Arancini – Deep fried rice balls stuff with ragù, mozzarella and coated with bread crumbs – typical Sicilian dish. Agghiotta di pesce spada – fried Swordfish served with toasted bread crostini and flavored with garlic.
Paccheri With Fresh & Canned Tomato Sauce
Tagliatelle – A traditional sort of pasta from the Emilia-Romagna usually server with a meat sauce. Cannelloni – Cylindrical pasta served baked with a filling and lined by a sauce.
Talented pastry chef Natasha Pickowicz does the dessert program here, however for a showcasing of her truly other-worldly work, head uptown to sibling restaurant Flora Bar. When going for a bigger meal, classics like the tripe and tagliatelle with prosciutto are must-tries, however the stars of the present might find yourself being one of the vegetable dishes. The Upper West Side has no shortage of neighborhood Italian joints, butCelesterises above all of them. Owner Carmine Mitroni guidelines over the boxy Neapolitan restaurant, greeting regulars and making suggestions to newcomers. Tables can’t go incorrect with the pastas, particularly the popular tagliatelle with shrimp, cabbage, and sheep’s milk cheese, and the pizzas sport a nice char from the wood-fired oven.
A picturesque backyard and a neighborhood vibe are the cherries on high at Frankies 457 Spuntino, which launched an empire on its properly-executed Italian-American classics in Carroll Gardens. Open for lunch, brunch, and dinner, the restaurant is as nicely-recognized for sandwiches as it’s for its pastas made in-house, particularly the cavatelli with scorching sausage and browned sage butter. Reservations are really helpful, but snagging a seat at the new wine bar is doable, where the complete Frankies menu is served. Go for whatever crudo or carpaccio is out there, and order a number of pastas by asking for half-orders, especially the pillowy malfatti.