Epiphany Party with New York City's Sicilian Food, Wine and Travel Group
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La Befana
Photos by New York Scugnizzo
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By Giovanni di Napoli
Monday I had the great pleasure of joining New York City's Sicilian Food, Wine and Travel Group for their second annual Befana/Epiphany party. Same as last year, we gathered at Cacio e Vino, a terrific little Sicilian Restaurant in Manhattan's East Village, to celebrate the Epiphany with a four-course meal fit for three kings.
Owner and pastry chef Giusto and his attentive staff outdid themselves again, presenting us with another sumptuous Sicilian repast. Everything was served family style and superbly complemented with Nero d’Avola.
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Sfincione
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Our feast began with classic Sicilian sfincione, a delicious doughy focaccia topped with onions and tomatoes. This was soon followed by one of my all-time-favorite dishes: Involtini di melanzane, stuffed eggplant rolls with arugula salad on the side. The dish was so good that it would have satisfied me for the night, but happily the meal was just getting started!
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Involtini di melanzane
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For our second course we were served two very different, but equally celebrated pasta dishes: Penne al pesto trapanese with fresh tomatoes, basil, garlic and almonds; and Aneletti “alla palermitana” with beef ragu, peas, eggplant and basil. Both were spectacular. The ingredients were fresh and the flavors were outstanding.
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Penne al pesto trapanese
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Just when we were sure it could not get any better, came our entrées: heaping platters of breaded pork skewers with roasted potatoes and spinach; then—after a short breather—baccala balls, smothered with tomatoes, olives, raisins and pignoli nuts.
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Aneletti "alla palermitana"
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With such generous portions, we barely had enough room for dessert. However, there was no way I wasn't going to try Giusto's amazing chocolate covered soufflé with rum and strawberries. Paired with scalding espresso, it was the crowning moment to our four-hour affair.
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Breaded pork skewers with roasted potatoes and spinach
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Aside from the great food, what I enjoy most about our dinners with New York City's Sicilian Food, Wine and Travel Group is without a doubt the company. The people are always warm, friendly and interesting. Needles to say, it was great to see so many familiar faces and meet several new ones. Not surprisingly, the group continues to grow.
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Baccala balls
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Special thanks, as always to club president and organizer Vincent Titone. He is an incredible host who always goes above and beyond to make sure we all have a wonderful time. Vincenzo's a fount of information who's always broadening our horizons with interesting facts and anecdotes—especially about Sicily, for which his love seems to know no bounds. I look forward to many more enjoyable evenings together.
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Chocolate covered soufflé with rum and strawberries |
