Tag Archives: Puglia

Top 10 Foods to Get at NYC’s San Gennaro Festival

This list of top 10 foods to get at NYC’s San Gennaro Festival in Little Italy is the definitive guide to the traditional foods eaten by Italian Americans.

1. If you try nothing else at the San Gennaro festival, you have to try cannoli.

La Bella Ferrara cannoli

Where to get cannoli:  the legendary Ferrara on Grand Street and Mulberry, La Bella Ferrara on Mulberry, Caffe Palermo on Mulberry, Caffe Roma corner of Mulberry and Broome.

2. Sausage and peppers sandwiches–When Italians go to festivals, this is what they get.

Where to get sausage and peppers–at a stand.

3.  Zeppole are fried dough balls in powdered sugar–a staple of Italian festivals.

Where to get zeppole–at a stand.

4.  Clams

Where to get clams–at a stand, Umberto’s Clam House on Mulberry.

5.  Pizza/calzones

Where to get pizza/calzones–Sal’s on Broome Street (the fried calzone is to die for!), the first pizzeria in America–Lombardi’s on Spring Street.

6.  Torrone–Italian nutty nougat confection

Where to get torrone–at a stand or at Ferrara on Grand.

7.  Italian cookies

Where to get Italian cookies–the legendary Ferrara on Grand, La Bella Ferrara on Mulberry, at a stand.

8.  Gelato

Where to get gelato–Ferrara on Grand, Caffe Roma on Broome, Mo on Mulberry.

9.  Pasta

Where to get pasta–Puglia on Hester, Vincent’s on Hester/Mott, Angelo’s of Mulberry Street, Benito One on Mulberry.

10. Italian pastries

Where to get Italian pastries–the legendary Ferrara on Grand Street and Mulberry, La Bella Ferrara on Mulberry, Caffe Palermo on Mulberry, Caffe Roma corner of Mulberry and Broome.

–Dina Di Maio

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I Trulli, Puglian Cuisine in New York City

The trend in New York these days is regional Italian food–not the “Northern Italian” cuisine found at so many of the city’s Italian restaurants but the food from Italy’s 20 regions.  I Trulli is the cuisine of Apulia or Puglia, the heel of Italy’s boot.  It is named after the trulli, or circular, white, stone hobbit-like houses found in Alberobello and other cities in Puglia.  While I Trulli has been open in New York for a number of years, this was my first visit.

The menu at I Trulli has some interesting Puglian classics, but the majority of it is characteristic of Southern Italy or Italy in general.  For example, the malloreddus from Sardinia, cavatelli with broccoli rabe (they add almonds); spaghetti with meatballs and tomato; penne with ricotta, tomato and basil; eggplant parmigiana; veal Milanese; chicken parmigiana; broccoli rabe with pepperoncino and more.

It’s hard to see our bread for the evening, but it came with ricotta cheese, the current condiment of choice at Italian restaurants in the city instead of the typical olive oil.

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The focaccia was very good–fresh and with pronounced tomato flavor.

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We got the fritto misto for antipasto.  This pic is not the best–it kind of looks like a huge fried grasshopper–sorry about that.  But it was fried calamari and whitebait, a general term for small fish–which may have been sardines.

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We also got the panzerotti, which are the smaller, Puglian version of calzones.  I got the classic tomato and cheese, and they were very good.

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I thought it would be fun to try a salumi and cheese plate as well although none of these were from Puglia.  I got the mortadella; talleggio, a cow’s milk cheese from Lombardy; and crotonese, a sheep’s milk cheese from Calabria.  All were very good.

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For my entree, I wanted to get the orecchiette because those are characteristic of Puglia, but I didn’t want to eat rabbit ragu.  So I got the cavatelli with broccoli rabe and toasted almonds.  It was good.

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My friend got the malloreddus with saffron, sausage and tomato.  It was good as well.

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