Downtown Italian
Recipes Inspired by Italy, Created in New York's West Village
By Joe Campanale, Gabriel Thompson, Katherine Thompson
Three of the most inventive young restaurateurs in New York's vibrant East and West Villages present 100 contemporary Italian-inspired cocktails, antipasti, pastas, main courses and desserts—made approachable for the home cook.
Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell'anima, L'Artusi, L'Apicio and Anfora—including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato—are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale.
Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist—in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.
Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist—in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.
Details & Purchase
Hardback - Nonjacketed
- Price: $35
- Dimensions: 8.8 x 11.1
- ISBN: 9781449450342
- Publish Date: 10/7/2014
- Pages: 240
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eBook
- Price: $12.99
- Publish Date: 10/7/2014
- Pages: 240
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About the Author
Joe Campanale is beverage director and co-owner of dell'anima, L'Artusi, and Anfora in New York's West Village and of L'Apicio in the East Village. Campanale launched his career while still a student at New York University, earning school credit in the kitchen at Union Square Cafe and gaining deep wine knowledge at Italian Wine Merchants, the International Wine Center, and Vinifera Imports. He holds a master's degree in Food Studies from NYU. Campanale served as sommelier at Mario Batali's Babbo before opening dell'anima with the Thompsons and partner August Cardona. Campanale has received Certified Sommelier distinction from the Court of Master Sommeliers and was named one of the Top Sommeliers of 2013 by Food & Wine. He has appeared on NBC's Today Show, Rachael Ray and Martha Stewart, and hosts "In the Drink" on Heritage Radio Network.
Gabriel Thompson is Executive Chef and partner at L'Artusi, dell'anima, Anfora and L'Apicio. Raised in California and Texas, Thompson got his first kitchen job in Austin as a 20-year-old line cook at Granite Cafe. After graduating from Le Chef Culinary School, he traveled through Europe and fell in love with the simplicity and use of fresh, local ingredients in Italian cooking. Thompson worked at Clarklewis Restaurant in Portland, Oregon; at The Little Nell in Aspen, Colorado; and in New York at Eric Ripert's four-star Le Bernardin and Mario Batali's Del Posto before opening dell'anima in 2007. His food has been featured in Food & Wine, Conde Nast Traveler, New York Magazine, Bon Appetit, Esquire, The Wall Street Journal, The New Yorker, and The New York Times and he has appeared on The Martha Stewart Show.
Katherine Thompson is Executive Pastry Chef at dell'anima, L'Artusi, and L'Apicio. Growing up outside of Washington, D.C., she became obsessed with food after receiving Julia Child's Mastering the Art of French Cooking at age 12. She studied business at The College of William & Mary and graduated first in her class from the Culinary Institute of America. Thompson worked at Per Se and was the private dining and events chef at Italian Wine Merchants, a pastry cook at Del Posto, and pastry sous chef at Brasserie 44 in the Royalton Hotel before joining husband Gabe Thompson and Joe Campanale at dell'anima. Her desserts have been featured in Food and Wine, The Wall Street Journal, and The New York Times, and she has appeared on The Martha Stewart Show.
Gabriel Thompson is Executive Chef and partner at L'Artusi, dell'anima, Anfora and L'Apicio. Raised in California and Texas, Thompson got his first kitchen job in Austin as a 20-year-old line cook at Granite Cafe. After graduating from Le Chef Culinary School, he traveled through Europe and fell in love with the simplicity and use of fresh, local ingredients in Italian cooking. Thompson worked at Clarklewis Restaurant in Portland, Oregon; at The Little Nell in Aspen, Colorado; and in New York at Eric Ripert's four-star Le Bernardin and Mario Batali's Del Posto before opening dell'anima in 2007. His food has been featured in Food & Wine, Conde Nast Traveler, New York Magazine, Bon Appetit, Esquire, The Wall Street Journal, The New Yorker, and The New York Times and he has appeared on The Martha Stewart Show.
Katherine Thompson is Executive Pastry Chef at dell'anima, L'Artusi, and L'Apicio. Growing up outside of Washington, D.C., she became obsessed with food after receiving Julia Child's Mastering the Art of French Cooking at age 12. She studied business at The College of William & Mary and graduated first in her class from the Culinary Institute of America. Thompson worked at Per Se and was the private dining and events chef at Italian Wine Merchants, a pastry cook at Del Posto, and pastry sous chef at Brasserie 44 in the Royalton Hotel before joining husband Gabe Thompson and Joe Campanale at dell'anima. Her desserts have been featured in Food and Wine, The Wall Street Journal, and The New York Times, and she has appeared on The Martha Stewart Show.
