Today marked the last day of Identità NY, the fancy Italian food fest held at Eataly over the past three days, where 11 of the world’s most acclaimed Italian chefs were invited to cook. The event culminated in an 11-course 60-person $400 meal last night at Manzo Ristorante. One of the chefs, Massimo Bottura of two-Michelin-starred Francescana in Modena, Italy (sixth in San Pellegrino’s Top 50 list), celebrated the end of the festival today with a couple cocktails he threw together for whosoever happened to walk in the door at Enoteca Di Palo on Grand Street. He was there demonstrating uses for his line of Villa Manodori premium olive oils and balsamic vinegars, which he uses at his restaurant and can be found at both Di Palo’s and Eataly. He drizzled some of the Dark Cherry Balsamico (aged in cherry wood) on the inside of a glass and swirled it around with Prosecco.
“There’s Joël Robuchon, there’s Ferran Adrià, and there’s my grandmother in the middle,” he said when describing the dish he cooked last night, the leftovers of which he also offered up to shoppers: a take on pasta fagioli made with Robuchon-style foie gras custard, bean puree, and radicchio rosso. He then turned his attentions back to his oils and vinegars. “It’s a balsamico bellini!” he exclaimed, adding, “You can do more with vinegar than just cook.”
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