![]() The meat is braised in wine and slow-cooked over low heat with carrots, onions, celery, rosemary, and thyme with a hint of zesty orange peel to give it an additional burst of flavor. The Veal Osso Bucco my friends raved about was the reason we went there. We also had the Stracotto, tender beef steak, cut from the shoulder of the animal, slow-cooked in Barollo (wine), with loads of onions, carrots, and broth, accompanied by buttery, creamy, thick, sweet mashed potatoes-a feast that is to die for. Almost everything Coletta prepares is incredible. My Italian food friends, who introduced me to Coletta, drive over from Manhattan to pick up trays of what they refer to as “the most incredible lasagna one can ever find.” They are not the only ones appreciating this talented chef’s culinary creations. If you are in the mood for a dish you do not see on the menu just call Coletta. It is slow-cooked and tender without a hint of gamy taste in this amazing tomato sauce. The imported Bindi Caramelle pasta, in the form of Italian candy or a coin purse, stuffed with Gorgonzola cheese and walnuts and smothered in truffle sauce was so light and delicious that my friend pronounced it “beyond description,” while the fresh Papardelle with Boar and Tomato Ragu sauce was also exceptional. We savored the menu items and a few featured on the blackboard. One can enjoy meticulously prepared and unusually delicious meals in this simple red- and white-checkered neighborhood trattoria. One has to be alert and prepared and be able to put on a banquet on a moment’s notice.Īlthough Tra Di Noi has a basic menu with antipasti, salads, pasta, and main courses, items listed on the daily blackboard menu are based on available provender that day. He said that being a private chef is more difficult than running one’s own restaurant. For example, if there is a request for a pizza within an hour (when working as a private chef), all you have to do is put the dough to rise in a well-sealing loose plastic bag and drop it in warm water. Coletta told me of his many tricks his mentors taught him-to get things done in miraculously short time. The other Italian region excelling in superb Italian fare is Puglia. He became a personal chef at age 19 for some of Rome’s society people, including Contessa Volpe, Princess Colonna, and Sophia Loren.Ĭoletta calls Abruzzi, Italy’s culinary haven, his home. Eventually he apprenticed under well-recognized chefs. Like many well-rounded chefs, Coletta’s culinary career began at age 11 washing dishes. Meats come from local butchers, and the fresh fish is from the legendary Bronx Fish Market.Ĭoletta, a culinary artist, has extensive experience as a personal chef for Italy’s high society and celebrities. He personally picks those ingredients from the neighboring stores or imports them from Italy. Many with a focus on high-quality ingredients seek out his kitchen magic. Relaxed, friendly setting with attentive service.Coletta’s cooking is well-known. The sauce was rich in flavor and the pasta melted in our mouths. Realizing it was lunch time and we were very satisfied with the mealsize portions of our appititizers we ordered the lasagna with bolanase sauce to share. We had the calamari salad which was to die for with light dressing on the salad. It was outstanding with the crusty bread served. We ordered the special Barriata cheese with pesto and tomato puree. But have no fear the list of specials is long and varied. Ordered house Chianti while we looked at the short menu. Immediately we were met by the server where we were seatedt at a window table covered with the traditional red and white checkered table cloth. Today we planned our lunch break here and we have no regrets. Tom had played trombone in a religious festival parade here and after that the band ate at Tra Di Noi and he had kept their card. After our visit to the NYBG Orchid show today we drove to Arthur Ave for shopping and lunch. We make it a practice of going to Arthur Avenue everytime we visit the NY Botanical Garden where we are members.
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