Luigi: Never Stop Moving

TM
The magazine of Italian lifestyle, traditions, and restaurants.
Ornella Fado Celebrates
25 Years in Show Business!
Luigi:
Never Stop
Moving
Italian Jazz at Lincoln Center
with Antonio Ciacca
DISCOVER NEW YORK’S
" MASSERIA AND
LUZZO RESTAURANTS
AND
ITALY’S DON ALFONSO
Delicious Recipes and More
THE PHILOSOPHER ENTR EPR ENEUR
Thirty years ago, a successful industrialist
decided to devote himself to his great
passion: wine-making. And so began a
fascinating and complex story of three very
important estates in Tuscany.
UÊ
The purchase and restoration of an
historic monastery (dating from 1000) at
Castelnuovo Berardenga, in the heart of
the Siena Chianti Classico area, the
present day Castello di Monastero.
UÊ
Montalcino, the homeland of one of the
most famous wines in the world, saw the
acquisition and renovation of the
Coldisole estate.
UÊ
Lastly, the foundation of Poggio alle
Sughere in the Tuscan Maremma area.
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“I wanted to create a TV show about Italians outside of Italy
to talk about our successes, our culture, and our traditions in a
contemporary way, but I also wanted to intrigue and indulge all
cultural groups. Brindiamo! is a delectable culinary trip to major
cities to discover great and authentic Italian restaurants and chefs,
and a virtual encyclopedia about the progress of Italians outside of
Italy. This magazine is the paper version of my great adventure.”
Hello and welcome to the first edition of
Brindiamo! Magazine
CONTENTS
5
Happy Birthday,
Brindiamo!
7
La Masseria
8
Italian Wines
9
Il Punto
11
A Toast to Jazz
13
The Accidental Jazzman
14
Luzzo
16
Don Alfonso
I am the creator, author, and TV hostess of Brindiamo! since day one, and thanks to my
Brindiamo! – “A Toast to the Finest Italian restaurateurs and chefs who opened the doors of
Restaurants,” a weekly half hour television program their restaurants and their hearts to me. But the
on NYCTV channel 25. The Italian word brindiamo fact that I am here celebrating Brindiamo!’s fourth
means “Let’s toast.”
anniversary ultimately is because of its loyal
audience, which has been supporting me with
The Brindiamo! television program celebrates wonderful feedback every day and asking for more
Italian culture, traditions, great food, fashion, and Brindiamo! episodes from all over the world. The
lifestyles, particularly in a country (the United idea of Brindiamo! magazine was born naturally,
States) I have learned to love as my own. To thanks to the great behind-the-scene photographs
me, Brindiamo! has been a great journey, and an taken by my fantastic photographer and friend,
unforgettable growing experience as a person, Stephen Shadrach.
businesswoman, and artist. Brindiamo! is my
everyday challenge; after all, I am in one of the Please join me as I continue my journey to bring to
most competitive cities in the world, and thus need you the very best of Italy right into the comfort of
to constantly grow and search for the latest Italian your living room through the Brindiamo! show and
trends, in addition to dreaming big!
My journey started on October 6, 2005, thanks
Brindiamo! magazine.
Ciao Ciao,
to NYCTV, the station that has believed in
Ornella Fado
18
Fabulous Favorites
www.brindiamochannel.com
Brindiamo!
•
2009
3
My daughter is the most important person in my life
4
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Brindiamo!
special celebration
Happy Birthday,
Brindiamo!
Brindiamo! – “A Toast to the Finest Italian Restaurants”
This year Brindiamo! celebrates four years on air at NYCTV 25. It is such a pleasure to be
recognized by an American channel—and a New York one at that! I thought a magazine would be a
great way to honor the occasion, so let’s look back at what has happened since our start.
Brindiamo! was created to showcase the finest cover the entire United States, with the goal of going
and most authentic Italian restaurants in the United national on a PBS channels in 2010!
States and Italy, as well as to offer a look at all things
Italian. In every episode, I give my viewers a behind- This is actually my 25th year in show business, and
the-dining-room look at what’s happening inside I couldn’t be prouder of where I am. I got my start in
successful restaurants, and hopefully inspire them Italy as a ballet dancer, and later studied jazz dance
to visit these places for themselves. We’ve checked and was featured in several television programs
out everything from traditional to trendy places, and and many musical theater productions. I worked
sampled something for every budget. We’ve tried on television in various roles and later hosted and
authentic Italian flavors and new Italian fusion. produced my own shows. I moved to New York 13
We always film at the restaurant itself, and have years ago with my beautiful daughter, Carolina, and
welcomed numerous guests, including television and have worked to promote Italian culture. I created a
film stars, politicians, authors, and musicians, which series called Danza e Musica to help kids to learn
makes Brindiamo! the only regularly aired show to dance and learn the Italian language in a fun way.
featuring such a broad variety of Italian culture. Brindiamo! is everything I love in 27 minutes. I’ve
We’ve visited over 40 restaurants in New York and managed to combine my love for the entertainment
Italy so far, and are expanding our repertoire to industry with my love of Italian food and culture.
ON THE HORIZON FOR ORNEL"
š“Brindiamo! Goes Green,” a 30-minute TV
show about everything “green” in New York,
featuring green restaurants, delicious organic
recipes, and much more.
š?d(&&/Brindiamo! launched the first cooking
demo dinner night on Valentine’s Day, and it was
a great success. We plan to organize one every
Friday night, so stay tuned!
www.brindiamochannel.com
š?iik_d]co[nY_j_d]d[mXeea"Brindiamo! –
A Toast to Italian Lifestyle, Traditions, and
Cuisine in New York, featuring 100 restaurants,
colorful behind-the-scenes photographs of
Brindiamo! episodes, recipes, and interviews with
the most distinguished restaurants owners and
chefs.
šJ^[Brindiamo! Club Card, a VIP card that
enables Brindiamo!’sWkZ_[dY[je[nfWdZ_ji
h[ijWkhWdj[nf[h_[dY[$
šJ^[Brindiamo! Shop, an online shop where
fans can purchase their favorite Brindiamo!
DVDs, cookbooks from some of the finest
Brindiamo! chefs, cooking classes, Italian
products, and more.
šBrindiamo! Tours, providing memorable trips to
the beautiful Amalfi Coast to visit wineries and
\Whci"[d`eo]h[WjYkb_dWho[nf[h_[dY[iWjÓl[#
star restaurants such as Don Alfonso (featured in
a Brindiamo! episode), and take cooking classes
with local chefs.
Brindiamo!
•
2009
5
Cialledda Fredda
Bread Salad
Serves 4-6
Ingredients
Procedure
1 lb
two-day-old bread
Start by cutting the bread into cubes.
1 lb
sweet cherry tomatoes
2
2c
a few seconds, and squeeze them
fresh cucumbers, peeled
delicately to remove excess water.
baby arugula
Dice the tomato and the peeled
extra-virgin olive oil
salt and pepper
oregano
6
Run the cubes under cold water for
2009
•
Brindiamo!
cucumber, and chop the arugula.
Combine all ingredients with the
bread and a lot of olive oil. Add salt,
pepper, and oregano to taste.
featured restaurant
LA MASSERIA
The three owners of La Masseria, Peppe Iuele, Enzo Ruggiero, and Pino Coladonato (who also
heads up the kitchen), have been serving authentic Italian food with an emphasis on the traditions
of the Apulia region for the last five years. We spoke to Pino Coladonato, a native of Bari, who gave
us some insight into his kitchen and the way La Masseria is bringing Italy to New York.
Brindiamo!: How has the menu stayed true B!: What do you like about cooking in
to Italian style?
the United States?
Pino Coladonato: We do everything 100 PC: Being able to bring you our culinary
percent Italian style. Although we use some culture, and feeling rewarded and appreciated
local products, we stay true to our Italian for doing so. Being in a big city also gives you
roots.
the flexibility to have anything at any time.
B!: What has changed with American B!: So we have one meal and we’re hungry.
ingredients and American tastes?
PC: Local products and ingredients are
What do you suggest from the menu for a
well-rounded idea of the La Masseria flavor?
very good when in season. Otherwise, we PC: You should try the very old-world style
import them. I think American tastes have
pasta, granotto frutti di mare e fagioli, made
changed and keep on changing. Knowledge
with a special grain called grano cappella. I
and sophistication are part of that. We try
also recommend the spaghetti bottarga (dried
to choose ingredients that will appeal to fish roe), salt-baked sea bass, beef tagliata
the general market, as well as work with
with arugula, terra mare (sepia and octopus
ingredients that are available year-round.
with puréed fava been and broccoli rabe),
With all the different ethnicities and cultures Ischia-style rabbit, the Milanese cutlet, and,
here, the taste of Italian cooking is much
for dessert, chocolate and almond torta caprese
liked and appreciated.
and the vanilla ricotta tort.
A graduate of the Rhode Island School of Design, Nicole
Romano has never taken a jewelry-design class, which
makes her intricate pieces even more fascinating. A
protégé of Nicole Miller, Romano was discovered by the
celebrated I[nWdZj^[9_jo stylist, Patricia Field. Her
jewelry, accent accessories, and one-of-a-kind dresses
have been featured in such publications as Vogue,
InStyle, Elle, Harper’s Bazaar, Cosmopolitan, Paper,
Marie Claire, and the New York Times.
Known for her bold and instantly remarkable designs,
Romano is popular with Hollywood stars that want to get
noticed. Jennifer Aniston, Tilda Swinton, Jessica Alba,
Mischa Barton, Drew Barrymore, Rihanna, and, perhaps
the most daring of the fashion set, Icelandic pop princess
Bjork, have all been seen sporting her shimmery, ruffled
minidresses and eye-popping jewelry.
Romano works out of a studio in historic East Harlem,
and recently joined the Fashion Group USA showroom
and opened her Pop-Up-Shop within the Plaza Retail
Collection, which features local and handmade designers.
Romano also designed the aprons for La Masseria.
www.nicoleromano.com
" MASSERIA
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New York, NY 10036
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www.lamasserianyc.com
Brindiamo!
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77
featured vineyard
Lionello Marchesi
Entrepreneur, Philosopher, and Winemaker
Lionello Marchesi’s journey into the wine
world is an impressive modern tale. Marchesi
did not inherit a family estate, but instead is
an entrepreneur motivated by an incredible
passion for wines. Thirty years ago, after a
successful career inventing and manufacturing
car accessories for Italian and American
automobile giants, Lionello, based in Milan
at the time, began his search for properties in
Tuscany. He quickly assembled ownership
of estates from three of the most prestigious
appellations of Tuscany—Chianti Classico,
Brunello di Montalcino, and Montepulciano—
and became the very first winemaker to unite
these three DOCG under one name.
After a brief hiatus from winemaking,
Lionello continued following his passion
and embarked on his second adventure as a
winemaker by purchasing three Tuscan estates:
Castello di Monastero in the Chianti Classico
area, Coldisole in the famous Montalcino area,
and Poggio alle Sughere in the Maremma
region on the coast, an area new to wine
producing.
Lionello’s winemaking philosophy focuses
on quality, and his standards often surpass
stringent DOCG requirements. His Castello di
Monastero Chianti Superiore is made with 85
percent sangiovese grapes and aged for seven
months in French oak barrels, although the law
Lionello Marchesi has proved to be an innovator
and a man of simplicity all in one, balancing
the values of authenticity and modernity in his
wines.
ASTI This tiny town in the Piedmont region of
vibrant effervescence. Moscato d’Asti is the still version.
technique in place. Thirty years later, they galvanized to
northern Italy is best known throughout the world for
Both are popular dessert wines, and immediately
push through the first D.O.C. recognition for the region,
the bubbly dessert wine produced in the surrounding distinguishable for fruit and floral aromas including
and today they proudly and deservedly hold the highest
area. Generally considered to be Italy’s first famous
apricot, lemon and rose petals, sage notes, and traces
label in Italy, the D.O.C.G., which demands strict quality
sparkling wine, Asti Spumante D.O.C.G., or simply Asti
of acacia honey. The Consorzio dell’Asti D.O.C.G. was
standards, regional delimitation, and limited grape yields
D.O.C.G., is made from the intensely fragrant moscato
\ekdZ[Z_d'/)(m_j^j^[]eWbe\fheZkY_d]m_d[kdZ[h to ensure a superior product.
bianco grape, and undergoes a vinification process
a clearly defined Asti denomination, and to preserve
intended to preserve the vast bouquet while producing and promote the distinctive flavor and protect the
8
requires only 75 percent sangiovese and no oak
aging at all. As a result, the Monastero’s mouth
is deliciously round with a medium body and
delicate notes of toasted oak. And his Coldisole
Rosso di Montalcino also demonstrates
the careful attention given to every wine,
spending eight months in small oak barrels
and another eight months in the bottle, again
exceeding the DOCG standards. The Rosso is
a very approachable wine, showing violet and
raspberry flavors and very good structure.
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Brindiamo!
www.astidocg.it
featured restaurant
Ricetta: Michele Orsino dal Ristorante
Il Punto
Dentice al Cartoccio
Fillet of Red Snapper in Parchment Paper
Serves 1
Ingredients
10 oz red snapper
(washed and boneless)
1 sheet of parchment
paper
1/2 oz snow peas
1/2 oz zucchini cut in half
and sliced
1/2 oz cherry tomatoes
cut in half
1/2 oz mushrooms
(variety of mushroom)
1 oz white wine
2 thyme sprigs
salt and pepper to taste
1 baking pan
www.brindiamochannel.com
Procedure
Preheat oven to 325˚.
Place the parchment paper on a baking
pan and form the paper into the shape
of a small bag, leaving one side open.
Fill the parchment bag with all the
ingredients, including the snapper.
Fold the open side of the bag, and make
sure it is properly sealed. Place the
baking pan in the oven for 20 minutes.
When ready, remove and place on a
plate, nicely open the bag, and keep
the parchment paper for the table
presentation.
Buon appetito!
IL PUNTO RISTORANTE
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www.ilpuntoristorante.com
Brindiamo!
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9
10
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featured talent
Brindiamo! A Toast to Jazz
IecWdodkcX[hi_dj^_i_iik[?dWZZ_j_edjeY[b[XhWj_d]\ekho[WhiedDO9JL"j^_i_iWbieco(+j^o[Wh_di^emXki_d[ii?Wc
so lucky to be doing what I love. I have a very particular attachment to jazz, because I spent much of my life studying jazz dance
with a very special man named Luigi.
to have career paths planned out for them, and
all that was missing was a dancer. So Luigi’s
dad and brother Tony started him stretching
and studying. He began in talent shows and
wowed the crowds with his singing, dancing,
and acrobatics. By his late teens, he was a
local star, and was soon touring the Midwest
vaudeville circuit. After a stint in the Marines
during WWII, Luigi moved to Los Angeles to
pursue a promising career in movie musicals,
but after just two weeks he suffered a tragic
car accident. Doctors said that he would never
dance again and would be lucky to even walk.
While in a deep coma, Luigi heard a voice
telling him to never stop moving, that it was
the only way to stay alive.
I met Luigi for the first time when I was just
14 years old, almost 30 years ago. I was taking
dance lessons in Amalfi, where Renato Greco
was holding a dance workshop with such
international dancers and choreographers as
Matt Mattox and Victor Litvinov.
When I was 17 years old, I left my small
town—Paola, in Calabria—to move to Rome
and pursue my dreams of show business. I had
a lot of opportunities to take dance classes with
Luigi in Rome, given that I was training to be
a professional dancer and was studying many
different dance genres with Renato Greco at
his international dance school in Rome.
Renato Greco is the official “Luigi Technique”
choreographer in Italy, and he was the person
who suggested that I try a career in television,
because in his view, I was very photogenic and
shapely—perfect ingredients apparently for a
successful career on Italian TV!
Thus, I started my professional career on variety
shows, and continued with acting, singing, and
dancing in theaters as well as on television. I
even had my own daily live talk show!
I have worked with many Italian stars, such
as Massimo Ranieri and Johnny Dorelli, and
When Luigi awoke, that’s exactly what he did.
He concentrated on his muscles and how they
such choreographers and directors as Franco
moved, and he created stretching exercises to
Miseria, Gino Landi, Garinei, Federico Fellini,
regain control over his body.
and Franco Zeffirelli.
After a long rehabilitation, he managed to
At just 21 years old, I debuted as the lead
study dance again and, miraculously, while
female role “Angelica” in the show Rinaldo
still combating paralysis, he was spotted by a
di Campo at the Petruzzelli Theatre in Bari. It
talent scout and asked to audition for the movie
was one of my greatest accomplishments, and
version of On the Town. This led to an eightI still watch videos of the show today when I
year movie and dance career that included over
need a pick-me-up. My role in A Chorus Line
40 films.
was another life-changing moment. In addition
to some great jazz dancing, I met my husband, Luigi’s dance rehabilitation technique became
who brought me to New York and offered the world’s first official jazz-dance technique.
me my greatest role ever, as a mother to my Between movie takes, he would do exercises
to keep his body limber and coordinated. After
beautiful daughter, Carolina.
some time, other dancers began to follow him.
These days, I do not do much dancing anymore,
One day, Gene Kelly told him to teach it, that
but when I do need to feel like a dancer again,
it was “Good stuff.” In 1951 Luigi started
I take my jazz shoes, leotard, and smile to
teaching jazz classes in Los Angeles, and 1956
Luigi’s studio. Luigi’s energy, charisma, and
he moved to New York City to perform on
kind words always make me feel like I am
Broadway, where he worked with numerous
14 years old again, and like I have the whole
choreographers and eventually opened his own
world ahead of me. Luigi’s teachings, jazz
studio, Studio Maestro, where in addition to
classes, and persona are inimitable.
popular jazz courses, he specializes in dancers
with injuries, teaching them to work around
Luigi: Never Stop Moving
their injuries and to listen to their bodies.
The eighth of 11 children, Luigi Renato was
born to Italian immigrants in the small town of www.studio-maestro.com
Steubenville, Ohio. The other children seemed
Brindiamo!
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11
featured interview
Allies for a New Italy
Renato Miracco, director of the Italian Cultural Institute of New York, explains why he’s so excited
to be working with Jazz at Lincoln Center. After only two years on the job, he has already taken
great steps to achieving his goals.
Brindiamo!: And what exactly are your B!: Getting back to the event you’re doing
goals?
with Lincoln Center, this isn’t the first
time you’ve worked together.
Renato Miracco: To elevate the image of
Italian culture at all levels in America; RM: We at the Institute have a great
create a synergy between the Institute and relationship with Antonio Ciacca, and
museums and similar organizations.
have collaborated several times in the
past. This is by far the biggest event we’ve
B!: Give us an example of what you’re
worked on together. It really highlights
doing to accomplish these goals.
the “new Italy,” which is another one of
RM: We organized the largest exhibition my goals. We want to promote the new
of Giorgio Morandi at the Metropolitan modern Italy in every field, from jazz to
Museum of Art, the biggest Italian science and math, and especially young
exhibition in the last ten years! We also artists. You mustn’t imagine an “old Italy,”
held two other exhibits of his watercolors but rather a “new Italy,” with special
and drawings here and at New York attention to the younger generation. And
University, as a way to spread our efforts one of the greatest aspects of this new
throughout the city.
generation is music.
B!: And what else are you working on?
RM: We want to do more with film and
video. We did something on young
short-film directors, and we’re planning
more in the next year. It’s all related to
a new Italian image, and America is very
curious!
B!: And because we asked Antonio about
food, we’ve got to hear from you. Any
food or wine events at the Institute?
RM: What we are doing is connecting food
to other areas of culture. For example,
in November we’re planning a series
called “Food and Fiction” that will focus
on novelists who write about food in
some capacity, and we’ll open the series
with an event on food and the Futurism
B!: Other artists you’ve helped to exhibit? B!: What’s it like to work with him?
movement. [The great Italian poet and
RM: Guido Reni and Guercino, as well as RM: It’s great! It’s teamwork. We share founder of the Futurism movement]
a lot of contemporary Italian artists, also the idea of exporting a culture that isn’t Filippo Marinetti actually wrote a book
those working in New York City.
ancient, but contemporary. We need allies on food and Futurism.
to get this message across, and Antonio
Ciacca is one of them.
12
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Brindiamo!
www.brindiamochannel.com
featured interview
The Accidental Jazzman: An Hour with Antonio Ciacca
Antonio Ciacca got into jazz completely by accident. While studying engineering in Bologna, a friend invited him to hear Wynton Marsalis play. Twenty
years later Antonio has cultivated a jazz career of his own, and works side by side with Marsalis, his inspiration, designing the program of Jazz at Lincoln
Center (JALC). We caught up with Antonio in his office at Columbus Circle. Black-and-white photographs of his muses adorn what he calls his “wall
of fame.” His young son, Nicolas, sits at a desk in the corner watching cartoons on a laptop, lost in his headphones, and hardly stirs when we enter.
What first struck you about jazz? It was the first
time I saw and heard non-Eurocentric music
live. My whole life, I’d been surrounded by a
white, European tradition. Everything else was
painted as wild and exotic. At that concert, I
saw this other culture for what it really was—
these people for who they really were.
How did it sound to you? Spontaneous, nonEuropean, improvised, a collaborative effort,
teamwork.
Who were your first influences? I’m a very lucky
person, in general. And, of course, I decided
to study jazz, and guess what? Probably the
greatest tenor saxophone player from New
York [Steve Grossman] decided to move,
where? To Bologna. So I was lucky enough to
live in the same city with one of the greatest
saxophone players ever, and he decided I was
good enough to take lessons from him.
Jazz at Lincoln Center Program Director and Jazzman Antonio Ciacca on Food and Music
Now let’s talk about food. Your family is from the conduct the Count Basie Orchestra with Frank
south of Italy, and you lived there for a long time. Sinatra and the Oscar Peterson Trio as the
We hear you have an affinity for Thelonious Monk. Is that some of the best food in the world? Oh, opening act. He once told me that it can’t get
Yeah, yeah. Thelonious attracted me because
he was the opposite of what a classical piano
player is supposed to be. A classical piano
player is supposed to follow certain rules; a
classical piano player is supposed to play the
piano in a certain way; a classical piano player
is supposed to study a certain repertoire—
and he didn’t. So he basically created his own
universe, and he was the king of it.
Tell us about JALC’s collaboration with the
Italian Cultural Institute. This is part of JALC’s
strategy to incorporate different types of jazz
from all around the world. That’s the idea. We
like to pair with other institutions, so we’re
working with the Italian Cultural Institute to
make this happen.
yeah. For me there’s no other place like that.
any better than that.
What do you see as the connection between food So, still on the subject of dreams, if you could play
and music? When we make music, it’s just like with any guy, who would it be? Sonny Rollins.
preparing a meal. You have ingredients, you What would you play? Anything he wants.
have quantities, and you have balances of Anything.
flavors.
What’s your song? “Stardust” by Hoagy
What do a great chef and a great jazz musician Carmichael.
have in common? They study structures. The
elements are different—we deal with notes, And if you were any dish? What would be your
and they deal with tastes, but at the end we’re flavor, and why? That’s a tough one! O.K.,
spaghetti with olio, aglio, peperoncino (oil,
trying to balance elements.
garlic, and spicy red pepper.) The explanation
So, you’re working with Wynton Marsalis, who goes beyond words. It’s just, that’s what’s up.
was your idol, and so you’re sort of living the That is the A to Z of human life. It’s pasta, it’s
dream. I’m living the American dream.
spicy, it’s got garlic. Everything is there.
Let’s say you could have a dream dinner, anybody Hear Antonio perform songs from his album “Rush Life”
There are a lot of Italian jazz musicians from the you want, to sit with, eat with, play music with… [l[ho J^khiZWo Wj Hej^i Ij[Wa^eki[ ,.& 9ebkcXki
south, like yourself. Why do you think that is? who would you choose? Quincy Jones. First, Avenue), and Friday, October 16th, for Italian Jazz Days
They’re closer to Africa. They’re deeply into
traditional and folk music, and this music is
very connected to the traditional music of
North Africa.
How are jazz and Mediterranean music related?
First of all, they’re both folk traditions. Jazz
is the highest, the most sophisticated form of
it on Earth.
www.brindiamochannel.com
because we share the same birthday. March at the Italian Cultural Institute.
14th. He had my dream job, which was to
O.K., let’s do some food and music pairing—a musical meal. Give me a song for every course.
ANTIPASTO: Blues. Because that’s the beginning of every show. It’s a form that’s very easy to understand.
PRIMO: Something from the American songbook. “Night and Day” by Cole Porter, maybe.
SECONDO: That’s the main course. It’s got to be a ballad like “Body and Soul.”
DOLCE: That’s a Latin song. Dolce’s sweet. Sweet is a taste that everybody likes. Everybody likes Latin music because it
has that dancing groove. “My Little Suede Shoes” by Charlie Parker.
Brindiamo!
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2009
13
featured restaurant
LUZZO’S
Get a Slice of Italian Life in the East Village
Whether you are a nostalgic Italian homesick for familiar flavors and
the bustle of your local pizzeria, or a curious connoisseur of Italian
cuisine, Luzzo is a place you ought to know about.
Opened years ago by a man I like to call Mr.
Charlie, but who is better known as Mr. Luzzo, the
restaurant space was originally a bakery (panetteria
MAKING A PIZZA WITH MICHELE
PIZZA “SLICES”
According to Michele, the first ingredient
in Italian), and the wood oven, which was built in
for a perfect pizza is passion! Obviously.
1905, is one of oldest wood ovens in New York
But let’s talk about crust. He uses flour,
City. In 2004 Michele Iuliano took over the
water, salt, sugar, and extra-virgin olive oil.
restaurant with his wife and all-Italian staff, with
Then, to make a classic Margherita, he starts
the goal of creating an authentic Neapolitan Italian
with a sauce made from fresh San Marzano
experience in New York. In fact, the restaurant
tomatoes. Spread it thinly, and be sure to
attracts a largely Italian clientele, which speaks for
leave a border. Next, he tops it with cubes of
the quality and authenticity of the pizza it offers.
mozzarella di bufala. Fresh basil leaves are
the final touch, and the pizza goes in the oven
for just 80 seconds!
For undecided palates, Michele makes a
pizza divided in quarters and folded into little
Pizza as we know it today may
be related to something called
schiacciata, a flatbread served
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garlic, salt, and lard and baked in
a wood oven.
Tomato sauce on pizza came about
after Christopher Columbus
discovered the New World and
the Spaniards imported tomatoes
from Peru.
LUZZO’S
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New York, NY 10003
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www.luzzos.com
14
2009
•
Brindiamo!
COMING SOON
Luzzo’s
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Esposito, a pizza maker, prepared
the flatbread for King Umberto I
and his wife, Regina Margherita,
on a visit to Naples. To honor the
royal couple, he made a pizza with
the colors of the Italian flag, using
tomatoes, basil, and mozzarella for
the red, green, and white.
rolls, like miniature calzones. Simply cut an x
in the center of the dough circle, and use any
toppings you like. Roll up, pinch, and bake.
Michele serves these mini calzones with a
heap of fresh salad in the center.
A crowd favorite at Luzzo’s: The Arugula Pizza
Brindiamo!
•
2009
15
featured restaurant
Don Alfonso Ristorante
Livia and Alfonso Iaccarino come from a long line of culinary families
and are dedicated to preserving the flavors of the Sorrentine Peninsula,
arguably one of the most beautiful spots in Italy and the world.
While both of them have traveled extensively, the place, they raised the simple fare to their
they maintain a respect for their origins, and highest standards. All ingredients come from
today with the help of their sons Ernesto and
the surrounding area of Sant’Agata sui Due
Mario, they offer guests a refined experience Golfi, and are drizzled in local extra-virgin
of Mediterranean haute cuisine.
In 1890 Alfonso Costanzo Iaccarino, the
grandfather of the present-day Alfonso,
olive oil in an effort to draw out the essence
of each flavor—and, in doing so, offer guests
the ultimate taste of the region.
returned to Sant’Agata sui Due Golfi after To ensure such quality, Alfonso began
years in America. The location is stunning, at farming a plot of land in nearby Termini
a point between the Gulf of Naples and the
(Punta Campanella), where he cultivates his
Gulf of Salerno on the west coast of Italy. Both own organic produce. The proof is on the
bodies of water are renowned for their coastal palate. Dishes like Don Alfonso spaghetti and
vistas and charming islands. Lush green hills rigatoni, Lucano goat cheese with fresh herbs,
are dotted with lemon and olive trees, and sweet-and-sour lobster, and coffee-infused
there is a constant sea breeze. The region also zabaglione cream are only a sampling of this
flaunts an infamous culinary heritage, rich sophisticated menu.
with seafood, citrus, and vibrant flavors.
When Grandfather Alfonso opened his
Livia and Alfonso’s passion for food and wine
has been recognized worldwide; in fact, Don
small restaurant over a century ago, he had Alfonso received two Michelin stars from the
no idea that it would go on to become one
respected guide and continues to top the list
of the most respected establishments in the of essential stops on the Italian gastronomic
country. When Livia and Alfonso took over tour.
www.donalfonso.com
16
2009
•
Brindiamo!
featured chef
Odette Fada
Odette Fada has always known that she wanted to become a chef. She grew up in the city of Brescia, 51 miles from
Milan in the Lombard region of northern Italy, and has fond memories of cooking with fresh ingredients from her
family’s garden, and using her mother’s own jams to make crostate (fruit tarts). “I always loved cooking and baking
for my five brothers and sisters,” she says.
At just 13 years of age, and already passionate
She joined San Domenico NY as executive chef
about a career in the culinary arts, Odette in 1996 and still heads up the kitchen today.
persuaded her parents to allow her to attend Odette was nominated for the 2003 Best Chef
the Instituto Professionale Alberghiero in in New York City Award by the James Beard
Iseo, the region’s most prestigious culinary Foundation, has been named one of the best
and hospitality institution. After graduation, Italian chefs by Wine Spectator, and was the
Odette helped her brother open a trattoria winner of the 1999 White Truffle Competition.
in Brescia. She went on to work at some of
Odette’s refined style perfectly matches the
Italy’s highest-rated restaurants, including culinary philosophy at San Domenico NY.
Ristorante Castello Malvezzi in Brescia, Her focus on primary ingredients results in
Ristorante Vissani in Baschi, and Convivio creations characterized by intense, pure taste.
Vissani in Rome.
While working as chef de cuisine at Convivio,
Regional Italian dishes are presented with her
trademark simplicity and elegance.
Odette met the late Italian restaurateur Mauro In December 2001, Odette was a featured
Vincenti, whose Rex Il Ristorante in Los chef during the Gourmet Experience weekend
Angeles had already become one of the most
organized by Gourmet magazine at Copia: the
famous and innovative Italian restaurants in American Center for Wine, Food, and the Arts
America. Vincenti was so impressed with her
in Napa, California. She was paired with Alain
that he asked her to come to California and
Ducasse for a demonstration, alongside other
take over as his chef. For the next five years, notable chefs like Nobu Matsuhisa, Rocco
Odette introduced her style of refined regional diSpirito, Ferran Adria, and Thomas Keller.
cooking and earned Rex accolades from both
customers and the media, including the Los
Angeles Times’ highest rating. She also created
high-profile menus for the entertainment
Odette is already considered one of New York
City’s best Italian chefs, and yet her culinary
career path remains largely ahead of her.
industry, such as the Grammy Awards dinners www.sandomeniconewyork.com
for over 1,000 guests.
On June 10, 2009, NASDAQ OMX Group,
Inc. hosted its third annual NASDAQ OMX
Food & Restaurant Industry Forum, including
panel discussions about current and future trends
of the food and restaurant industry sectors.
Ornella Fado, creator and hostess of the television
program Brindiamo! –“A Toast to the Finest
Italian Restaurants” on NYCTV, interviewed such
international chefs as Kerry Heffernan of South
Gate and Odette Fada, executive chef at SD 26.
Ornella also spoke at the NASDAQ closing bell
ceremony, before panel participants.
Brindiamo!
•
2009
17
brindiamo! news
Brindiamo!
TM
Fabulous Favorites
CEO
ORNELLA FADO
OK Productions
2109 Broadway, 8-104
New York, NY 10023
Per concludere in dolcezza ed in bellezza—here are my favorite things.
www.brindiamotv.com
6.
1.
brindiamo@earthlink.net
Brindiamo! launched the first
2.
cooking-demo dinner night on
LWb[dj_d[Êi:Wo(&&/"WdZj^[
night was a great success.
We are hosting a Brindiamo! Night the
Brindiamo! Special Thanks:
Frank De Lucia, Milly Perez,
the OK Productions crew, and
our great chefs.
STEPHEN SHADRACH is
the official photographer of
Brindiamo! and Ornella Fado.
first Friday of each month, so stay tuned
3.
jeb[Whdceh[WXekjekhd[njkfYec_d]
cooking-demo dinner.
This is a great opportunity to cook, learn,
and enjoy dinner with new friends and
Ornella Fado.
We at Brindiamo! always welcome
4.
our friends with great prosecco
5.
(Italian champagne), and then our chef
1. Necklace Nicole Romano has a very beautiful collection of jewelry this year—so bold! 2. Tea cakes They
talks about the menu of the night and
look just like gold bricks, and I store them in my kitchen thinking, “I have gold in my cabinet!”—gold for my
teaches us how to make delicious recipes,
stomach. When I first tasted this tea cake, I thought that it was the most delicious cake I had tasted in all
from homemade pasta to filet mignon,
my life. At the new restaurant Caravaggio, they offer tea cakes as a party favor after your delicious meal. 3.
to molten chocolate cake.
Gone With The Wind is one of my favorite movies. Margaret Mitchell wrote only one novel in her life, but
this novel became one of the most beloved movies of all time. There is so much
drama, romance, passion, cruelty, and cynicism, but Scarlett’s proclamation,
“After all, tomorrow is another day!” always leaves the audience with a simple,
optimistic thought. Vivien Leigh played a perfect Scarlett. 4. This Alessi egg
holder is perfect for holding your egg, and also to help you keep smiling while
Watch Brindiamo! every Saturday at 10:30 a.m.
your are eating. 5. Tinker Bell I just love Tinker Bell. I love her pretty face and
WdZ/0)&f$c$edDO9JL$
her huge personality. I love that she always speaks her mind, and it’s not always
easy when you are such a little fairy. 6. Ray Ban sunglasses I find Ray Ban Visit us online at www.brindiamotv.com
and www.brindiamochannel.com.
sunglasses to be very special, and they fit me just perfectly.
Brindiamo!ON AIR
Join me, Ornella Fado, for an unforgettable
immersion into the authentic cuisine and culture of
the magnificent Amalfi Coast. Visit wineries and
beYWb\Whci"WdZ[d`eo]h[WjYkb_dWho[nf[h_[dY[i
at world-class restaurants, like Don Alfonso,
featured in an episode of Brindiamo!
Editor-in-Chief
PAMELA JOUAN
Managing Editor
ANNIE SHAPERO
Assistant Editor
STEPHANE HENRION
Copy Editor
KELLY SUZAN WAGGONER
Contributing Editors
ANNIE SHAPERO
PAMELA JOUAN
Photography
STEPHEN SHADRACH
Advertising
advertising@hautelifepress.com
Marketing Director
KATHERINE PAYNE
HLP
321 Dean Street
Suite 1
Brooklyn, NY 11217
Printed and bound in the U.S.A.
AMALFI COAST TOUR
18
2009
•
Brindiamo!
HLP makes every effort to ensure
that the information it publishes
is correct but cannot be held
responsible for any errors or
omissions.
© 2009 All rights reserved.
Reproduction without permission
is strictly prohibited.
“One of A merica’s top 25
Caber net Sauvignon producers
of the l ast 25 years”
– Wine & Spirits M agazine, October 2007
2 0 0 6 W i ner y of t he Y e a r
%JTUSJCVUFECZ8+%FVUTDI4POT-UE)BSSJTPO/:XKEFVUTDIDPN
Reserve Tier:
Crafted from the finest vineyard sources, the Reserves represent the
pinnacle of winemaking at Geyser Peak Winery. Superlative grapes
are transformed into the seductive and boldly expressive Reserve
wines, a process that commences with a rigorous selection in the
vineyard and continues through fermentation, blending, and aging.
Geyser Peak Reserves are noted for their depth of character and
complexity and are enjoyed by oenophiles the world over.
Alexander Valley Cabernet Sauvignon:
Ascentia Vineyard, which sits on rolling hillsides of diverse soil
types and sun exposures, and Walking Tree Vineyard, on an Eastfacing slope just above the winery, are cultivated year-round by a
dedicated team and form the core of the winery’s Cabernet program.
The vines yield grapes of intense berry fruit aromas and flavors and
richly textured palate structures.
w w w.w j d e u t s c h . c o m