Shakshuka is the New Breakfast Pizza you’ll crave at Eataly Downtown

Shakshuka is the New Breakfast Pizza you’ll crave at Eataly Downtown

Sometimes, the best of all worlds just come together and you can only question why it didn’t happen sooner. Case in point: Rossopomodoro at Eataly Downtown (4 World Trade Center) has teamed up with renowned Israeli Chef-owner Einat Admony (BalaboostaTaimBar Bolonat) as part of their ongoing Star Chef Pizza Collaboration Series to unveil—wait for it!—shakshuka pizza.

Egg on a pizza isn’t anything new, but a shakshuka pizza is pretty much genius. The deep baked dish already has most of the components you’d find on a pizza (tomato, cheese, spices) with a Middle Eastern spin: spicy tomato chrime sauce, goat feta cheese, spinach, slightly cooked eggs and a healthy sprinkle of za’atar. To help translate its thickness to a thinner handheld slice, Admony worked with Simone Falco, Owner/Executive Chef of Rossopomodoro in the West Village and President/CEO of Rossopomodoro at Eataly USA.

“We had a few ideas before, but the shakshuka just made sense,” Admony says. “Simone’s dough is the best I’ve ever had, especially if it’s a spicy marinara. This dough is very unique, and I’ve worked with many.  It’s very forgiving and one of the best dough.”

She’s so impressed with the results, Admony plans to add her own riff on a shakshuka pizza to the menu at Balaboosta within the next few weeks. Unlike the version at Eataly, the one at Balaboosta will strike a chord similar to a Chicago deep dish pizza. Can you say meta-pizza?

The collaboration thin slice is only around for a limited time (through the end of November), so get it before it’s gone so you can see how it stacks up against the deep dish version.

Source Edible Manhattan

A Russ & Daughters’ pizza collaboration is coming to Eataly next month

A Russ & Daughters’ pizza collaboration is coming to Eataly next month

Rossopomodoro, the pizza shop inside Flatiron food hall Eataly, is welcoming some big names for its Star Chef Pizza Collaboration Series, kicking off June 1st. 

Guest chefs will rotate monthly through November: The lineup opens with James Beard Award-winning chef Dave Pasternack (Esca), who will churn out a burrata-bottarga pie with lemon zest and black Hawaiian salt; other participating chefs include Dale Talde (TaldeMassoni) Einat Admony (BalaboostaTaim) and Jonathan Wu (Fung Tu). 

The za we're most excited about, however, is the one from John Russ Tupper of Russ & Daughters, the iconic Jewish deli known for its smoked fish and fresh bagels. Details on the pie haven't been unveiled just yet but we're already dreaming of a lox-topped round dolloped with rich cream cheese. This is the stuff of pizza dreams, people. 

Source TimeOut

Chicago Pizza Just Got A Facelift

Chicago Pizza Just Got A Facelift

I’m a foodie and a Chicagoan – luckily those compliment each other well. Chicago is known for their food innovation, the hottest trends, the incredible chefs and of course, our pizza. At any given day our “must-have” pizza joints have a line around the block, yet locals and tourists alike will wait hours to get their mouths around a slice of yummy Chicago pie. And, who can blame them?

Pizza, one of my favorite dishes, was recently removed from my diet due to some unknown food allergies. To my good fortune the amazing team over at Rossopomodoro, the official pizza partner for Eataly Chicago, invited me and my son to try out their four new doughs - one of which is gluten and egg free! Eataly, a newer Chicago staple, is an Italian marketplace featuring a plethora of amazing italian delicacies, cafes, counters, restaurants, and a cooking school. At Eataly you can eat, shop and learn.

Prior to my Eataly visit, I was honored to connect with Simone Falco of Naples, Executive Chef & Owner of Rossopomodoro West Village and President and CEO of Rossopomodoro at Eataly USA, and ask him a few questions.

Simone Falco was born in into into a family of sportsman and entrepreneurs. When Simone grew older he became a rugby player and obtained a PhD from the University of Naples Federico II, one of the oldest Universities in Europe. Since he was very young, Simone has worked in the family company to learn the proper skills needed to run a successful restaurant business, leading into the launch and development of several new restaurant locations in Italy and abroad. Rossopomodoro in New York City’s West Village – an outpost location of the Rossopomodoro’s U.S. operations at Eataly New York (Flatiron & Financial District), Chicago, Boston, and San Paolo – has been carrying on the tradition ever since its opening in 2014.

He designed the restaurant’s menu to embody the brands manifesto and presents dishes that are simple, seasonal, straightforward, healthy and flavorful – and he goes way beyond just pizza & pasta. Simone would describe his personal style as classic Neapolitan.

I started out the interview asking Chef Falco what passions of his led him to pizza.

“Growing up in Naples, pizza was our breakfast every weekend. How could I not be attracted to pizza?”

As someone with food allergies and a passion for health, it’s refreshing to see more and more offerings that cater to a healthful lifestyle without giving up the things we love – like pizza. What’s the secret to maintaining great taste yet being healthy also?

“The secret is high quality ingredients (wild, organic, no chemicals) and good sourcing.”

As you know, Chicago is certainly a pizza town. What excites you most about these four new kinds of dough and how are they different from the others we can find in the city?

Last question, and it’s the obligatory one. You may know that New York and Chicago have an ongoing pizza war. So, which would you say is your favorite between the two signature styles? Chicago or New York?

“My favorite is Neapolitan of course but I have an appreciation for all types. Different pizza has different uses. Sometimes I crave a New York slice and sometimes I crave deep dish. Chicago pizza is more of treat because I live in New York.”

Hearing his story and passion for pizza, I was thrilled met his team and head Chef Simone Lavarone at the Chicago Eataly location. While there he prepared several pizzas showcasing their new doughs.

My favorite was this little slice of heaven with a zucchini cream instead of tomato base. Perfection.

There new doughs now available are:

CLASSICA

  • The Original Pizza Napoletana
  • This classic-style pizza from Napoli made with “Type 00” flour is the most elegant and complex of all. The long leavening time (24-plus hours) paired with the brief cooking time produces a pizza with a thin, elastic center and a charred, airy crust.

RUSTICA

  • Old World Innovation
  • This dough is the precursor to the pizza we know today, originally made from leftover bread dough from bakeries in the suburbs of Napoli. The “Type 1” whole grain flour and slow-rising process yield a slightly sweet and hearty dough.

MODERNA

  • Classic yet Crispy
  • This contemporary take on pizza is typical of the coastal towns near Napoli (think: Amalfi Coast). Made with the same “Type 00” flour as the Classica, this dough proofs longer and cooks longer resulting in a lighter, crispier crust that is soft in the middle and never disappoints.

LEGGERA

  • Light and Gluten-Free
  • This airy, slightly caramelized crust is made from an innovative blend of corn, rice, and gluten-free buckwheat flours, offering all the flavors of the real pizza napoletana with a lighter base! While the dough is gluten-free, our environment is not, meaning trace amounts of gluten may be present — it is not certified for those with celiac disease.

Needless to say, the pizzas looked beautiful and tasted even better than one can imagine. This is truly pizza reinvented!

Source Huffpost

Pizza Is Love: The Secret to Making Divine Pies at Home

Pizza Is Love: The Secret to Making Divine Pies at Home

Here’s a holiday to start marking on your calendars: February 9, National Pizza Day. Turns out it’s pretty easy to celebrate, too: Just eat as much of your favorite pie as desired, in whatever incarnation you wish. Buon appetito!

Those who prefer a more involved approach to this most sacred of holidays, however, can try their hand at making their own pizza at home. To ensure ultimate success, we enlisted Simone Falco, executive chef and owner at New York City’s Rossopomodoro—which is also the official pizza partner of Eataly—to share his expert tips for creating the most delicious pie at home. Read on for those, plus two Rossopomodoro recipes—one of which is gluten-free—below.

The secret to great dough isn’t kneading or throwing . . .
It’s good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”

But don’t let it to get soggy . . .
“It’s important to spread the dough very well and very evenly,” explains Falco. “If possible, cook the dough on a pizza stone—not on a tray.” If you don’t have a pizza stone, Falco suggests using parchment paper atop a baking tray that’s been pre-heated in the oven for an hour.

Speaking of ovens . . .
Restaurants cook pizzas at temperatures upwards of 850 degrees Farenheit, but most home ovens can’t do that. Still, Falco recommends “putting the oven as high up as possible” way before the pie’s ready to go in.

And don’t forget the toppings . . .
“I love burrato, bottarga, and lemon zest—no tomato,” Falco says of his favorite combination. But to really impress friends, the chef suggests something slightly more outrageous: burrata, mozzarella, mushrooms, and fontina with caviar or black truffles.

Chef Simone Falco of Rossopomodoro’s Napoletano Margherita Verace Pizza

Makes 4 pizzas

For dough:
Ingredients
650 g flour
350 g cold water
18 g salt
5 g yeast

Instructions

  1. Dissolve the salt in water for 1 minute, add the yeast.

  2. Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.

  3. Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.

Toppings:
Ingredients
2 14-oz cans of Afeltra San Marzano peeled tomatoes
1 ball mozzarella di bufala
Flour
Salt (to taste)
Olive oil (to taste)
Basil (to taste)

Instructions

  1. Pre-heat the oven to 550 degrees Farenheit (or highest possible).

  2. Drain and slice mozzarella.

  3. Pour tomatoes into bowl, add salt and crush tomatoes with hands.

  4. Place parchment paper on a baking sheet, dust with flour.

  5. Place dough on the paper and flatten it with rolling pin.

  6. Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil.

  7. Cook pizza for 3 minutes or until golden brown.

Chef Simone Falco’s Gluten-Free Pepperoni Pizza

Yields 4 pizzas

For dough:
Ingredients
670 g Caputo Fiore Glut (gluten free flour)
540 g cold water
15 g salt
12 g oil
1 g yeast

Instructions

  1. Knead 670 g of flour and 540 g of cold water together at a slow speed.

  2. Add the yeast and then the salt, increasing the speed after 2 minutes to avoid lumps.

  3. Continue to mix for another 4 minutes, then add the oil and mix until fully absorbed (about 2 minutes).

  4. Store the mixture in a large bowl and let rest for 30 minutes.

  5. Coat hands with oil, then divide dough into four pieces, wrap in foil or place in plastic container to rise for 5 hours at room temperature.

Toppings
Ingredients
2 14oz cans of Afeltra San Marzano peeled tomatoes
1 ball mozzarella di bufala
Flour
Salt (to taste)
Olive oil (to taste)
Basil (to taste)
Thick-cut spicy salami or peperoni

*note that gluten free dough is very soft; be sure to have oil on your hands when spreading to avoid sticking

Instructions

  1. Pre-heat the oven at 550 degrees Farenheit (or highest possible).

  2. Drain and slice mozzarella.

  3. Pour tomatoes into bowl, add salt and crush tomatoes with hands.

  4. Put parchment paper on a baking sheet, dust with flour.

  5. Place dough on the paper and flatten with rolling pin.

  6. Use a spoon to gently spread the tomato sauce on the dough.

  7. Place the mozzarella di bufala slices, thick-cut salami, and basil on top; drizzle with olive oil.

  8. Cook pizza for 3 minutes until it is golden brown.

Buon appetito!

Source Vogue

National Bacon Day: Best Bacon Deals, Dishes In NYC

National Bacon Day: Best Bacon Deals, Dishes In NYC

If you like bacon on your pizza, then head over to Rossopomodoro. Two of Chef Simone Falco’s signature dishes, the Broccoletta Pizza and Rigatoni all’Amatriciana pasta will both be served at a special price of just $10 on National Bacon Day. Bite into this tasty pizza that is topped with fonduta di bufala, brussels sprouts, and guanciale, while their hearty pasta dish comes with tomato sauce, onion, and guanciale. Proceeds from the Rigatoni all’Amatriciana will be donated to the people of Amatrice, Italy to support earthquake relief efforts.

Source CBS New York

The best gluten-free pizza in NYC

The best gluten-free pizza in NYC

At this dreamy West Village spot, chef and owner Simone Falco worked with famed flourmill Antico Molino Caputo to create a proprietary gluten-free flour blend. Made with buckwheat flour and corn, rice and gluten-free wheat starches, the dough is virtually indistinguishable in taste from a traditional variety. The pillowy crust can be topped with creamy mozzarella di bufala, salty guanciale or rich basil pesto.

Source TimeOut New York

Pizza, Manhattan

Pizza, Manhattan

Someone once told me “never trust a Neapolitan”, but let me tell you, he was wrong. Especially when it comes to pizza. The very best in NYC can be found in the West Village at the freestanding Rossopomodoro, the brains behind Eataly’s pizza operation. Overseen by the ever-charming Simone Falco (whose former gig included working on particle acceleration with CERN -yep, that CERN from Dan Brown’s Angels and Demons) he and his team of pizzaioli will not disappoint.

Come for the pizza, but don’t forgo the rest of the menu from chef Miguel Lopez. Offering a surprisingly high number of gluten free and dairy free options, the focus is simply prepared, Neapolitan inspired dishes made with locally sourced and organic ingredients as much as possible. A cool spot in a cool part of town, run by some very cool guys. Go.

Source The Abettor

“Portafoglio” Pizza Lands in New York City (Again)

“Portafoglio” Pizza Lands in New York City (Again)

Not that you needed a food day to celebrate America’s favorite comfort food (is there even really any doubt that pizza wears that crown?), but today is National Pizza With Everything Day, and West Village Neapolitan upstart Rossopomodoro is making it the obligation of New Yorkers with good sense to pay respects. Rosso is slinging free pies out of the back of their kitchen on 118 Greenwich Avenue for two hours on Saturday afternoon between 4 pm and 6 pm. And not any old slices, but “portafoglio” pies, a style that has landed before in Gotham but never quite taken hold. That’s right, New York pizza-style hounds, if you haven’t had the Naples fold yet, here’s your chance.

“The literal meaning of ‘portafoglio’ is ‘wallet,” explained chef-owner Simon Falco. “It is the best you can get for your money. In Italy, pizzas are about the size of our small version and are eaten by one person. In Naples, portafoglio is their ‘fast food’ version of pizza in which an entire Neapolitan pizza folded in a particular way.”

Think Tony Manero in Saturday Night Fever’s eating-a-slice-while-walking sequence but Naples style.

“We make the portafoglio a tad smaller, so you can eat it on the street and it is truly for one person,” Falco said.

The fold? A half-moon then a quarter-moon. According to Falco, it’s usually only made with Margherita pies because the double-fold doesn’t allow much room for toppings. That doesn’t quite jibe with the food holiday, but makes sense from a practical standpoint.

This isn’t the first time eating pizza “al portafoglio” has appeared in New York City. Not long after Kesté first opened on Bleecker Street, there were reports of it being served there (New York Magazine’s “Folding Manifesto” features a great diagram). But for all the new Neapolitan places, the folding method has never really seemed to have taken off. Falco thinks he knows why.

“Whenever portafoglios have popped up in New York City, the restaurants have tried to serve them at a sit-down table. But this pizza is meant to be eaten on the street and not at a seated meal. We will be able to showcase the dish in an authentic way by serving it through the back of our kitchen on the street.”

The restaurant will also be collecting signatures to advocate for the addition of Neapolitan pizza-making to UNESCO’s Intangible Cultural Heritage list. Falco hopes that could lead to more training of chefs in how to make pizza like a true Neapolitan pizzaioli.

Source Best Pizza NYC

Free Pizza in the West Village? You're So There

Free Pizza in the West Village? You're So There

Not that you needed a food day to celebrate America's favorite comfort food (is there even really any doubt that pizza wears that crown?), but today is National Pizza With Everything Day, and West Village Neapolitan upstart Rossopomodoro is making it the obligation of New Yorkers with good sense to pay respects. Rosso is slinging free pies out of the back of their kitchen on 118 Greenwich Avenue for two hours on Saturday afternoon between 4 pm and 6 pm. And not any old slices, but "portafoglio" pies, a style that has landed before in Gotham but never quite taken hold. That's right, New York pizza-style hounds, if you haven't had the Naples fold yet, here's your chance. "The literal meaning of 'portafoglio' is 'wallet," explained chef-owner Simon Falco. "It is the best you can get for your money. In Italy, pizzas are about the size of our small version and are eaten by one person. In Naples, portafoglio is their 'fast food' version of pizza in which an entire Neapolitan pizza folded in a particular way." Think Tony Manero in Saturday Night Fever's eating-a-slice-while-walking sequence but Naples style. "We make the portafoglio a tad smaller, so you can eat it on the street and it is truly for one person," Falco said. The fold? A half-moon then a quarter-moon. According to Falco, it's usually only made with Margherita pies because the double-fold doesn't allow much room for toppings. That doesn't quite jibe with the food holiday, but makes sense from a practical standpoint. This isn't the first time the portafoglio has appeared in New York City. Not long after Kesté first opened on Bleecker Street, there were reports of it being served there. But for all the new Neapolitan places, the folding method has never really seemed to have taken off. Falco thinks he knows why. "Whenever portafoglios have popped up in New York City, the restaurants have tried to serve them at a sit-down table. But this pizza is meant to be eaten on the street and not at a seated meal. We will be able to showcase the dish in an authentic way by serving it through the back of our kitchen on the street." And did I mention it's free?

Source The Daily Meal

 

Best Weekend Food Events

Best Weekend Food Events

Rossopomodoro is celebrating National Pizza Day with a free portafoglio (folded) style slice. The restaurant will offer the deal out of the back of their kitchen from 4 p.m. to 6 p.m.

Source The Village Voice

National Pizza Day

National Pizza Day

At Least There's Free Pizza This Weekend?
If there's a single thing we can feel a scintilla of joy about this weekend, it's free pizza. On Saturday, because it's "National Pizza Day"—this is a daily holiday in NYC, as far as we're concerned—Rossopomodoro in the West Village will be giving away pizza portafoglio, a Neapolitan specialty that's an entire pie folded in quarters. Walk over to their back kitchen between 4 and 6 p.m. to get your pizza.

Source Gothamist