cittanuova....stuff. Milanese memories.

Earlier today I was looking through some travel photos and stumbled across some from my initial trip to Milano to research the foods and design stuff for a restaurant that we wanted to open in East Hampton, NY. That restaurant became cittanuova in June of 2004.

The restaurant has stood the test of time....this past year has been busier than ever and we continue to expand our food and wine offerings to other parts of Italy.

Here are some photos that inspired us on that trip. Food, wine and design. If you have been to the restaurant you will pick up on some of these things. A little fun.

Stuff for Thanksgiving

As Thanksgiving approaches Chef Matt Birnstill and the crew at The 1770 House in East Hampton, NY gear up for a busy day. We have been cranking out organic Amish turkeys there since 2002. These are some agnolotti we'll be serving with a steak option for the day.

Foie Gras & Mushroom Agnolotti

Pizzaology: The Pizza Lab at cittanuova

At cittanuova in East Hampton, NY we installed some new pizza ovens in July. We have been having a lot of fun since that time.

Tonight, for example, we decided to trot out some pizza variations based on traditional Roman pasta dishes. We did Pizza alla Carbonara and Pizza all' Amatriciana. Both turned out nicely. Saturday is our busiest night so in the coming nights I want to explore Pizza alla Gricia, Pizza Cacio e Pepe and more.

We won't just stick to Rome on this journey. Trust me. If there is a classic Italian pasta from any region of Italy we will make a pizza with it as well. Why? Why not? Food should be fun.

Pizza alla Carbonara at cittanuova.

Barefoot Contessa: Foolproof - Recipes you can trust

Oh what a week it has been. Hurricane Sandy kicked our butts on Monday and the aftermath of the storm, along with coverage of the presidential campaign, has dominated the news for the last few days.

I think it is time for a break. We need to think about things that make us feel good and cook foods that taste good. Earlier in the week my good friend Ina Garten released her latest cookbook called "Barefoot Contessa: Foolproof. Recipes you can trust". If there is one thing that is true in this world it is that Ina's recipes work. She tests and tweaks and tests again. You can trust the recipes in all of her cookbooks.

I am also thrilled that she included my recipe for the meatloaf we make for the Tavern Menu at The 1770 House in East Hampton, NY in her latest cookbook. She even tweaked that recipe!

You can find the recipe on page 129 of her new book.

Recent food at cittanuova in East Hampton, NY

Here is a little slideshow of some of our recent dishes at cittanuova in East Hampton, NY. Go to dinner with a few friends. Drink some good wine. Relax and enjoy the pleasures of the table. Talk and catch up. Most importantly HAVE FUN!

Ina Garten and "Barefoot Contessa: Foolproof"

One week from today, on October 30, Ina Garten's new cookbook called "Barefoot Contessa: Foolproof" will hit the bookstores. Over the last few years many people who saw me make Ina's favorite meatloaf recipe from The 1770 House have sought out the recipe. It is in her new book on page 129.

Another cool thing about the recipe is that in the new book she has adapted the recipe a bit so it should work better for home cooks. In the restaurant we use a much stronger and more concentrated stock than any home cook is likely to have on hand.

Buy the book and cook it and many more awesome recipes. The subtitle of the book is "Recipes You Can Trust" and in my opinion no one does a better job of testing and tweaking recipes than Ina.

Food Pictures

Sometimes it is best to say nothing. Sometimes pictures are cool enough.

Roasted Chicken with Rapini and Fingerling Potatoes, Rosemary Jus at cittanuova

Garganelli Bolognese at cittanuova

Pizza with Bacon, Red Onions, Grana (no tomato sauce) at cittanuova

Pizza Marinara...garlic, San Marzano Tomatoes, oregano, sea salt at cittanuova.

Cotechino with Polenta, Grana & Herbs at cittanuova

Bucatini all' Amatriciana at cittanuova

Passera con Scarola, Patate e burro limone at cittanuova

Insalata di verdure tratati:  Chopped vegetable salad with pecorino toscana, finocchiona and red wine vinaigrette at cittanuova

New stuff at cittanuova

Food. Pictures. They taste so good together! Here are some new dishes we have been working on at cittanuova in East Hampton, NY. We're in between seasons and that means the menu is in a constant state of flux.

Lately we have been loving culatello from OLLI Salumeria. And the bresaola from Salumeria Biellese is amazing as well. The local fish and produce are still awesome. This is where we are right now.

Take a look.

The culatello from OLLI.

Wagyu bresaola from Salumeria Biellese with melon and arugula.

Chopped vegetable salad with romaine, radicchio, tomatoes, chick peas, pecorino toscano, finocchiona & red wine-oregano vinaigrette

Local Fluke with local fingerling potatoes, escarole & lemon brown butter.  

Ina Garten: The Barefoot Contessa and "Foolproof"

I am very happy that Ina Garten included one of my recipes in her new cookbook "Foolproof". Over the years that we've known each other we have, I think, discovered that we have symbiotic palates. I like her food and she likes mine.

I used to go to her shop, also known as the Barefoot Contessa, every morning for coffee and delicious pastries beginning in 1992 when I came to East Hampton to open Della Femina restaurant. I loved her store. And I miss it.

The subtitle of "Foolproof" is "Recipes You Can Trust". I second that! You can find my recipe on page 128 when the book releases on October 30. Buy it and cook it.

Pizza at cittanuova

Tonight, Tuesday October 9th, we will debut our first "Pizza Night" promotion at cittanuova. Pizza and cittanuova have had a strange relationship over the years. That all changed this past July when we installed proper pizza ovens and changed our approach to producing pizza at cittanuova.

In Italy most restaurants do not serve pizza. Pizza is left to pizzerias. At cittanuova we wanted to have a little bit of something for everyone. We wanted to connect the two concepts. And now we have refined it.

I anticipate further growth of the pizza offerings at cittanuova on future menus. In the interim stop by for a pizza, a quartino of Lambrusco and dinner is yours for $15. It is a good deal. And it's fun.

Pictures...as usual.

Pizza Bianca with Bacon, Onions, Grana & Mozzarella

Pizza Marinara...the original Neapolitan pizza.  Tomatoes, Garlic, Oregano & Love.