Dear Food Diary:
If you thought Rossopomodoro was just a part of Eataly, you are not alone. It wasn’t until their opening (first stand alone restaurant in America) 2 weeks ago that I learned how big the “chain” actually is. The family restaurant’s headquarter resides Napoli, but they’ve brought their Southern Italian flavors far and wide. From Europe to Middle East, Asia and Africa!

Neapolitan style pizza, homemade pasta made with what they describe as “5 key ingredients” – 00 Caputo Flour, Pasta di Gragnano, Mozzarella di Bufala, San Marzano tomatoes, and extra virgin olive oil from Sorrento.

Locally sourced produce and meats. Pastas and pizza dough are made daily in house. The space is quite big and airy. Friendly service.

Kale, fennel, apple salad
Nice and pretty classic flavor combos. Nothing to brag about, but a nice healthy contrast to start our carb feast.

Agnolotti Ripieni Al Formaggi 
Cheesy puffy pillows (4 cheese to be exact) that dissolve in a deliciously dreamy manner. So much butter, it would make Paula Deen blush (in the best way possible of course). We found ourselves wanting more of that caramelized sage. Sweet and nutty.

Rigatoni Alla Genovese
Perfectly al dente pasta, with a nice bounce. Their dry pasta are Pasta di Gragnano.  Full of personality and toothsome enough to stand on its own beside the rich, hearty short rib and sweet onion. This is my kind of pasta. Loaded with meat.

Funghella mozzarella, mushroom, buffalo cheese fondata
The dough is chewy but crispy at the same time. Nice blisters all around from the wood oven and very thin. Good flavors from the simple ingredients.

Indiavolata mozzarella, Neapolitan spicy salami
I’ve always been more of a red sauce pizza kind of gal. Their tomato sauce was bursting with flavors. Great balance of tart, sweet and salty from the sauce the the bright pops of spiciness the salami brings. Mmm mmm good.

Homemade Gelato
They currently don’t have a dessert menu, but their homemade gelato really made up for it. We got mint, vanilla and pistachio. Very pure and subtle flavors. The vanilla reminded me of some good flor di latte gelato I had in Italy.
Overall, it was a good, solid meal. I enjoyed the pastas and pizzas we got, but it didn’t wow me. Nothing we had brought anything different or extra to what NY already has in terms of Italian food. That said, if I’m ever around the area, I would definitely stop by and grab a bite.

P.S. Chubby’s Rating:

rossopomodoro.com
118 Greenwich Ave
212.242.2310