Posts Tagged With: Trapizzino

Italian Street Food in NYC

Mr. Panzerotto

******* PLEASE DONT POST THIS ON TRIP ADVISOR ūüėČ ***************

You just came back from your first trip to Italy.¬† You are antsy and eager to talk about all the wonderful stuff you did and ate with your colleagues and friends.¬† You are taking more than your usual water cooler breaks in order to bump into as many people as you can.¬† No one does any real work on their first day after vacation anyway.¬† You talk about your trip, like people talk about their babies.¬† You receive pleasure even when you realize they are not listening.¬† Your wife and kids want to eat those rice ball thingies they had on a walking tour in Rome and you now find yourself on a mission again.¬† Here’s a quick guide to help you out

Panzerotto at Mr. Panzerotto (West Village). ¬†This is the Calzone’s younger cousin from Puglia.¬† It‚Äôs a small fried pocket usually filled with cheese, tomato and other ingredients.¬† The dough is light and airy. ¬†While not quite like the one I had in Padua in December, this was surprisingly good and filling for a $5 snack.¬† Blink and you’ll miss it (look up) on Mcdougal.Panzerotto

Suppli at Martina (East VIllage). ¬†The Roman answer to Arancini. ¬†Rice ‚Äúballs‚ÄĚ but closer to small fat mozzarella sticks.¬† They are filled with rice, cheese and tomato, then dipped in egg and bread crumbs and fried. ¬†You go to Martina for the Roman pizzas but you can also have all sorts of interesting snacks like the great meatballs, beans and these Suppli.¬† This is possibly the most satisfying snack of the bunch

Martina Suppli

Piada at Non Solo Piada (Hell‚Äôs Kitchen) – This is a flatbread folded like a taco.¬† Dough is usually made with lard (rendered pig fat) or olive oil. A specialty of Emilia Romagna coastal area (Rimini, Ravenna…¬† Owner from Rimini). ¬†Eataly Downtown made them when they opened but it‚Äôs now a Ravioli stand.¬† This place is getting very popular and I recommend people try it but I wish they‚Äôd find a way to make the dough a little crispier and more fresh tasting.
Non Solo Piada
Trapizzino at Trapizzino (Nolita) РA relatively new Roman invention, a triangle pizza pita pocket stuffed with various combinations and ragus like oxtail and chicken.  It made a brief cameo appearance at Madison Square Eats 7 years ago from something appropriately called Broken English.  They also sell Suppli and Italian Sodas like Chinotto (*like*).  Spacious and inviting space in the increasingly touristy NoLita
Trapizzino Oxtail
Panelle at Ferdinando’s Focacceria (Brooklyn) –¬† These are flat chickpea Fritters you can have as is or in a sandwich.¬† You can find them in the famous street markets of Palermo, or Ferdinando’s Focacceria in Brooklyn.¬† They can be a little greasy but still delicious when done right.¬† Ferdinando’s making them since 1904 is like a mob movie movie set.¬† This is as old school as it gets
Cecina at Santina (West Village) РMade from Chickpea flour Like Panelle but bigger like a pancake or pizza in some cases.  A Tuscan coast specialty, but can be found all over the Liguarian coast.  Also called Farinata.  In Lucca they cook them in wood burning pizza ovens like pizza.  At Santina its round, soft and spongy like the Ethiopian Injera, allowing you to make wraps with the items you order with it (Tuna, shrimp, Mushrooms, etc) or eat it anyway you want.  Can be a nice (albeit expensive) snack after your High Line stroll.Santina Cecina
Calzone at Tramonti (East Village) – I dont eat Calzones very often these days but this was a standout and possibly the best I ever had in NYC.¬† Dough is light and delicious with top notch imported ingredients inside including the spicy Soppressata.¬† Tramonti is one of many underrated pizza gems in East Village.¬† Owners from the village of Tramonti in Naples, the place that invented pizza.¬† At least thats what they’ll have you believe if you stay long enough and have a few drinks.¬† Just nod and smile
Calzone at Tramonti
Arancini at Piccola Cucina Osteria Siciliana (Soho) – These are the famous Sicilian rice balls normally stuffed with ragu, cheese and peas.¬† A more common way to find them is from the Arancini Bro’s in ballparks and festivals.¬† But I recommend Piccola, probably the most Sicilian focused menu in the city.¬† We are talking about the real Sicily here.¬† Not Brooklyn.Arancini at Piccola Cucina Osteria Siciliana
Tramezzini at Tramezzini (Lower East Side) РFat crustless sandwiches you can find in the north like Venice and Cremona.  I never had Tramezzini here or any Tramezzini in NYC for that matter.  But still listing it here for that water cooler dude from the top paragraph who just wont shut up about his trip to Venice
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Where to Eat Roman in NYC

Trapizzino wineI once asked a chef in Piedmont where he likes to eat when he goes to NYC. ¬†Maialino, he said. ¬†But dont you want to eat some Sushi, Thai, or Uzbek, something perhaps hard to get back at home, I asked. ¬†Good Roman food is hard to get here too, he said. ¬†Perhaps for the same reason you see Italians flock to Eataly here. ¬†It took me a few trips to Italy to understand what Italians have been telling me all along. ¬†There’s really no such thing as Italian food.

When in Rome, eat like Romans.  When in NYC, eat the world.  The world includes Rome last time I checked.  And Roman cuisine is one of the great wonders of the world.  It is precise, simple, rustic, and can be absolutely addictive when done right.  If you spent any time in Rome you would be rotating between Cacio e Pepe, Carbonara, Amatriciana, Gricia pastas and thin crust roman pizza, and then spend 6 months trying to find it back home.  Much easier to do so in NYC these days

Maialino РThis is the first place that comes to mind.  Head chef Nick Anderer spent some time in Rome studying the art and getting all inspired for all of us.  While its not strictly Roman, it may be the only place that does all four classic pastas (all 4 for lunch, minus the Gricia for dinner), and does it well.Maialino - Cacio e pepe

Marta – Staying with the Anderer¬†theme. ¬†While there were already restaurants¬†out here serving Roman style pizzas, Anderer made people like me notice them. ¬†These are the round matzoh-like cracker thin pies that are generally available only in the evening in Rome (after 7:30). ¬†So if you missed it on your cruise day trip, do not despair. ¬†Just go to Marta and get the Patate Carbonara, arguably NY’s best white pie

Marta Patate alla Carbonara

Trapizzino – They are back baby. ¬†The Roman snack made its debut first 5 years ago in Madison Square Eats by a team properly named, Broken English. ¬†That debut lasted roughly¬†5 minutes seemed like. ¬†But last week a roomy brick and mortar¬†called by the snack namesake opened in Lower East Side. ¬†Trapizzino are like smallish triangle pizza pita pockets stuffed with various ragus and combinations. ¬†I enjoyed my¬†Oxtail ragu last week, and come to think of it, the Oxtail ragu I had 5 years ago (I’m starting to suspect I really like Oxtail). ¬†They also sell Suppli, the Roman Arancini.

Trapizzino Oxtail

Sullivan Street Bakery – This is the closest thing we have to a Roman bakery. ¬†The only thing its missing is the foot traffic, and hence the constant flow of fresh pizza al taglio (sliced square pizza). ¬†Its tucked deep inside Hell’s Kitchen, and other than the occasional tour group (there he goes again with the self promotion, so annoying), foot traffic is minimal. ¬†But there’s a¬†healthy wholesale business due to the outrageously good bread, and pastries like Bambolini (donuts) and Canottos that keeps those pesky tour guides and locals coming.

Sullivan Street Bakery

Lilia – This is not exactly Roman, and you may say not Roman at all. ¬†But I came out of there feeling like I’ve eaten some of the best Roman inspired food I’ve ever had. ¬†Problem is its now way too popular for¬†a return trip, one of the toughest tables¬†in town today. ¬†But if you are one of the lucky ones, a must try is the Cacio e Pepe like Mafaldine, ribbons infused with Parmigiano Reggiano and pink peppercorns. ¬†And cacio e pepe fritelle which are fritters filled with pecorino and black pepper.

Others –¬†Lupa, Emporio (Roman inspired trattoria/pizza), Via Carota (for the very legit Cacio e Pepe), Barbuto (some of the city’s¬†most notable Carbonaras), Morandi

Lilia Malfadini



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