New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

La Dolce Vita


Basta pasta? Never. At this moment in our culinary history, with a rustic new panini bar or elegant osteria opening nearly every week, New York has officially consummated its love affair with Italian food. No matter how much there is, we never seem to get enough. “It’s the kind of food you can eat every day,” says Fiamma chef Michael White. “It makes the most of seasonal ingredients, letting them stand on their own.” That’s also what makes it a natural for summer entertaining. We invited White and seven of his equally impassioned peers to put together an Italian-flavored feast resounding with freshness and simplicity, from Mario Batali’s savory seafood and vegetable antipasti to Tom Valenti’s zesty charcoal-grilled chicken and panzanella, which truly shines, he says, “when the tomatoes are gorgeous.” Parsley-packed salsa verde transforms David Pasternack’s succulent grilled calamari, and potent red-wine mayo meets its mouthwatering match in Rocco DiSpirito’s cured-beef bruschetta. White’s piquant pasta salad is picnic-perfect, and Scott Conant shows why his supernal spaghetti and tomato sauce has caused such a stir. “People want something they can recognize,” he says. It might look familiar, but it tastes spectacularly fresh.

The Recipes

Broccoli Soffriti

Eggplant Caponata

Basic Tomato Sauce

Marinated Mussels

Cured-Beef-Tenderloin Bruschetta with Red-Wine Mayonnaise

Ricotta Gnocchi with Sweet-Fennel-Sausage Ragu

Spaghetti with Tomato-and-Basil Sauce

Orecchiette with Manila Clams and Radicchio

Spaghetti Aglio-Olio with Squash Blossoms

Gemelli with Asparagus

Seafood Risotto

Baked Asparagus and Egg

Grilled Calamari with Salsa Verde

Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

Text by Robin Raisfeld


Current Issue
Subscribe to New York

Give a Gift