Photography courtesy of Trattoria Italienne.
We look forward to trying Trattoria Italienne in New York City.
Opened in 2016 by Chef Jared Sippel and General Manager James King, Trattoria Italienne offers a casual dining experience rooted in Northern Italian and Southern French cuisine.
Chef Sippel’s cuisine highlights the best products of the season and focuses on the close relationships with our purveyors. The wine program showcases regional specific wines to pair alongside the menu, providing an authentic ‘old world’ dining experience.
HOURS & LOCATION
View Trattoria Italienne at 19 West 24th Street,
New York, NY 10010 on Google Maps
Call Trattoria Italienne by phone at 212-600-5139
5:30PM – 11PM (Mon -Thu) • 5:30PM – 12AM (Fri – Sat)
11:30PM – 2:30PM (Sat & Sun)
When people think of barbecues, many think of foods loaded with fat, salt and sugar, which can seem challenging if you are trying to eat healthy. However, it is possible – and easier than you think – to host a balanced cookout with nutritious options, without sacrificing flavor or quality.
Smithfield nutritionist Erin Thacker, MA, RDN, recommends these tips for hosting a backyard barbecue that will leave your guests healthy and happy:
- Stick to lean protein: fresh pork cuts such as sirloins, tenderloins, boneless loins and chops are packed with protein and contain key nutrients like vitamin B6, thiamin, phosphorus, niacin, potassium, riboflavin and zinc. Smithfield fresh pork tenderloins and boneless sirloin roasts are even certified by the American Heart Association* as heart-healthy foods.
- Layer on fruits and veggies: grilled vegetables make for a quick and delicious side dish, and grilled fruits are a health-conscious way to end the meal on a lighter note.
- Lighten up: swap mayonnaise and heavy creams for Greek yogurt and vinegars, and opt for homemade dressings or sauces instead of store-bought condiments, which often have high sugar contents.
Try these simple, dietitian-approved recipes for Grilled Fresh Pork and Veggies with Lemon or Sweet and Spicy Fresh Pork Mini Kebabs. For more healthy and great-tasting recipe ideas, visit Smithfield.com.
Grilled Fresh Pork and Veggies with Lemon
Prep time: 8 minutes
Cook time: 22 minutes
- 1 Smithfield Fresh Pork Tenderloin, cut into four thick slices
- 2 teaspoons garlic pepper
- 1 zucchini squash, cut in half lengthwise
- 1 yellow summer squash, cut in half lengthwise
- 1 large portobello mushroom
- 1/2 large red bell pepper, cut in half lengthwise and flattened
- 1/2 large red onion, cut into slices
- 1 lemon, cut in half
- 1 tablespoon olive oil
- Heat charcoal or gas grill to medium-high. Season fresh pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145-160° F.
- Brush both sides of zucchini squash, yellow squash, mushroom, pepper and onion, plus cut sides of lemon, with oil.
- Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut-side down, and cook additional 2 minutes.
- Place vegetables and lemon on cutting board; coarsely chop vegetables. Serve with fresh pork slices on top; squeeze lemon over meat.
Nutritional information per serving: 200 calories; 6 g total fat; 1 g saturated fat; 75 mg cholesterol; 75 mg sodium; 8 g total carbohydrates; 2 g dietary fiber; 4 g sugars; 30 g protein.
Sweet and Spicy Fresh Pork Mini Kebabs
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 16 kebabs
- 1 Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Sirloin, cut into 1-inch cubes
- 1/2 pineapple, cored and cut into 16 (1-inch) cubes
- 2 red bell peppers, cut into 16 (1-inch) pieces
- 16 bamboo skewers (6 inches), soaked in water and drained
- 2/3 cup honey
- 2 tablespoons balsamic vinegar
- 2 teaspoons Caribbean jerk seasoning
- Heat gas or charcoal grill to medium-high.
- Thread two pieces of fresh pork sirloin, one pineapple cube and one red pepper piece onto each skewer. Wrap exposed end of skewer with foil to discourage scorching.
- Mix honey, vinegar and jerk seasoning together for glaze.
- Grill kebabs approximately 10 minutes, turning occasionally, until fresh pork reaches internal temperature of 145° F and then rest for 3 minutes. Generously brush kebabs with glaze during last 2-3 minutes.
Nutritional information per serving: 80 calories; 1 g total fat; 0 g saturated fat; 20 mg cholesterol; 90 mg sodium; 12 g total carbohydrates; 1 g dietary fiber; 9 g sugars; 8 g protein.
*Information and recipes not provided by the American Heart Association unless expressly stated. (Family Features)
With summer is officially in full swing–which means poolside cocktails are a must! Baja Bob’s new sugar-free cocktail mix Singles are the freshest way to punch up the summer vibes without the hassle, mess or excess sugar and calories of traditional cocktail mixes.
Available in three refreshing flavors, these cocktail Singles contain only 5-10 calories per packet and zero sugar–a sweet deal in comparison to the typical 250 calories and 20-30 grams of sugar found in other cocktail mixes.
Ready to whip up some guilt-free cocktails in 2 minutes or less? Check out a delicious recipe idea below.
Baja Bob’s Chocolate Martini
3 oz vodka in a cocktail shaker
Add ½ to 1 packet Baja Bob’s Mudslide Mix Singles
Shake well to dissolve
Strain into a martini glass and enjoy!
Providing healthy, vegan alternatives to the sorts of delicious comfort foods that everyone craves, Dirty Vegan makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–Dirty Vegan is a celebration of all the amazing tastes and dishes available to those on vegan diets.
Enjoy these two delicious recipes from the book perfect for summertime:
Recipe #1: Fresh and Toasty Summer Bruschetta Bites
Serving Size: Makes 2 dozen
1 large baguette bread loaf, sliced evenly into 24 pieces
¼ cup vegan butter, melted
8 ripe plum tomatoes, chopped
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 ½ teaspoons extra-virgin olive oil
½ teaspoon onion powder
1 teaspoon sugar
2 tablespoons fresh basil, chopped
Salt and pepper, to taste
Preheat oven to 450°F and arrange bread slices evenly on two ungreased baking sheets. Brush bread with melted butter and bake for 5–8 minutes, or until toasted. In a large mixing bowl, combine tomatoes, garlic, vinegar, olive oil, onion powder, sugar, basil, salt and pepper to taste; mix until thoroughly combined. Arrange toasted bread slices on a serving platter with tomato mixture spooned on top. Alternatively, you can serve tomato mixture in a bow with a serving spoon in it, alongside toasted bread in a basket.
Recipe #2: Chocolate Peanut Butter Banana Ice Cream Pie
Serving Size: 8
½ cup creamy peanut butter
¼ cup maple syrup
1 quart vegan vanilla ice cream, softened
1 prepared graham cracker pie crust, 9 inch size
½ cup and 2 tablespoons peanuts, chopped
1 rip (but firm) banana, thinly sliced
½ cup vegan semi-sweet chocolate chips
2 tablespoons vanilla vegan soy milk
1 tablespoon coconut oil
In a large mixing bowl, cream together peanut butter and maple syrup; combine with ice cream. Spread half of ice cream mixture evenly in pie crust. Sprinkle an even layer of ¼ cup of the chopped peanuts on top of ice cream layer and arrange banana slices evenly over top of peanuts. Place in freezer while you make chocolate ganache. In a small saucepan on low heat, melt chocolate chips, soy milk and coconut oil together, stirring frequently. When well combined, remove ganache from heat and set aside. Remove pie from freezer and pour on a layer of half of the chocolate ganache; spread remaining ice cream mixture on top of that. Lastly, sprinkle ¼ cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts, cover with lid (that accompanies prepared pie crust) and freeze overnight or until firm.
About the Author
Catherine Gill is a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. She runs the popular blog The Dirty Vegan since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 26K followers on Twitter (@TheDirtyVegan) and 10K followers on Instagram (@TheDirtyVegan_Official). She currently resides in New England with her husband, daughter, and rescue dog. Learn more at www.TheDirtyVegan.com.
The Dirty Vegan Cookbook
Written by Catherine Gill
978-1-57826-712-5, $20.00 hardcover
978-1-57826-713-2, $12.99 eBook
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
With National Tequila Day coming up on July 24, We’re thrilled to feature Playa Real Tequila.
Playa Real is the NEW Austin-based spirits brand producing a lineup of three 100% blue agave 80-proof, triple-distilled tequilas, including two fruit-infused products (Pineapple and Mandarin).
Founded by Matt Davis, an experienced marketer with over ten years’ experience in the alcohol beverage industry and husband to jewelry powerhouse Kendra Scott, Playa Real is the first to bring 100% blue agave, 80-proof, triple-distilled flavored tequilas to the market. Playa Real’s tequila is produced in Jalisco State, Mexico and was recently awarded the Silver Medal for all three expressions at the San Francisco World Spirits Competition.
Following are a few tasty recipes for you to try at home.
2 oz. Playa Pineapple
3/4 oz. Pineapple Juice
½ oz. lime
½ oz. Agave Syrup
½ oz. Chareau (aloe liqueur)
Directions: Shake all ingredients. Serve in Collins glass with crushed ice and pineapple leaves garnish
2 oz. Playa Real Mandarin
½ oz. lime juice
½ oz. simple syrup
Directions: Pour all ingredients into glass on top of large ice and stir. Top with San Pellegrino Blood Orange Soda (or similar brand). Garnish with an orange wedge.
1.5 oz. Playa Silver
3/4 oz. Lime
2/3 oz. Grenadine
Directions: Shake all ingredients and serve in double rocks glass with cubed ice and lime garnish.
batch® Ice Cream, an all-natural, premium ice cream which has been a favorite in farmers’ markets, shops and supermarkets throughout the region since 2009, has had their Dark Chocolate ice cream named to the number one spot and their Vanilla Bean ice cream to the number three spot by MassLive.com.
batch® Ice Cream was launched with a vision of making ice cream with natural ingredients. Their current flavors include Carmelized Banana & Walnuts, Brown Sugar, Bourbon & Pecan, Salted Caramel, Ginger, Mocha Chip, Vanilla Bean, Dark Chocolate with Mexican Chili & Roasted Almonds, and Dark Chocolate. Manufactured in pint size, the products are available throughout a number of locations in New England – some Whole Foods stores, and some supermarkets.
The husband-and-wife team of Dave and Deb LeRiche of New Braintree, MA purchased the business from founders Susie Parish and Veronica Janssens of Boston, effective May 7, 2018. Batch was launched nine years ago by Parish and Janssens with a vision of making ice cream with natural ingredients, thereby providing customers with real, pure, creamy ice cream. And now, the new owners plan to take the product and the concept even further.
batch® Ice Cream currently works with an ice cream manufacturing establishment in Southeastern Massachusetts to create the products to the owners’ specifications. LeRiche says that as the product expands nationally, they may utilize an additional facility elsewhere in the United States. For now, though, everything is made here in Massachusetts.
“These are the purest pints in the market and the all natural flavors really shine through,” said Dave and Deb LeRiche, co-owners of the firm. “We are thrilled to have our basic flavors of dark chocolate and vanilla named among the best and we look forward to creating new award winning flavors. You can taste the difference in our ice cream, the texture and the flavors are just pure. Our vision is to expand our client base while keeping our ingredients local and pure.
For more information please visit here.
Not only can watermelon be sliced and diced, but it can be made into a sweet, frozen treat like this Watermelon Collagen Creamsicle. Creamy and rich with minimal clean up, it’s quick to make and can leave your taste buds tingling. Take it to go in a portable cup or enjoy it fresh at home. Find more creative, on-the-go ideas at watermelon.org/WatermelonOnTheGo.
Watermelon Collagen Creamsicle
- 2 cups cubed watermelon
- 2 rounded tablespoons collagen
- 2 tablespoons heavy cream
- In blender, combine watermelon, collagen and heavy cream; blend. Pour into glass to serve.
Ahhhh….soda floats. Remember being a kid and getting so excited for a root beer float or a coke float during the hot days of summer? One scoop, then two scoops of vanilla ice cream plopping into the glass. Oh and the root beer, the delectable liquid sugar being poured over the scoops of vanilla ice cream creating a frothy white foam at the top of the glass. You just couldn’t wait to drop in a straw and slurp it all up.
Well, nowadays we like to change things up a bit. We like to take a classic and give it twist. VOILA! introducing the Watermelon Soda Float. Not only do you get to plop in scoops of your favorite vanilla ice cream, but you’ll add in some watermelon balls, a bit of lime zest and fizzy water to give you the awesome fizz and frothy foam you loved as a kid.
When it’s a hot summers day, you’ll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction.
For more beverage ideas, go to culinary.net.
Watermelon Soda Float
- Vanilla Ice cream (2 scoops)
- 12 watermelon balls
- 1/2 cup watermelon juice
- 1/2 teaspoon lime zest
- 1/2 cup fizzy water
- Mix lime zest with watermelon water.
- Place 6 watermelon balls in tall glass.
- Add 1 scoop of vanilla ice cream.
- Add in remaining watermelon balls.
- Add 2nd scoop of ice cream.
- Pour watermelon water over the watermelon balls and ice cream.
- Top off with fizzy water.
Recipe adapted from Watermelon Board. (Family Features)
Savory dishes featuring pesto
One of the best times of each day is gathering with family members to enjoy home-cooked meals. Using fresh and versatile ingredients, adults can be at ease that everyone is eating right with a nutritious dinner and kids are eating something delicious and relaxing each evening.
Pesto can be used as an ingredient in many recipes and brings a punch of flavor to each dish on the table. For example, it can be served mixed in potatoes, as a spread on sandwiches, dolloped on soups or dips and as a sauce on pasta.
With authentic Italian taste capturing the recipes of the region, Filippo Berio Pestos are made to suit any taste. The versatile flavors include Classic Basil, Sun Dried Tomato, Tomato & Ricotta and Hot Chili and Olive. Each variety is vegetarian, gluten-free and GMO-free, making it the perfect addition to any dinner.
Pesto can be served hot or cold, so it is easy to cook with or add to dishes featuring fresh vegetables, like this recipe for Chicken Caprese Stuffed Spaghetti Squash. Add Savory Zucchini and Fontina Muffins to the meal for a fun twist on muffins.
For a more traditional meal the whole family can enjoy, try this Tomato and Tortellini Soup made with Tomato & Ricotta Pesto. This pesto is based on an age-old Sicilian recipe, combining the sweetness of tomatoes with the smoothness of ricotta cheese and the rich taste of Filippo Berio Extra Virgin Olive Oil.
For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.
Savory Zucchini and Fontina Muffins
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup Filippo Berio Sun Dried Tomato Pesto, divided
- 1/3 cup Filippo Berio Extra Virgin Olive Oil
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1 egg
- 1 cup shredded zucchini
- 2 green onions, finely chopped
- 12 cubes (1/2 inch each) fontina cheese
- Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
- In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.
- Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.
- Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.
Tip: To make extra savory, add 1/2 cup cooked and crumbled bacon.
Chicken Caprese Stuffed Spaghetti Squash
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
- 2 small spaghetti squash
- 2 tablespoons Filippo Berio Robusto Extra Virgin Olive Oil, divided
- 3/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 12 ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 1/3 cup Filippo Berio Classic Pesto
- 1 1/2 cups halved cherry tomatoes
- 8 ounces fresh mozzarella cheese, sliced
- 2 tablespoons chopped fresh basil
- Heat oven to 400° F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper. Bake, cut sides down, on parchment paper-lined baking sheet 45-50 minutes, or until tender. Let cool slightly. Using fork, scrape strands of squash into bowl; reserve squash shells.
- In skillet, heat remaining oil over medium-high heat; cook chicken, onion and remaining salt and pepper about 5 minutes, or until chicken is browned. Stir in pesto; bring to simmer. Cook about 5 minutes, or until chicken is cooked through. Stir in cherry tomatoes; cook about 1 minute, or until slightly softened.
- Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil 1-2 minutes, or until cheese melts. Sprinkle with chopped basil.
Tip: For a more savory dish, add chopped black olives or jarred artichokes, if desired.
Tomato and Tortellini Soup
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
- 2 tablespoons Filippo Berio Olive Oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1/2 cup Filippo Berio Tomato & Ricotta Pesto
- 1 teaspoon dried basil
- 1 teaspoon oregano
- pinch of chili pepper flakes
- 1 can (28 ounces) whole Italian-style tomatoes
- 4 cups reduced sodium chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (12 ounces) fresh cheese tortellini
- 2 tablespoons chopped fresh parsley
- grated Parmesan cheese, for serving
- In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.
- In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.
Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired. (Family Features)