What do New York, Paris and Parma have in common?

| January 29, 2013

On Madison Avenue between 72nd and 73rd streets, on Manhattan’s Upper East Side, Salumeria Rosi Parmacotto has opened its chef cesare casellasecond New York showcase. Greeted by a traditional retail space, featuring a shiny new counter that is teeming with delicacies imported from the Italian gastronomic culture, alongside a broad range of traditional cured meats and cheeses, this is a mouth-watering display to say the least. But don’t let your palate slow you down. What this new outpost features that its Amsterdam Avenue counterpart does not, is an exquisite restaurant, hence the addition of “Il Ristorante” to the name.

Designed by Dante Ferretti, a three-time Academy Award-winning scenographer, you are welcomed into a refined atmosphere that is a beautiful representation of Italian culture featuring stunning frecsoes, warm colors and extremely comfortable seating.

Under the tutelage of Chef/Owner Cesare Casella, we embarked into a virtual cornucopia of fresh ingredients and Northern Italian pride. We started off with the Gran Piatto Rosi (a special selection of domestic and imported salumi). This array of finely cured meats was nothing but the best and paired with an unusually bold Chianti suggested by the house, we were off to an exquisite start. Next up, the Orecchiette Con Cime Di Rapa E Salsiccia (sausage, broccoli rabe and Pecorino Romano) was the epitome of a classic done just right.

salumeria parmaMoving onto the Secondi portion of the meal, the Controfiletto Di Maiale Al Profumo Di Rosmarino (Berkshire pork chop, shallot and rosemary) transported us to a Tuscan farmhouse as the simplicity of the ingredients and expert execution warmed the soul with every bite. Venturing off to a seafood selection proved a prudent decision as La Mia Acquapazza (market fish, fennel, tomato, ginger, thyme), was again—poetry in motion.

One of the highlights of the evening was the Tuscan Fries. This is not something that I would normally order in a restaurant of this caliber, but at the insistence of our well-informed waiter, we did just that and the results were the best fries I have ever had the opportunity to enjoy. Simply fried like any other, at the last minute, they toss some fresh herbs including sage leaves and thyme into the hot oil to imbue it with a floral punch and finish it with a sprinkle of sea salt and there it is—magnifico!

We finished off this feast with the Gianduja (Tarragon Oil, Moscato Consomme Fior di Latte Gelato) and an espresso and it was off into the chilly New York City evening—truly satisfied!

When you are using only the finest and freshest ingredients, you have the luxury of letting them speak for themselves and Chef Casella does just that, with a delicate hand and an enviable culinary wisdom.


Salumeria Rosi Parmacotto is located at 903 Madison Avenuesalumeria logo