Italian-Jamaican – Fresh curry cavatelli is among the “fusion” dishes on the menu at Torrisi Italian Specialties
The great Frank Bruni has written an excellent, fascinating and inspiring article entitled “Cooking Up a Big Idea in Little Italy” in the Magazine section of The New York Times, looking at the exciting new dynamic in Italian food, restaurants, and chefs, notably in New York, focusing on the chefs Rich Torrisi and Mario Carbone of the restaurant Torrisi Italian Specialties, on the edge of Little Italy in Manhattan. The savourously detailed article includes Torrisi and Carbone’s recipes for Fried Rice With Prosciutto and Devil’s Chicken (Chicken fra Diavolo) and a very nice slide show,The Fusion Kings of Little Italy (though “fusion”, as a word, appears to be distinctly on the outs, the food is most definitely, deliciously, on the up-and-up!). Mama mia!!
Here’s a link to Google Maps for Little Italy in New York, so you don’t lose your way.
image: Rebecca Greenfield/The New York Times