Buona domenica recently took on a special meaning as Appetito hosted a Sunday lunch with Italian cuisine influencers at San Carlo Osteria Piemontese in New York City. The occasion was inspired by the 10th anniversary of the northern Italian eatery’s opening in SoHo.
The gathering was coordinated and hosted by Appetito’s Co-founder and Editor-in-Chief, Andrew Cotto, in conjunction with San Carlo’s two managers, Mirko Mennuni and Mauro Cerrina.
Other team Appetito attendees included Co-founder and Managing Editor, Richard Martin, Creative Director Krista Zangari, and Content Creator Joanna Moeller. Guests from the Appetito community (in alphabetical order) included:
The mid-day affair began with aperitivi at the bar before gathering around a communal table for a multi-course meal of Piemontese classics and house specialites. As a jazz due played nearby, a long series of gourmet dishes, intended for sharing, were presented to the table:
POLPETTINE Beef meatballs, tomato sauce, Parmigiano Vacche Rosse 36 months cheese, spring onion
VITELLO TONNATO Traditional thinly sliced, slow cooked veal with tuna sauce, served chilled
BATTUTA DI FASSONA Hand-cut Fassona beef tartare, hazelnuts, shallots confit, bagnetto rosso, marinated egg yolk, crispy multigrain bread
CAPESANTE Seared scallops, mango chutney, crispy guanciale, Madras curry & cream sauce
GNOCCHI Homemade potatoes gnocchi, Toma cheese fondue, hazelnut
TAGLIATELLE AL RAGU’ DI CONIGLIO Homemade thin spaghetti with hand-cut rabbit ragu, Taggiasche olives tapenade
TAJARIN NERI CON BURRO E ALICI Homemade black squid-inked thin spaghetti, Cetara anchovies, Ferrarini butter, crunchy breadcrumbs, dill
AGNOLOTTI DEL PLIN AL SUGO DI ARROSTO Handmade braised meat Ravioli in demi-glace and butter & sage sauce
COTOLETTA ALLA MILANESE Thinly pounded veal chop “Milanese” style, tartare sauce, arugula and cherry tomatoes
BRASATO DI MANZO AL BAROLO Slow braised Angus beef cheek, horseradish mashed potatoes, Jerusalem artichoke chips, Barolo reduction
PANNA COTTA AI LAMPONI Piedmontese panna cotta with raspberry sauce
BONET MOUSSE Piedmontese Bonet mousse: chocolate and amaretto mousse, almond cookie
TIRAMISU’ Savoiardi cookies, Lavazza coffee, Mascarpone cream
Regional Piemonte wines of Gavi “Rovereto” (white) and Ballarin Barbera d’Alba (red) were poured throughout as well as thoughtful mocktails and soft drinks.
After the meal, Executive Chef Davide Iacoboni was summoned from the kitchen for a round enthusiastic applause and high praise for a remarkable meal.
“What we are doing here is celebrating one of New York’s best regional Italian restaurants on their anniversary,” said Andrew Cotto, “while also celebrating this amazing community we have in New York City.”
Appetito encourages all Italian food enthusiasts to visit San Carlo Osteria Piemontese to enjoy one of Italy’s most heralded cuisines in the elegant confines of a SoHo gem.
If you’re restaurant or shop wants to host an Appetito Influencer event, please contact andrew@appetitomagazine.com.
