Mezzaluna pizzeria & trattoria

Nice options of flavouea. Worths a visit". Gran Canaria.

An urbane, soft-spoken former auto executive, Aldo Bozzi does not fit the mold of a driven Manhattan restaurateur — much less one who almost single-handedly, if inadvertently, set off a restaurant revolution in the United States and beyond. And Mezzaluna, his colorful and cacophonous little trattoria on the Upper East Side, hardly seems the setting for any kind of upheaval. Bozzi, 75, said recently over lunch at Mezzaluna. That kind of food was found in classic trattorias, which are ubiquitous today. But in , when Mezzaluna opened, they were all but unknown in this country.

Mezzaluna pizzeria & trattoria

Classic cheese or create your own pizza. Cauliflower crust pizza 12 inc. Gluten-free pizza 10" inc. Plum tomatoes, fresh basil, garlic, grated romano. Thin Sicilian, mozzarella, plum tomatoes, garlic, fresh basil, grated romano. The balsamic crust, fresh mozzarella, tomato, roasted red peppers. Marinara sauce, garlic, grated romano. Spicy Southern. Shrimp clams calamari scallops. Choice entree, chicken francese, chicken marsala, chicken parmigiana, or veal marsala. Made with ricotta cheese and mozzarella. Spread chicken mixture over cheese. Garlic Bread with Mozzarella Cheese.

Meyer started his company with the debut of Union Square Cafe. Flash fried squid, crunchy on the outside and simply perfect on the inside. Scarsdale Panini Breaded eggplant, fresh mozzarella, tomato, roasted peppers.

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Caesar Salad. Mixed Greens. Greek Salad. Antipasto Romano. Penne Romana. Our classic hand-made light marinara with cherry tomato and fresh basil. Penne Bolognese.

Mezzaluna pizzeria & trattoria

Covaccinos Pizzas Blancas. Pizza Diavola. Con salami picante.

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There is carpaccio paper-thin-sliced raw beef with various avant-garde toppings like avocado , a page of pastas, a list of individual pizzas baked in a wood-burning oven […] the food then is great. New York Times, March 21 By Bryan Miller An urbane, soft-spoken former auto executive, Aldo Bozzi does not fit the mold of a driven Manhattan restaurateur — much less one who almost single-handedly, if inadvertently, set off a restaurant revolution in the United States and beyond. This was a year before Mr. Seafood Catering. Mezzaluna Salad Catering Artichoke hearts, dry provolone, roasted peppers. That kind of food was found in classic trattorias, which are ubiquitous today. Paper Rip. Skip to main content. Focaccia Sicilian Plum tomatoes, fresh basil, garlic, grated romano. Spaghetti with marinara sauce and meatballs. Interiors, by Kenneth Brozen. Fried Calamari Flash fried squid, crunchy on the outside and simply perfect on the inside.

For the kids, we always have broccoli or applesauce as a substitute for french fries and coleslaw.

Grilled chicken, mesclun greens, tomato. Real Italian food - and delicious! Cauliflower crust pizza 12 inc. Flash fried squid, crunchy on the outside and simply perfect on the inside. The balsamic crust, fresh mozzarella, tomato, roasted red peppers. Crispy on the outside, gooey on the inside. The china is Ginor. We are a family-owned business with a focus on pizza and Italian specialties. For starters, there are eight kinds of carpaccio […] it is a tasty and invigorating appetizer […] Among the pasta samples, meat-filled pumpkin tortellini in a light pink sauce of cream, chopped tomato and herbs was outstanding […] The pizzas are bright and fresh, with a thin, slightly puffed crust. Balsamic dressing. Meyer started his company with the debut of Union Square Cafe.