Peachy Dines Al Fresco at Cacio e Pepe Our Coverage Sponsored by Fresh Origins
The gorgeous Spaghetti, olio, limone, caviale, crema di cozze!
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It's not who you know, it's Whom You Know and we are delighted to know Salvatore Corea!
He is the talent behind Cacio e Pepe, which was first featured earlier this year:
Prior to our experience at this restaurant, we had been to another restaurant he created more than once: Spiga! We loved Spiga and it is run by Luigi, Salvatore's brother, today:
Clearly, talent runs in the family.
Dining Al Fresco in Manhattan is a tricky experience as you want to be in as beautiful an environment as possible in the bustle and commotion of New York.
Salvatore has a lovely garden that will wow you towards the back of Cacio e Pepe:
Peachy Deegan began with a sip of this Italian bubbly which celebrated the commencement of the evening so well.
As an appetizer to go with it, Peachy chose the Timballo di melanzane alla parmigiana:
It boasted authentic flavors in every bite and its texture was concurrently laudable. Less is more with this simple dish which is executed perfectly. Cacio e Pepe is co-owned by Salvatore Corea's partner, Giusto Priola and has been open since 2004.
For a pasta, though she loved the signature Cacio e Pepe on the previous visit, Peachy decided to venture and try something different as a pasta course this time, and her new choice was a smashing sensation as well.
This dish is titled: Spaghetti, olio, limone, caviale, crema di cozze. If you don't speak Italian either (other than saying how you love Italian shoes) this means spaghetti, olive oil, lemon, caviar and mussel puree. Perfectly al dente, the pasta is extraordinary. This dish also has flavor that is elegant and visually gorgeous as well. It's hard not to notice that the three colors of the Italian flag are on your plate.
For an entree, we chose the Rollatina di pollo, which means chicken: however, this is no ordinary chicken. It's chicken rolled in prosciutto and artichokes- a winner of a combination-in lemon sauce with roasted potatoes and string beans. Again, the presentation was attractive and the taste result was sublime. Cacio e Pepe is simply one of the best places in the East Village and Salvatore finished off on a high note with the beauty and ripeness found in the Rosso: fragole, granita all'aceto di rosso, gelato di campari:
You will love the strawberries dancing in the red wine vinegar granita with campari ice cream! Even better in the temperate garden-enjoy it before winter comes! It's an amazing refuge from the city.
Our esteemed panelist adds:
The atmosphere in Cacio e Pepe’s charming back garden on an early sultry summer evening was cozy and comfortable, because the shade protected us from the heat. Sitting in the lovely well-manicured, neat garden was a real treat and made you forget you were in the Big Apple! You had the feeling that whoever took care of the garden did it with love. It was perfect.
My antipasti course of Beef Carpaccio with arugula and parmesan cheese was one of the best I have ever had. It was moist, tasty and almost melted in the mouth. There was a lightness to it that made you feel satisfied, but not full.
For the next course I chose the restaurant’s signature dish called Tonnarelli Cacio E Pepe, which was incredible and also kind of entertaining. The waiter prepares the dish by putting homemade hot tonnarelli pasta inside a huge pecorino cheese wheel, and you watch the heat of the pasta melt the cheese right into the pasta. No wonder this dish is famous in New York City; it was unforgettable because of its uniqueness, and delicious besides! The whole black pepper corns were smashing as well.
My entrée choice was the Salmon Filet over mozzarella puree, cherry tomatoes, with basil and croutons. It was outstanding. The restaurant seems to have a talent for including unusual sauces and flavors in every dish. Each course that I tried was tastier than the previous one.
The servings were generous in size, but not overwhelming because of the light touch of the chef. I asked to take home extras of the signature dish and the salmon, which tasted just as tempting (and moist) the next day.
The dessert of Tiramisu is highly recommended. It was light and delicious, and like the other courses that I had at Cacio e Pepe, it was authentic.
I felt I was back in Rome the evening that we dined there, that is how lovely and charming Cacio e Pepe is… the owners, the friendly and unobtrusive staff, and of course the real Roman food that is usually found only by visiting the Eternal city!
Peachy Picks Cacio e Pepe!
Cacio e Pepe is Recommended by Whom You Know.
Cacio e Pepe is Recommended by Whom You Know.
