Rossopomodoro

Rossopomodoro

Rossopomodoro is a charming café on Greenwich St in the West Village. The interior is a clean, simple version of an upscale pizzeria. The space is deceptively large with two main dining rooms, a large bar and patio seating on 2 sides. Food is Neopolitan style with plenty of pastas and pizzas on the menu. For your pizza selection choose from sausage, porchetta, broccoli rabe, and spicy salami to name a few. There pasta list is equally long with gnocco, tagliatelle, and ravioli. You can also entirely avoid the carbs and opt for great seafood options like their expertly grilled octopus with silky cauliflower puree. For brunch, the place is a calm respite from the insanity that ensues in other West Village locations.

Source One Hungry Jew

Rossopomodoro Brunch

Rossopomodoro Brunch

It was a rare summer weekend spent in the city so I made sure that plenty of brunches were scheduled. We received an invite to check out the brunch at Rossopomodoro and after seeing that it was affiliated with Eataly’s pizza operations, jumped at the chance to sample the menu.
I was joined by my friend Sam, of the amazing yoga & wellness blog Catching Dragonfly, for an afternoon of some much-needed catch up time over copious amounts of carbs. We both have a love for fitness and wellness, but also are not one to turn down delicious Neapolitan-style pizza. It’s all about balance, right?
I arrived a few minutes early and received a tour around the airy West Village restaurant from the manager. The restaurant is located on a sharp corner so the narrow bar area opens to a larger dining room full of light. A highlight was checking out the gold-plated wood-fired pizza oven in the back of the shop.

Source Bitches Who Brunch

Eataly Expands in Manhattan to World Trade Center

Eataly Expands in Manhattan to World Trade Center

Eataly will open a second store in Manhattan in the next week or two, this one in the Westfield World Trade Center complex.

“We think there may be a different customer downtown,” said Nicola Farinetti, the chief executive of Eataly in the United States, where his partners are Mario Batali, Joseph Bastianich and Lidia Bastianich. “We have noted that people get going earlier, crowds in the streets in the morning, so we’re adding breakfast, which we have never done.”

A juice bar will open at 7 a.m. at the top of the escalators to the third floor of the nearly completed 4 World Trade Center tower, as will a casual restaurant called Orto e Mare (Garden and Sea), with a counter where granola, smoked salmon, pancakes, frittatas and other egg dishes will be served. Later in the day, it will shift to vegetable and fish dishes. Breakfast sandwiches will be available at the panini bar.

Other firsts at this Eataly include a salad bar, a gastronomia for prepared food, and La Piadina, where traditional flatbread sandwiches will be made to order. Most of the dining options will be in a separate area with many windows, and will include Rossopomodoro for pizza, a wine bar and a restaurant, Osteria della Pace, that is set off with a gracious entryway.

Source The New York Times

All-you-can-eat pizza is coming to Rossopomodoro this month. This is not a drill.

All-you-can-eat pizza is coming to Rossopomodoro this month. This is not a drill.

As Americans, we’re enthusiastic embracers of one of our great nation’s rich pastimes: the all-you-can-eat meal. From sushi to pancakes to a certain red-sauce chain’s unbeatable soup-salad-and-breadsticks deal, we Yankees strive to get the most bang for our buck no matter what type of cuisine we’re craving. 

Enter: pizza. The Italian tradition of pizza a giro—basically, sitting down to eat a ton of pizza, normally accompanied by a glass (or five) of wine—is being imported to New York shores this month by Rossopomodoro, Eataly’s Neapolitan za spinoff. Starting on Sunday 13 and running through Christmas Eve, the restaurant will be offering the unbeatable opportunity of cramming your maw with unlimited puffy-crusted, wood-fired pies.

For a mere $20 (tax, tip and drinks excluded), you’ll be served as many of Rosso’s ten pizza varieties as you can manage; same goes for everyone else in your party, for an additional $20 each. This means no more Sophie’s Choice dilemmas over whether to order the Indiavolata (Neapolitan spicy salami, mozzarella) or the Broccoletta (Brussel sprouts, guanciale, fonduta)—heck, get two of each.

Source Time Out New York

Modern Italian Masters Series: The Artisans of Eataly | FIAT 500 Abarth | FIAT USA

Modern Italian Masters Series: The Artisans of Eataly | FIAT 500 Abarth | FIAT USA

Like FIAT 500 Abarth, Eataly has evolved without ever deviating from the principles at its core: heritage, passion, and a dedication to craftsmanship that crosses oceans and spans generations.

FIAT USA partnered with Bon Appetit and Eataly to provide an inside look what connects FIAT's core tenants to Eataly's artisans. In episode 3, Simone Falco from Eataly, NY shares what inspires him to bring heritage and passion to the plate, and what the FIAT 500 Abarth means to him.

Featuring: Simone Falco, Eatlay NY I Rossopomodoro

Source Fiat USA

Can Canned Tomatoes Sometimes Be Better Than Fresh!?

Can Canned Tomatoes Sometimes Be Better Than Fresh!?

With today’s emphasis on freshness, it would seem basic to assume that a fresh tomato is always better than a canned one. But what about when tomatoes are out of season? Or what about when making a pasta sauce or a marinara?

We went to Rossopomodoro to get their take on when is best to use which kinds of tomatoes. Rossopomodoro Owner Simone Falco starts by pointing out that for cooking, there is never a good time to use an out-of-season tomato. The canned will always be preferable because they were picked at the height of the season.

But if, like right now, you have the best of tomatoes available, then it depends on what you are cooking. So watch the video above to learn more about when to use which tomatoes!

Source The Huffington Post

Rossopomodoro. A New Pizza Place in Greenwich Village

Rossopomodoro. A New Pizza Place in Greenwich Village

Rossopomodoro, from the renown Naples-based chain, known in New York as Eataly’s inner pizza place, has opened it’s first outpost outside of Eataly.

An unique approach with all ingredients coming from businesses and farms in the Neapolitan region of Campania. Pizza is made with a natural leavened dough that uses only the best ingredients like the Caputo red quality flour and mineral water that we import from a region near Naples. It is the combination of authentic ingredients, traditional Neapolitan recipes and a true passion for Italy that keeps people retuning for a little slice of Naples in USA.

Source iitaly

Only Half the Pizzas Sport Red Tomatoes at Rossopomodoro in the West Village

Only Half the Pizzas Sport Red Tomatoes at Rossopomodoro in the West Village

Those who knew the premises as the laid-back Café de Bruxelles — famous for its perfect fries served in a cone of filter paper — or the later incarnations Lyon Bouchon Moderne and then Cole's will be astonished. What had been a cramped, serpentine space is now opened up and airy, thanks partly to the annexation of an additional storefront around the corner on 13th Street, which contains a trestle table fit for a large crowd, and the gleaming, gold-tiled beehive oven that is the garish centerpiece of the restaurant's décor. But the famous barroom shaped like a slice of pizza looking out on Greenwich Avenue remains about the same.

Source New York Eater

Neapolitan Pizzeria Rossopomodoro Opens Its First Non-Eataly Outpost in Greenwich Village

Neapolitan Pizzeria Rossopomodoro Opens Its First Non-Eataly Outpost in Greenwich Village

Tonight Rossopomodoro, the Neapolitan pizza chain responsible for the pizza restaurant inside Eataly, opens its first standalone outpost in the former Cole's Greenwich Village space. The space is a clean, simple version of your average upscale pizzeria, outfitted with marble tabletops and pendant lights. But it does have quite a lot of those tables, in multiple dining rooms, plus a well-equipped bar and a gilded pizza oven the likes of which has not been seen since Donatella closed. There's also a little wall of pantry goods for sale.

The menu offers a classic pizza lineup, with topping that range from sausage and mushroom, to brussels sprout and guanciale, or gorgonzola and winter squash. This is also not exclusively a pizza restaurant. There are just as many pastas as pizzas on the menu, including ricotta ravioli, linguine with sea urchin, and tagliatelle with bolognese. From that bar up front comes a solid cocktail menu, with house cocktails heavy on Italian liquors like Campari, limoncello, Aperol, and Amaro CioCiaro. Take a good look around the space, then peruse the menus below, and let it be known that Lidia Bastianich is very excited about this opening (nevermind that she might be a bit biased).

Source New York Eater

Eataly's Rossopomodoro Brings Perfectly Puffed Pizza To The West Village

Eataly's Rossopomodoro Brings Perfectly Puffed Pizza To The West Village

Eataly has expanded its reach downtown with the opening of Rossopomodoro, an extension of their in-house pizza counter. The Greenwich Avenue restaurant officially opens on Thursday, with a menu of homemade pastas, pizzas and other Italian specialties, plus a small retail section echoing the mothership on 23rd Street. The space is certainly less frenetic than the Eataly version—though navigating the flow of people through the narrow entryway at a friends and family dinner last night was a complicated dance nobody quite knew the steps to.

There are four dining areas, including a separate bar room and a smaller area with seats peeking into the pizza prep area and the glittering gold pizza oven. That's where the staff expertly prepares their delicious pies, topped simply with Mozzarella di Bufala and tomato sauce or decked out with Brussels sprouts, guanciale and creme fraiche. The pillowy dough comes kissed by the wood-burning oven, the outer rim puffed up and ever-so-slightly blistered. They're some of the best pizzas we've tried in recent memory in this ever growing scene.

Source gothamist

Eataly’s Rossopomodoro Pizza Plans Stand-alone West Village Location

Eataly’s Rossopomodoro Pizza Plans Stand-alone West Village Location

Looks a lot like the West Village space that was formerly Lyon and the subsequent, more short-lived Cole’s Greenwich Village will next become a stand-alone location of Rossopomodoro Pizza, a chain that prizes ingredients like Caputo flour straight from Naples and whose current U.S.presence is limited to partnerships at Eataly Chicago and its New York City flagship. A reader alerts Grub to new life in the space, and a liquor license application on file with the SLA lists Rossopomodoro as the incoming operator, as well as Simone Falco, the chain’s president and CEO. It’s not yet known if Rosario Granieri, the pizza-maker who opened Eataly’s Rossopomodoro, is involved with the new one, but in either case this is a major development for pizza in the neighborhood, as well as a completely new direction for the space.

Source Grub Street