More than 30 New York City restaurants and pizzaiolos came together under the stars last night for Ronzoni’s La Sagra Slices as part of the New York City Wine & Food Festival. Held at Pier 92, the event featured some of the best and most creative versions of the city’s favorite food for a walk around tasting
More than 30 New York City restaurants and pizzaiolos came together under the stars Thursday night for Ronzoni’s La Sagra Slices as part of the New York City Wine & Food Festival. Held at Pier 92, the event featured some of the best and most creative versions of the city’s favorite food for a walk around tasting.
Musician Jon Bon Jovi came out to support dad John Senior’s new line of Bongiovi Brand Pasta Sauces.
Jim Lahey of Co., created a Corn Pie with corn, mozzarella, cherry tomatoes, kale, basil, garlic and aleppo pepper. (230 Ninth Avenue, www.co-pane.com)
Don Antonio by Starita brought “Pizza Urbani”, a Neapolitan pizza topped with crescenza BelGioioso, white truffle cream, speck, fresh black Urbani truffles, assorted mushrooms and basil. (309 W. 50th Street, www.donantoniopizza.com)
Chefs of Emily in Brooklyn toss pizza dough.
One of the most unique pizzas of the night came from Emily. Called “The Emily”, it’s a white pizza topped with pistachios, truffle sottocenere cheese and honey. (919 Fulton Street, Brooklyn, www.pizzalovesemily.com)
Forno Rosso Pizzeria made a “Brigante” with mixed cream basil and pistachio, burrata, cherry tomato, arugula, shaved parmigiano and extra virgin olive oil. (327 Gold Street, Brooklyn)
Isola Trattoria & Crudo Bar did a Sicilian style called “Sonny’s Sicilian”. (9 Crosby Street, www.morganshotelgroup.com)
Nicoletta is known for their Calabrese style with thick cut pepperoni, fennel sausage, red onions, pomodoro, and mozzarella. (160 2nd Avenue, www.nicolettanyc.com)
Pizzetteria Brunetti’s “Tea’s Pizza” pre-oven.
The “Tea’s Pizza” from Pizzetteria Brunetti, with stracciatella, gorgonzola dolce, cherry tomato, prosciutto, arugula and truffle oil. (626 Hudson Street, www.pizzetteriabrunetti.com)
Chefs from Pizzetteria Brunetti & Emily discuss pizza technique.
Rubirosa Ristorante brought their famous Tie-Dye pizza with vodka, tomato, pesto sauces and fresh mozzarella. (235 Mulberry Street, www.rubirosanyc.com)
Chef Pasquale Cozzolino of Neapolitan spot Ribalta shaves white truffles onto one of their pies. (48 E 12th Street, www.ribaltapizzarestaurant.com)