i-ItalyNY - 2014-06 - page 39

warm, sauteed calamari served with
seasonal vegetables in a sun-dried to-
mato vinaigrette. The
delizia di mare
is a seafood extravaganza of scal-
lops, lobster, crabmeat, octopus, and
shrimp served with sauteed endive,
shaved fennel, and topped with an
oven-dried tomato vinaigrette.
Yorkville
Il Salumaio
1731 2nd Avenue
%
(646) 852-6876
cuisine
specialty sandwiches
atmosphere
casual
price
$$
The Casella brothers, Fabio and
Ciro, opened this authentic Italian
delicatessen with the idea of mak-
ing only unbelievable sandwiches
and some pasta to order. But the food
was so amazing that they had to turn
their deli into a restaurant. Their
monumental sandwiches include the
tures Baraonda’s own chopped salad
with lettuce, hearts of palm, avocado,
roasted peppers, radish and celery.
CaravaggioRestaurant
23 E 74th Street
%
(212) 288-1004
cuisine
classic
atmosphere
elegant
price
$$$
Owned by the Fratelli Bruno, origi-
nally fromSalerno, Caravaggio serves
elegant, sophisticated Italian cuisine
with a modern twist. The restaurant
is a favorite destination of locals and
tourists alike, especially art-enthu-
siasts who come to see a one-of-a-
kind art collection that even features
works by Henri Matisse. Caravaggio
is only a few steps away from the
Metropolitan Museum of Art and the
Asia Society, so it is the perfect des-
tination for a day dedicated to fine
art. And the salads are artistic too,
like the
insalata tiepida di calamaretti
,
Amalfi, with capicolla, provolone and
sun-dried tomatoes, and the Salerno,
with ham, fried eggplant and smoked
mozzarella. They also serve classic
salads like
insalata di rucola
and
in-
salata di spinaci
, as well as the unique
gem, octopus salad. Served with aru-
gula, the octopus is charred to perfec-
tion and lightly seasoned so as not to
overpower its flavor.
East
Village
Gnocco
337 E 10th Street
%
(212) 677-1913
cuisine
authentic
atmosphere
rustic
price
$$
Gnocco gets its name from an
Emilian dish called
gnocco fritto
, deep
fried dough served with a selection
of typical northern Italian cold cuts.
This cozy, East Village gem featuring
a heated outdoor garden includes sev-
eral traditional dishes from northern
Italy on the menu, including a vari-
ety of salads.
Insalata belga
consists
of endive served with caramelized
grapes, croutons and melted DOP
Gorgonzola cheese dressing.
Insalata
di rughetta emiliana
is an arugula salad
with crunchy pancetta and 25-year
aged balsamic vinegar from Modena.
Arugula is not just good, it is packed
with nutrition: it is a cruciferous veg-
etable known to reduce the risk of
cancer and it is rich with valuable
antioxidants.
ViaDellaPace
48 E 7th Street
%
(212) 253-5803
cuisine
roman
atmosphere
casual
price
$$
Named after one of Rome’s main
drags, just a few steps from Piazza
Navona, Via Della Pace serves au-
thentic Roman foodmadewith family
recipes that have been passed along
from generation to generation. The
restaurant is known for its tasty and
reasonably priced dishes, fun atmo-
sphere and friendly staff. All of their
salads have been named after Roman
streets and squares. Named after the
massive square in front of St. Peter’s
Cathedral, the
Piazza San Pietro
salad
features mixed greens, grilled zuc-
chini, roasted peppers, asparagus &
smoked mozzarella. If you like truf-
fles, try the
Pantheon
. For salmon, go
Upper
EastSide
Baraonda
1439 2nd Avenue
%
(212) 288-8555
cuisine
authentic
atmosphere
fun
price
$$$
Known for transforming into a
dance madhouse on Sunday nights,
Baraonda (the word means chaos) is a
colorful,quietly chic locale that serves
authentic Italian food to international
jetsetters looking for a good time.
There are quite a few salads to choose
from.Amust is
panzanella toscana
,with
tomatoes, cucumbers, black olives,
filone croutons and aged ricotta. Pan-
zanella is a Tuscan salad made with
stale bread and tomatoes popular in
the summer and representative of
cucina povera
.The
classica insalatatritata
di Baraonda
is alsonoteworthy and fea-
Who said Italian cuisine has no vegetarian options? You can find vegetarian dishes just
about anywhere in the boot. And a lot of raw vegetable options too. While it’s true that a
“classical” Italian salad is made, like the country’s flag, of three colors—lettuce (green),
tomatoes (red) and onions (white)—it doesn’t have to be just that. There are thousands
of possible combinations. You could have a different salad every day for years! Here is
a list of Italian restaurants in NYC that specialize in creating delicious salads packed
with the most assorted—but always healthy—ingredients.
DiningOut
Restaurants
+
Pizzerias
+
WineBars
Dining Out Special
The Best Italian Salads inNewYork City
|
June-July 2014
|
i-
Italyny
|
39
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mercatoortofrutticolo
(fruitandvegetablemarket)inNaples. PhotobyLuigi(myfootprintsintheworld.wordpress.com)
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