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

Taste Your Way Through Truffle Season

Taste Your Way Through Truffle Season

The holidays kick off in just a few weeks, but there’s another delicious season worth celebrating. White truffles are here and restaurants are taking menus to the next level with hearty shavings atop their best dishes. We talked with Simone Falco, chef and owner of New York City’s Rossopomodoro, about the restaurant’s truffle-filled menu inspiration and the best way to pair the earthy morsels.

Why did Rossopomodoro decide to add truffles to its menu?

We wanted to showcase the truffles in an accessible, simple and delicious way.  It is great how someone can come into Rossopomodoro and either enjoy an entire truffle tasting or a single classic Spaghetto alla Chitarra with butter & white truffles.

How long is this truffle-centric menu available?

If it was up to us we would offer white truffles all year long. We will keep them as an offering on the menu for as long as possible. This depends on how long tartufo from Alba will be available. Typically white truffle season is 12 weeks, starting at the end of October. We are hoping we will have them right until after the new year.

Aside from truffles, what was the inspiration for the menu?

Our inspiration for the truffle menu was Napoli. We wanted to pair the truffles with classic dishes from Napoli. These dishes – such as the Uovo ad Occhio di Bue – are typical to what we would eat in southern Italy.  

What are the best types of flavors or foods to pair with truffles?

Definitely Eggs & butter. We showcase this on many of the truffle dishes at Rossopomodoro. One of the most unique truffle dishes we composed is the Zabaione Dolce, which is whipped egg yolk custard topped with white truffles.   

How do you select wines to pair with truffle-filled dishes?

Everyone around the world will tell you to pair Barolo with truffles, which I completely agree with. We have paired the Barolo with the primo piatto course, but with the others we have picked wines that allow the truffles to come out and shine. We spent a lot of time tasting & finding the best wine for each dish – for example the Cabernet Sauvignon with the Bistecca con Uovo and the Moscato D’asti with the Zabaione Dolce

Source Dujour

Grab a Free Pizza Pie From Greenwich St. Eatery For One Day Only

Grab a Free Pizza Pie From Greenwich St. Eatery For One Day Only

Pizza is good but free pizza is better.
To celebrate National Pizza Day on Saturday, Nov. 12, Rossopomodoro at 118 Greenwich St. will hand out small pizzas free of charge to visitors from 4 to 6 p.m., according to the restaurant. Made in the Neapolitan "Portafoglio" style, the personal pizzas will be folded in half like a sandwich filled with tomato sauce and mozzarella.
The Hudson Square Italian restaurant, which its website boasts was founded in Napoli, prides itself on fresh, organic ingredients like mozzarella di bufala and rapini and prosciutto di Parma. 

Source DNA Info

Get free pizza at NYC's Rossopomodoro in the West Village

Get free pizza at NYC's Rossopomodoro in the West Village

Portafoglio pizza gets its name from the Italian word for wallet, but you won't have to open yours to sample some of it Saturday.

Rossopomodoro -- which provides the pizzas at Eataly -- will be giving away the traditional Neapolitan-style on-the-go snack at its standalone Greenwich Village location on Saturday, Nov. 12, in conjunction with one of several yearly incarnations of National Pizza Day.

What sets portafoglio pizza apart from your typical slice? It's a smaller pie that's served whole, but folded in half to a half-moon shape, and then in half again, creating a cone-shaped pocket -- hence the wallet nickname. It's a typical example of street food in Naples, said Simone Falco, Rossopomodoro's chef and owner.

"This is the way you can eat in Naples," he said. "Something that you can just buy on the fly and eat while you are sight-seeing the city."

He rattled off an Italian expression to describe the pizza, which he translated to "first aid for anger" -- the kind of thing you buy when you're trying to keep hungry from turning into hangry.

You start, Falco said, with the crust, and eat into the center of the pizza -- where the sauce and the cheese are awaiting you. 

"The last bites are the best ones," he said.

The pizzas will all be margherita -- "the queen of the pizzas," Falco said -- and will be topped with San Marzano tomatoes and buffalo mozzarella. 

The pizzas will be handed out between 4 p.m. and 6 p.m. Luckily for those who will be waiting in line for the pizza (and perhaps unluckily for the restaurant's accountants) the small pies only take about 90 seconds to cook in a wood-fired oven that can hold 10 pizzas at once, so Falco estimates he can hand out about 10 pizzas every three minutes.

The free food is pegged to a bigger cause: The restaurant will 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 pizzaoli.  

And of course, there's some nostalgia involved on Falco's part. He's hoping to see 100 people or more walking down the street with portafoglio in hand. 

"It will remind me of Naples when I was little," he said.

Source amNewYork

What to Drink at Rossopomodoro in West Village

What to Drink at Rossopomodoro in West Village

The West Village is one of our favorire ‘hoods to grab some drinks, and with all of the options, sometimes its hard to pick a place. Enter Rossopomodoro, which opened in 2014 after being founded originally by three friends in Naples, Italy (they are also behind the Eataly empire), and has great cocktail options along with solid Italian food.

The cocktails include everything from a Spritz that is made from aperitif select and Prosecco to the Rosso Piccante cocktail, with blanco tequila, Calabrian chili triple sec, lime.

The bar is completely separate from a large restaurant area and located at the corner of the charming building. This West Village restaurant serves Neapolitan style with pizza and pastas on the menu. They have gluten-free dishes and dairy-free if that is your thing.

THE DRINKS

“The cocktail menu as a whole at Rossopomodoro offers traditional aperitivi, meant to open the palate.” – General Manager and Partner Achille Confuorto

 

DEEP ROOTS

Ingredients: Gin, amaro Nonino, Cynar

SGROPPINO

Ingredients: Grey Goose vodka, mint, lemon sorbetto

FINOCCHIO

Ingredients: Ford’s gin, fennel, lime

ROSSO SPRITZ

Ingredients: aperitivo select, prosecco

FIX IT AGAIN TONY

Ingredients: bourbon, cynar, cocchi americano, chartreuse

CORNUCOPIA

Ingredients: applejack, del capo, lemon, grenadine

ANNURCA

Ingredients: Tito’s Vodka, rosemary honey, apple, lemon.

ROSSO PICCANTE

Ingredients: blanco tequila, Calabrian chili triple sec, lime

Source Thirsty.

Where to Go for White Truffle Dishes in New York City

Where to Go for White Truffle Dishes in New York City

Owner and executive chef Simone Falco said, “We want New Yorkers to enjoy the truffles in an approachable and flexible way.” The restaurant offers a variety of truffle dishes, from sunny side up eggs with asparagus ($47), gluten-free gnocchi with fontina cheese ($58), Spaghetto alla Chitarra (spaghetti cut like guitar strings, $57), New York strip with fingerling potatoes and mushrooms ($65), and zabaione (whipped egg yolk custard, $40).

Source The Epoch Times – Epoch Taste