![]() 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. (Nadia Ghattas/The Epoch Times)Although 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. The pasta in the shape of a candy is so rich, yet so light. One has to be alert and prepared and be able to put on a banquet on a moment’s notice. 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. (Nadia Ghattas/The Epoch Times)Coletta’s cooking is well-known. Next to his restaurant is the pasta store where Coletta buys the fresh pasta he uses to prepare his diners.Īrtichokes are delicious with a nutty flavor with a hint of bitter. This is fortunate for Tra Di Noi’s chef and owner Marco Coletta. The location for this gem is close to renowned Arthur Avenue, an Italian haven for shoppers and food lovers: the birthplace of Tennessee Williams and an enclave where one finds some of the best Italian grocery stores, bakeries, and butcher shops. But there is no shortage of exceptional quality, authentic Italian fare that leaves one sated without a sense of heaviness. Since the emphasis at this gustatory eatery is on delicious food, one can do without ambience. “Between us,” as the name Tra Di Noi implies, is certainly a great find and worth a trip to the Bronx. Chef Coletta dishing out the best of Italian cuisine.
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