When you are going out for Italian, you usually are not going out for Italian. Nearly all of the time, you are going out for Italian-American.
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To find authenticity, perhaps we should focus less on the ingredients and technique and more on the intent?
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Michele Scicolone, gastronomy expert, and Lou di Palo and Louis Coluccio Jr., owners of two important Italian stores in NYC, were guests @ Casa Italiana Zerilli Marimò (NYU) as part of the GRI series "Genuinely Italian"
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Dining in & out: Articles & ReviewsAt the beautiful NYU Fales Library on February 3rd, an intimate team of panelists explored why and how New York loves Italian. The complexity of this answer might surprise you and entice you to try something new in the realm of Italian New York.
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Chef Fabio Trabocchi prepared an outstanding menu from Le Marche paired with the regions outstanding wines.
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Peperone friariello is the name of a small bright green pepper from Naples. Japanese shishitos are a good substitute.
