity to complement the cheese and also balance its richness. Prosecco, cava and champagne are an intrinsic part of an aperitivo for many, providing the perfect light sparkling contrast to the savoury cheese. If red is preferred, then chianti is always a big hit, offering a fruitier contrast to the cheese. Coming from the same area as Parmigiano Reggiano, Lambrusco was always going to be on the same table, although this lightly sparkling, low-alcohol red wine is a great divider of opinion. Pinot grigio is an excellent palate cleanser between bites of food, fresh with a touch of fruitiness, and sweeter dessert wines such as vin santo can contrast beautifully with the cheeses. A cocktail such as a negroni is perfect for an aperitivo, with the complex flavours of gin, Campari, and vermouth producing an involuntary shudder with its first bitter taste. It's a strangely compelling flavour and provides an interesting contrast to the cheese and snacks. With Parmigiano Reggiano as the centrepiece, everything else falls beautifully into place, heralding an evening of good food, delicious drinks and easy conversation. Enjoyable company and the time to relax in lovely surroundings ensures an aperitivo has an inviting vibe that encourages you to try a nibble of every tasty delight laid out before you. Everything complements the cheese and you can feel all the tension of the day slip away and a relaxing warmth take its place as you enjoy a tradition that never loses its appeal.
Yahoo
03-04-2025
- Business
- Yahoo
Local pizza owner wins big at international pizza competition
WARREN, Ohio (WKBN)- A local pizza shop owner and operator finished at an international competition as one of the best from around the globe, according to a press release. Ben Hoover, the owner of Franky's Pizza and Delicatessen, won fifth place for his Sicilian Style Spicy Pepperoni pizza at the 2025 International Pizza Expo in Las Vegas. The pizza has a house-made Italian chili crunch oil, red sauce, capicola, and pepperoni. Hoover competed from March 24-26, with 260 pizza and sandwich makers from the United States, Italy, Mexico, and Japan. Hoover also had a sandwich finish 13th at the competition. Hoover's Countach sandwich is a breaded chicken cutlet sandwich with house-made basil pesto, Prosciutto di Parma, fresh mozzarella, and roasted red peppers. Franky's Pizza and Delicatessen opened on Scott Street in Warren this past fall. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
