Admire Paintings While You Chow Down on Italian-Style Pizza? It's Happening!
With all the Hurricane Sandy news, the media has neglected showcasing positive New York tourism staples. Where would Manhattan be without its famous pizzerias or downtown art galleries? PizzArte, on 69 East 55th Street in Midtown, combines both, with traditional Neapolitan cuisine, lamb chops, cornish hen, veal and Neapolitan pizza...and art on the walls! Executive chef Antonio Pisaniello declares the secret is in using no more than three main ingredients for each recipe.
"In my opinion, the architecture of the restaurant and design goes along with the design of each dish I prepare. It all begins with the morning food shopping, having to choose the best possible ingredients available in the market. I love dry aged cheese and fresh cheese, and I also love to have octopus on my menu and use white onions and potatoes. The idea is to use those simple ingredients to create light dishes with the few ingredients elevating the flavor of the main ingredient, such as in the grilled Portuguese Octopus served with mashed potatoes and string beans. My ultimate final touch for a great dinner is to combine an apple tart with a dessert wine from Sicily called Passito di Pantelleria," he says.
Pisaniello discovered his passion when many people prioritize girls and fast cars. "My career started at the age of 16, and I was a Pizzaiolo. From this first job, I discovered the passion I had for food, so therefore I decided to pursue a culinary career. I have had the fortune to be able to travel around the world to meet new cultures and great chefs that have inspired me to find my own style "the new old," which means I love to create old recipes in a modern culinary concept.
His kitchen isn't complete without a tune. "I love to sing Neapolitan songs while I cook. It makes the kitchen staff smile. My favorite song is 'O Sole Mio.' Which particular food do I prefer? The Japanese cuisine. 'Esco pazz,' which means I go crazy for it!"
PizzArteNY.com
