Parsley Pesto

Parsley parsley parsley pesto!! It’s seriously THE BEST! Our new kitchen staple and so easy to make. Parsley is a heavily used herb in our casa so when we have a bunch or two starting to wilt or loosing it’s spring we make PESTO! Of course paired with pasta is a delicious way to enjoy…

Bucatini All’Amatriciana

It’s intese. It’s flavorful. It’s easy to make! It’s Amatriciana sauce! Bursting with richness and tittering on the edge of pure gluttony, this Roman well known dish is a favorite in our casa. Check out the video on our channel and learn about the true origin of this classic, the rustic sparkling red wine we…

Eggplant Parmigiana

Classic and comfort 100000% come together in this southern Italian dish! Who doesn’t love layers and layers of fried goodness and gooey cheese? Watch the video on our channel and learn how to make Melanzane Alla Parmigiana, what wine we chose to pair, why Francesco thinks its weird to have wine with pizza and the…

Seafood Risotto – Alla Pescatora

Video and Recipe! We were delighted to receive a care package from Sociale’s fishmonger Aqua Best! And what better way to celebrate than making a luscious risotto filled with the freshest mussels, shrimp, and scallops. Watch the video on our channel for some history, a perfect wine pairing, and just some fun! Hope you will…

A message from Gruppo Italiano

We’d like to share a message from Gianfranco Sorrentino, President of Gruppo Italiano, the Association of Italian Restaurateurs, Importers and Distributors SOCIALE is part of. Businesses Impacted Due to Novel Corona virus Dear GI Members, We are reaching out to our community of member Restaurateurs, Importers, Distributers and Producers because of the uncertain of the…

On outbreaks, pandemics, natural disasters and hospitality.

I’m writing this article to clarify my/our position on the recent development of the outbreaks of Corona virus throughout the world, especially, unfortunately, in my homeland of Italy. The situation is extremely serious, the contagiousness and viciousness of this specific pathogen is alarming virologists and experts in the whole scientific community, so I’m not here…

The Long Story of a Temporary Certificate of Occupancy

This article is for all of you that love our beautiful restaurant. All of you that have been waiting with us, cheering us up when it wasn’t very easy to be happy and excited. It is also for all those folks that decide to embark on the rough journey of building a restaurant (or renovating…

Barolo and Barbaresco World Opening

Let’s be honest, as anybody know and say: owning and running fully hands-on a restaurant business, is a tough job. The time off is extremely limited because most of your clients come to visit your establishment yes for the food but also, and sometimes more importantly, to say hi and socialize…which we consider a blessing:…

Focaccia – A tribute to the great recipes! (video)

My latest obsession in the kitchen has 100% been FOCACCIA!! I’ve spent the past fews months playing with different recipes, flours, toppings and techniques. DOUGH IS SO FASCINATING! I still have so much to learn from the focaccia masters but this is what I’ve discovered so far… The best recipe, hands down, is by the…

The quest for authenticity.

How would you define the concept of “authentic” when this word comes next to “Italian”? The question seems easy but the answer is not. That’s why a plethora of Chefs and experts gathered at the SVA Theater on 23rd Street in Manhattan and discussed the matter. We’ve been invited to attend this very interesting seminar…