Today in Dining with Barbi, Anna Barbi takes us to Vite Vinosteria, the charming Italian restaurant and wine bar nestled on 34th Street and 31st Avenue in Astoria Queens.
Planted right outside the door, are their heirloom tomato vines, decorating the outdoor seating with a beautiful garden atmosphere. If you love tomatoes, you will love their Insalata!
Anna is thrilled to share some of Vite Vinosteria’s favorite plates.
Creating these beautiful 100% Sicilian plates is Executive Chef, Fabian Garcia. Born and raised in Mendoza, Argentina and raised by Sicilian parents.
He worked in Sicily for many years learning their authentic recipes and bringing nothing but the best to New York City.
“Everything at Vite Vinosteria is made fresh, the salads, pastas, everything is made by hand and served fresh!” – Executive Chef, Fabian Garcia.
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Located in New York’s lovely Astoria neighborhood, Vite Vinosteria is an ideal place to enjoy a glass of wine and a few bites after a day’s work or to meet friends and family for an unforgettable dinner or brunch.
Comprehensive menus include brunch, lunch and dinner options, and the detailed wine list allows you to pair up any morsels with a flawless glass or bottle.
Visitors to Vite Vinosteria can also stop in for a dessert or cocktail as well, but with the fantastic foods, most will want to savor a meal.
All of the dishes use the finest and freshest ingredients, with an emphasis on seasonal specialties. Make Vite Vinosteria your new favorite place.
The first thing you notice at Vite is that it’s not very large – but the perfect word to describe it is intimate. It’s comforting and home-y.
Italian cuisine rules in New York
Italian food is one of the greatest treasures of New York City.
Each of the five districts of New York City presents a variety of Italian restaurants, from humble local neighborhood restaurants to internationally renowned restaurants with renowned chefs, who serve the kitchen compendium.
In fact, Italian cuisine is so ubiquitous that it has become a fundamental part of New York culture, and enjoying it is just one way to experience local history.
New York owes this tasty heritage to immigrants, many of whom arrived in Manhattan from southern Italy in the late 19th century.
Forced to adapt their recipes to regional ingredients (canned tomatoes, for example, and a large amount of meat), these newcomers contributed new flavors to the New York gastronomic scene.
By mid-1900, Italian-American specialties, including spaghetti, meatballs, Posillipo clams and parmigiana veal, had become enormously popular, a testament to the taste of those dishes and the ingenuity of the chefs who created them.
At that time, Italian food was a working class kitchen, abundant, delicious and cheap.
These days, you can still find restaurants that serve meals that fit the wallet, as well as those that have raised the kitchen to an art form.
Italian gastronomy, an ancient tradition
Sicilian cuisine presents typical Mediterranean dishes among which you can find excellent recipes for pasta and fish of great quality.
Italians eat dishes as delicious as rice balls battered with peas, meat, cheese or macaroni with “raggout”, a tasty sauce made with minced meat.
The food of the Italians finds its roots, immediately, in the kitchens of ancient Greece, ancient Rome and Arabic cuisine.
The dominance of the ancient Romans by much of the European continent and part of Africa, as well as the establishment of other villages in parts of present-day Italy, shaped some customs and customs around the food they drink from different historical periods and, over Everything from different peoples and cultures.
The influences of ancient Greece, ancient Rome and the Arab culinary, the different customs developed during the Roman Empire, the subsequent birth of important regional culinary with its fall, its more contemporary unification and, finally, the influence of both migrants and the Italians who marched from their country continued to cook their traditional recipes, have shaped the current Italian cuisine.
Overflowing with simplicity, basic ingredients, high quality raw materials, tradition and diversity depending on the regions of the country.