Tenute Rubino > Wine of Apulia > Ristorante Testaccio, New York

Ristorante Testaccio, Rome at New York City.

It’s the America of New York Italians that we like the most, on an endless wave of passion, that has given life to a cuisine of memorable flavors, authentically Italian, in a sign of a tradition and taste that knows the culture and history of Italian cooking. Chef Ivan Beacco combines authentic Roman nose-to-tail comfort food with NYC flair, featuring traditional recipes of the Italian cuisine, such as tripe and oxtail stew, plus more familiar icons like bucatini all’amatriciana, spaghetti alla carbonara and the addictive saltimbocca (jump into the mouth) - small pieces of tender veal topped with prosciutto and sage sautéed with a splash of wine. All his dishes emphasize the simplicity of ingredients using techniques mastered over the years. Chef Ivan, a native of the seaside town Trieste who moved to New York from Italy in the late ‘90s, brings a passion for authentic Roman cuisine to the New York food scene. Testaccio is the 20th district of Rome, deriving its name from Monte Testaccio—a man-made hill based on thousands of broken, ancient Roman vessels (amphorae).  It’s a down-to-earth workplace of ancient Rome that still holds its neighborhood friendly character, where one feels that everybody knows each other.  Alviero Pirani, one of the owners, is from the Testaccio neighborhood of Rome, and with the support of Ivan Beacco, the executive chef, and partners Carlo and Paul Bordone, decided to open a restaurant that would recreate the magic of Testaccio—a life well lived, camaraderie, and joy of the freshest foods well celebrated.  
A special note goes to the selection of Italian wines on the restaurant’s list and cellar. Fascinated with quality also, like in the kitchen, his selection of Italian wines are chosen for their same level of sourcing and expertise as all the ingredients in the dishes. From correct storage, controlled temperature of the bottles to the right glass to enhance the experience, Testaccio respects the true values and culture of Italian wine. In the burgeoning U.S. wine market, Tenute Rubino wines are increasingly gaining interest, and part of this success is definitely due to the authenticity of Italian food in the world, featured by talented chefs who bring to many countries in the world the quality and tradition of Italian cuisine. On April 19, 20 and 21, 2011, a selection of Tenute Rubino’s finest labels will be showcased for special tastings at Testaccio Ristorante in LIC, paired with a complete menu specifically designed by Chef Ivan to exalt the aromas of these unique Mediterranean wines.

Wine pairings. 

In honor of Salento’s long and rich seaside coastline, and of Mediterranean culture and cuisine, the opening dish will feature a monkfish carpaccio, paired with Giancòla – a classic great wine characterized by the aromatic fragrance of white malvasia grape, with hints of bloom, acacia and iris. Salento is a varied landscape; from the beautiful beaches up to the forested hills, that’s why the second dish will be homemade pappardelle with wild boar ragu’. A rich plate requires a full-bodied wine, so we paired it with Tenute Rubino’s top seller Torre Testa . Made of 100% Susumaniello grapes, Torre Testa is probably the most famous and awarded wine of an ancient local variety of Salento wine, remembered for its harmony of taste and the intensity of ripe red fruit. For the final dish, Chef Ivan Beacco creates another of his famous earthy recipes, roasted lamb shank with chestnut, honey & juniper berries. What better way to pair this succulent plate and to end the meal with a glass of Tenute Rubino’s Punta Aquila Primitivo  with its intense bouquet of red berries and a good balance of tannic acidity to match roasted red meats. For dessert, Testaccio Ristorante’s renowned dark chocolate and almond cake is perfectly paired with Aleatico – a dessert wine with notes of raspberry, blueberry bouquet, transparent ruby tending to violet color, and delightful lively fruity taste.

Tasting Menù 

• Crudo di pescatrice
        Monkfish carpaccio with lime radish & micro greens. Wine pairing: Giancòla, Malvasia Bianca, Tenute Rubino  

• Pappardelle al ragu’ di cinghiale
        Homemade pappardelle with wild boar ragù, pinenuts & cocoa. Wine pairing: Torre Testa, Salento, Tenute Rubino 

• Stinco d’agnello e castagne
        Roasted lamb shank with chestnut, honey & juniper berries. Wine pairing: Punta Aquila, Primitivo , Tenute Rubino

• Tortino di cioccolato e mandorle
        Bittersweet chocolate & almonds cake with raspberries coulis. Wine pairing: Aleatico, Tenute Rubino 

Ristorante Testaccio 
47-30 Vernon Boulevard Long Island City, NY 11101
T. :(001) 718 937 2900
www.testacciony.com