Buongiorno! I was in the city that never sleeps all last week for work, so I didn’t get a chance to post. I’m a country boy mostly but what I like about New York City is that there’s always something new to discover. A new street, a little shop, an off the wall concept, a cRaZy outfit and if you can think of it, it’s probably waiting to be found in some little corner of the city. I had a great meal at my friend’s restaurant “Forge” so a big thanks to Chef Marc Forgione and partner Chris Blumlo. The menu is always changing but if you get a chance to head down there soon, try the pumpkin creme brulee… it’s delicious!

I also got a chance to have lunch at one of my favorite Italian restaurants in the city, Bar Pitti. The food is authentic and very good. The owners and staff are all Italian and many of the customers are Italian as well. I sat near a group that was from Veneto (their accent gave them away) and had “Rigatoni Pitti” cooked perfectly al dente. If you’re in New York, check them out but bring cash… cause that’s all they take.

PS – I have gotten feedback that people are having trouble viewing posts on Italyville… wondering if anyone else is having difficulty viewing posts.

The doors are open at FORGE, so if you find yourself in New York City any time soon, make sure you stop by for a great meal. You can also view the menu at www.forgenyc.com and there’s a special appetizer made with olive oil direct from my grandparents’ farm in Calabria! (see sheep milk’s ricotta appetizer on the menu page) Marc and my brother Mike traveled Europe together after college and stayed at my grandparents’ place for a few days. The Calabrian olive oil obviously had an affect on Marc (if you’re Calabrese you already know it’s the best in the world.) If you haven’t read the post on Chef Marc Forgione click here.

Forge
134 Reade Street, NYC 10013
212.941.9401

Here’s a few photos from the restaurant (from the Forge website.) Buon Appetito!

Marc Forgione is a good friend of our family. He went to college with my brother Mike and after graduating Marc, my brother and a few other buddies backpacked through Europe (Edgar, Lou, Steve and Jay.) I had to include all their names or I would have gotten an email or 2! They had a memorable few days in Bologna sleeping on my couch and floor and a very interesting experience at the Pronto Soccorco that involved a few stitches for Steve, they also made a stop at my Aunt’s place in Lucerne and another stop in Calabria to visit my grandparents.

Back to Marc: Marc is a top chef in New York City and was most recently the executive chef for the BLT Restaurant Group. He is opening a new restaurant next week called FORGE located at 134 Reade Street in NYC. I’ll post the menu once Marc gives me the ok, which includes a special item direct from my grandparents’ farm in Calabria!

If you’re in the city anytime soon, make sure to stop by FORGE…. I can guarantee you won’t be disappointed.

Here’s Marc and his father Larry Forgione (If you know anything about chefs and restaurants, you might recognize the name) on the Today Show yesterday with Ann Curry. What are they making? Pizza Rustica! My brother the home-chef already chimed in that he should brush some butter on the top to give it a golden brown finish. I’m wondering how he was allowed to make it outside of Easter?? I thought that was against the rules. However, I love the idea! Why limit it to once a year?

P.S. -Does anyone recognize the name Forgione outside of chefs and cooking? ring a bell? A southern Italian saint maybe? that’s right, Padre Pio’s birth name was Francesco Forgione and he happens to be Marc’s great great Uncle.