Eataly also prohibits harassment of applicants and employees based on any of these protected categories. If contacted for an employment opportunity, please advise Human Resources if you require accommodation. Note that applications are not being accepted from your jurisdiction for this job currently via this jobsite. Enter less keywords for more results. Kefta Nargisse Benkabbou. Vegan Cacio e Pepe Alexa Weibel. Fluffy Pumpkin Pancakes Yossy Arefi. NO YES. By Reggie Nadelson. In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives.
With the new Di Palo osteria getting ready to open, there was excitement on Mott Street last week. At the new place, which will open officially on Monday, you can drink wine, nibble cheese — deep blue Gorgonzola, a creamy ricotta, pecorino studded with fresh peppercorns — or an ephemerally light slice of prosciutto, and there will be events and talks about Italian food and wine.
Maybe now I can sit down and eat it. Carlo : I learned from the best, I guess. I don't know if I surpassed him yet.
We'll see in a couple years. Now remember what I said, that, to me, mozzarella is an art, because look how we just started.
We started with a canvas of curd, and now, we have a finished product. Spencer : While everything starts out the same, the finished product could be one of several things. Carlo : Prosciutto mozzarella, scamorza, bocconcini, burrata, and, last but not least, the traditional fior di latte mozzarella.
And here at Casa Mozzarella, we have a motto, and it goes like this: "It's just different. We wanna keep it just different. It's just different. Make sure you remember that. Carlo : Spencer, Spencer, honestly, it's just different, I think, right?
What do you think? Spencer : It really was just different, and if the mozzarella was that good on its own, I couldn't leave without trying it on one of the shop's signature sandwiches. What are your most popular sandwiches here? Carlo : The Casa, for sure, which is mozzarella, prosciutto di parma, sun-dried peppers, a little bit of balsamic glaze.
Kind of like, you go to McDonald's, the Big Mac is the way to go. Spencer : Thanks. We're gonna do this like real New Yorkers and eat it right on the street because that's how we do here. Oh, yeah.
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