Parma Nuova Brings Real Emilia-Romagna Food To New york city’s Upper East Side

Under the single name Parma, this old-style Italian dining establishment had actually been a component on Manhattan’s Upper East Side considering that 1977, opened by Elio Guaitolini and later on owned by John Piscina. Now, as Parma Nuova, it has actually been magnificently changed by owner Giorgio Manzio, a Sicilian who has actually operated in New york city’s Da Silvano, Le Cirque, Bella Blu and La Masseria. Manzio has actually partnered with Giuseppe “Peppe” Iuele, Vincenzo “Enzo” Ruggiero and Executive Chef Giuseppe “Pino” Coladonato of La Masseria Group, which has actually had broad success with 2 dining establishments and a café in New york city, one in Providence, RI, and another in Miami.

When this was Parma, the menu was a mix of formulaic Italian and Italian-American meals, now Parma Nuova’s menu is concentrated on the food of Parma and its surrounding area of Emilia-Romagna. Naturally, Parma is popular for its Parmigiano-Reggiano cheese and Prosciutto di Parma, which are laced throughout the menu, in addition to hand-made, packed pastas that are a specialized of the area.

Just Like other La Masseria Group dining establishments, Parma Nuova is developed by Libby Langdon with strong black-and-white contrasts and classic Italian posters and images of the city of Parma. French doors open onto the street, and there’s a wall of white wine. There are great table settings with slim lights and linens as befits the atmosphere, which is focused by a big screen of flowers.

As at all the group’s dining establishments, the welcome and service personnel are as very well pleasant as they are well tuned. The white wine list has about 80 choices, though it would be good to have some white wines from Emilia-Romagna, like a dry Lambrusco that complements the area’s abundant food.

Amongst the antipasti is felino salamia specialized of the area, hardly ever seen culatello and truffled pecorino served with tavolaccio di Parma con gnocco fritto, hot fried puffs of yeasty dough ($26). Colodonato improved his fried zucchini ($15) years earlier at La Masseria and now they are a signature product you will not discover much better throughout the city. They have the extra satisfaction of a chickpea puree. The very same fragile frying is accorded calamari and cauliflower ($24). Parma Nuova likewise has an impressive, velvety, sweet eggplant Parmigiana design ($21.50) and all these appetisers might be taken pleasure in by 2 or more individuals.

Emilia-Romagna’s food is understood for its richness, and you will not quickly discover the area’s cappellacci all’Emiliana ($29.50), a big veal-stuffed kind of tortellini with a mushroom ragu. Tonnarelli ($25.50) is provided the cacio e pepe treatment, however it is set into a crispy shell of Parmigiano cheese that contributes to the lusciousness. Naturally, there is gnocchi (($32), lavished with a Parmigiano mousse and shavings of black truffles. (White ones will be available in quickly.)

If you are a risotto fanatic, you will praise the uncommon variation made with arborio prepared in Champagne and set with pieces of roasted quail in a silky decrease of red white wine ($42).

Meals are easier, as they need to want these abundant starts. So, I suggest the carefully prepared fillet of branzino in experienced “insane water” ($42). A plump chicken is continued the frying pan and sliced ​​with its juices ($35), while their improved veal alla milanese with greens ($35), called “elephant ear,” has a crispy thinness that maintains the real taste of the meat within.

All desserts ($13.50) are house-made, consisting of a ricotta cheesecake with a chosen vanilla edge; Torta di Mamma Paola, a flourless chocolate cake served with vanilla ice cream influenced by Ruggiero’s mom’s dish; a tiramisu significantly lighter than lots of other variations; and delizia al limonea lemon custard cream cake topped with Chantilly cream.

The Upper East Side utilized to have an excellent variety of Italian dining establishments much cherished by the community’s upscale, if not constantly critical, clients. Some were pioneers for Northern Italian food, like Il Monello, Coco Pazzo and the still fantastic Sandro’s. However Parma Nuova becomes part of a brand-new generation of regionally focused Italian dining establishment, led not by young acolytes with 10 products on their store trattoria menus however by experienced Italian specialists, whose years of cooking and service make this a bellwether throughout New york city.

PARMA NUOVA

1404 3rd Opportunity

212-535-3520

Open for supper nighttime

Under the single name Parma, this old-style Italian dining establishment had actually been a component on Manhattan’s Upper East Side considering that 1977, opened by Elio Guaitolini and later on owned by John Piscina. Now, as Parma Nuova, it has actually been magnificently changed by owner Giorgio Manzio, a Sicilian who has actually operated in New york city’s Da Silvano, Le Cirque, Bella Blu and La Masseria. Manzio has actually partnered with Giuseppe “Peppe” Iuele, Vincenzo “Enzo” Ruggiero and Executive Chef Giuseppe “Pino” Coladonato of La Masseria Group, which has actually had broad success with 2 dining establishments and a café in New york city, one in Providence, RI, and another in Miami.

When this was Parma, the menu was a mix of formulaic Italian and Italian-American meals, now Parma Nuova’s menu is concentrated on the food of Parma and its surrounding area of Emilia-Romagna. Naturally, Parma is popular for its Parmigiano-Reggiano cheese and Prosciutto di Parma, which are laced throughout the menu, in addition to hand-made, packed pastas that are a specialized of the area.

Just Like other La Masseria Group dining establishments, Parma Nuova is developed by Libby Langdon with strong black-and-white contrasts and classic Italian posters and images of the city of Parma. French doors open onto the street, and there’s a wall of white wine. There are great table settings with slim lights and linens as befits the atmosphere, which is focused by a big screen of flowers.

As at all the group’s dining establishments, the welcome and service personnel are as very well pleasant as they are well tuned. The white wine list has about 80 choices, though it would be good to have some white wines from Emilia-Romagna, like a dry Lambrusco that complements the area’s abundant food.

Amongst the antipasti is felino salamia specialized of the area, hardly ever seen culatello and truffled pecorino served with tavolaccio di Parma con gnocco fritto, hot fried puffs of yeasty dough ($26). Colodonato improved his fried zucchini ($15) years earlier at La Masseria and now they are a signature product you will not discover much better throughout the city. They have the extra satisfaction of a chickpea puree. The very same fragile frying is accorded calamari and cauliflower ($24). Parma Nuova likewise has an impressive, velvety, sweet eggplant Parmigiana design ($21.50) and all these appetisers might be taken pleasure in by 2 or more individuals.

Emilia-Romagna’s food is understood for its richness, and you will not quickly discover the area’s cappellacci all’Emiliana ($29.50), a big veal-stuffed kind of tortellini with a mushroom ragu. Tonnarelli ($25.50) is provided the cacio e pepe treatment, however it is set into a crispy shell of Parmigiano cheese that contributes to the lusciousness. Naturally, there is gnocchi (($32), lavished with a Parmigiano mousse and shavings of black truffles. (White ones will be available in quickly.)

If you are a risotto fanatic, you will praise the uncommon variation made with arborio prepared in Champagne and set with pieces of roasted quail in a silky decrease of red white wine ($42).

Meals are easier, as they need to want these abundant starts. So, I suggest the carefully prepared fillet of branzino in experienced “insane water” ($42). A plump chicken is continued the frying pan and sliced ​​with its juices ($35), while their improved veal alla milanese with greens ($35), called “elephant ear,” has a crispy thinness that maintains the real taste of the meat within.

All desserts ($13.50) are house-made, consisting of a ricotta cheesecake with a chosen vanilla edge; Torta di Mamma Paola, a flourless chocolate cake served with vanilla ice cream influenced by Ruggiero’s mom’s dish; a tiramisu significantly lighter than lots of other variations; and delizia al limonea lemon custard cream cake topped with Chantilly cream.

The Upper East Side utilized to have an excellent variety of Italian dining establishments much cherished by the community’s upscale, if not constantly critical, clients. Some were pioneers for Northern Italian food, like Il Monello, Coco Pazzo and the still fantastic Sandro’s. However Parma Nuova becomes part of a brand-new generation of regionally focused Italian dining establishment, led not by young acolytes with 10 products on their store trattoria menus however by experienced Italian specialists, whose years of cooking and service make this a bellwether throughout New york city.

PARMA NUOVA

1404 3rd Opportunity

212-535-3520

Open for supper nighttime