9/1/2023 0 Comments Osteria umbra smithtown menu![]() ![]() Pasta dough needs to rest so that the gluten relaxes enough for the next step in the process: rolling it out. “I work with love, and the pasta is how I express myself.” “It’s a job, but not really a job,” Vallorini said. ![]() And the reputations of both restaurants rest, in no small part, on their skill in making it. But both of them share a passion for pasta. Ronzetti grew up in East Meadow Vallorini was born and raised in the Italian region of Umbria. Her process followed the same general outlines as Ronzetti’s but there were differences: She beat the eggs with her fingers, and her dough contained whole eggs and a few yolks, plus a little olive oil and salt.Ĭhef Sabrina Vallorini in the kitchen at Osteria Umbra in Smithtown. ![]() You can see it on my face: When I’m making pasta, I am in the zone.” Silence wasn’t necessary for her to achieve peak pasta performance: She and Kopels (who was in his own zone, contentedly butchering fish) chatted about their weekly menu, how they would transform their market haul into the seasonal four-course menu that changes every week.īy clicking Sign up, you agree to our privacy policy.Īdjacent to the kitchen run by her husband, chef-partner Marco Pellegrini, she worked at a long butcher-block counter that was installed to suit her diminutive height. “It’s not just the nuts and bolts of kneading dough,” she said. ![]() Ronzetti views the practice as one part exertion, one part meditation. “But I think I do a better job than the machine.” Even if it isn’t better for the pasta, it’s unquestionably better for the chef. Then it was time to knead, pushing and pulling the dough to activate the gluten (the proteins in wheat and some other grains) that will endow it with elasticity and bounce. Bottom: Ronzetti cuts a sheet of pasta on a stringed tool called a chitarra. Top: At 18 Bay, fresh pasta is made the traditional way and begins with soft-wheat flour and eggs. Location: 197 Terry Road, Smithtown, (631) 780-6633.Left: Chef Elizabeth Ronzetti at 18 Bay on Shelter Island. Nicest most upscale restaurant in our little area. “After a decade + of this location being a bust for restaurants, in comes chef Marco. “This place is bringing Smithtown Blvd back on the map,” he wrote. Joey D, of Commack, agrees and said it is a must-try place. But the food is just about the most amazing I've ever tasted this side of the Atlantic.” “The wine list is fantastic, including the dessert wines. “The staff is courteous and knowledgeable,” she wrote. On Yelp, Suzanne S, of Smithtown, said that she returned two weeks in a row to eat at Osteria Umbra and highly recommends it. tomahawk CAB ribeye steak with grilled artichokes ($128). Their main courses consist of Maialino, which is slow roasted rotisserie suckling pig cooked over a wood fire, served with shallots alla ghiotta sauce ($35) Chicken, slow roasted rotisserie back quarter cooked over a wood fire with roasted potatoes ($26) and Wood Fired Tomahawk for two, which is a grilled 32-oz. Of course the menu has a great selection of pasta dishes that include Beef Agnolotti, homemade agnolotti stuffed with braised beef, served with gravy and 24-month parmigiano reggiano ($26) Veal Maltagliati, homemade maltagliati with white veal sauce, aromatic herbs and dry aged ricotta cheese ($25) and Gnocchi with Lamb Sauce, home made potato gnocchi with lamb bolognese and pecorini romano cheese ($24). The menu features starters like Grilled Calamari, which is grilled calamari skewers seasoned with Italian breadcrumbs and topped with lemon vinaigrette ($17), Chickpea Passatina, Consisting of chickpea passatina with sauteed shrimp and spring microgreens ($16), and Beef Carpaccio, beef tenderloin with arugula, black summer truffles, parmigiano reggiano and balsamic vinegar ($16). Pellegrini came to America from Italy in 2013 when he opened Caci North Fork in Southold, which has since closed. Osteria Umbra, a new Italian restaurant opened in Smithtown in September, offering cuisine inspired by Executive Chef Marco Pellegrini’s hometown of Foligno in Umbria, Italy. ![]()
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