Ca’ Momi Osteria

View More: http://stevejrosenfield.pass.us/camomi

By John & Dorothy Salmon

Another Fabulous Addition to Downtown Napa

Over the holidays, we had the pleasure of dining at Ca’ Momi Osteria in their very hip and cool restaurant on First Street just west of Main Street, where the Westin once hosted their timeshare office and Naked Wines had offices. Ca’ Momi Osteria remade the space into a warm, inviting and unique restaurant with killer Italian food. Their motto is “Obsessively Authentic Italian” and they succeed at that in spades. The decor is upbeat with a bevy of 1950s and 1960s Italian films played on a large wall near the front entrance, and the spacious bar is stacked with zillions of bottles of wine and liquor with unique lights hanging down from the ceiling. The wonderful wood walls and tables and original brick wall at the back of the restaurant give the restaurant a warm feeling. A huge sign over the bar says exactly what Ca’ Momi is all about…“HEARTCRAFTED.” They want to make sure that in addition to ‘Eat Authentic and Be Authentic,’ we need to eat heart healthy foods. That’s good advice for everyone.

When we were there on a Tuesday night during the holidays, it was packed with mostly folks we did not recognize, and we know a lot of locals! That means that our visitors have found and like the place, so it must be good for our locals too! Ca’ Momi seats 46 diners at tables, another 30 at the bar and, weather permitting, 30 more outside. The wait staff is dressed in black T shirts with “Obsessively Authentic” in bold yellow gold letters. The place lives its mission with staff that are professional, fast, friendly and serve great Italian food. The aroma waffling through the restaurant was intoxicating and the food was fabulous.

We were greeted at the door by Jonny Tindall, Ca’ Momi’s Director of Culinary Operations, a Napa native and Vintage High School graduate. Our server, Melissa, was friendly, fun and accomplished in making sure we knew what was irresistible on the menu.

Dorothy started out with a glass of Ca’ Momi Napa Valley 2013 Zinfandel ($12) and John ordered a glass of Ca’ Momi 2012 Chardonnay ($15). Both wines were wonderful. The homemade warm schiacciata wood oven flatbread ($5) was great and so was the hefty portion of the burrata e verdure (originated in Puglia) made from wood-oven roasted vegetables, house-pulled burrata and schiacciata all’olio ($14). The burrata e verdure could be a meal in itself! So much so, that for dinner Dorothy ordered Ca’ Momi’s famous ribolita (Toscana) zuppe made with black kale, cabbage, seasonal leafy greens, cannelini beans, parmiagiano reggaino and housemade ciabatta bread ($12). John had the salsiccia e friarelli pizze made with housemade pork sausage, rapini smoked mozzarella de bufala and no tomato ($18). It was delicious too and very filling. Jonny wanted us to try Ca’ Momi’s pasta con radicchio e zucca (Veneto) made with sauteed butternut squash, chioggia radicchio, shallot soffritto, sage, piave. If you are so inclined, there is a gluten free option for this amazing pasta ($18). We ended up taking half of this home in a box for the following day’s lunch.

For desert (dolci) we ordered the housemade organic gelato, with one scoop of vanilla bean gelato and one scoop of malaga brandy and raisin cream gelato ($7). Dorothy raved about the food and told Melissa that the real test of great italian deserts was perfect panna cotta. So, of course, Melissa brought us Ca’ Momi’s panna cotta al caramello which was the best panna cotta ever ($9)!

Ca’ Momi Osteria has a varied menu of Antipasti originated from all over Italy, great Pastas from bigoli coi rovinazzi, spaghetti ala bottarga, tagliatelle con i funghi di bosco to lasagne alla bolognese and gnocchi di ricotta salata al tartufo nero. The meals are all good sized and delicious. The guests sitting on each side of our table raved about their meals and, again, the place was packed. These are all good signs for success. Ca’ Momi’s pizze offerings are also unique, large and very filling as are their salads (contorni).

The Ca’ Momi wine list is extensive featuring Napa Valley and Italian wines. The owners and staff are all music lovers and promote “Do It For The Love Foundation.” Ca’ Momi offers a unique selection of non alcoholic bottled beverages from Italy ($5) and tropical green or organic black iced tea ($4) along with great cocktails ($12), Cocktail Di Vino ($8) and a nice selection of Birra (Beers) Pints ($6) and Pitchers ($18). Next time we are at Ca’ Momi Osteria we will try their cocktails. Maybe the il siciliano made with charbay meyer lemon vodka, pur blood orange liqueur, bergamot syrup, lemon and grapefruit or their mulo italiano made with 360 vodka, house ginger shrug, cock n’ bull ginger beer and fresh mint. The entire menu is interesting.

In 2010, partners Un-Chef Valentina Guolo-Migotto, Master Pizzaiolo and Winemaker Dario De Conti, and Winemaker and Brewmaster Stefano Migotto, opened the popular Ca’ Momi Enoteca in the Oxbow Public Market and they now further their vision with Ca’ Momi Osteria in 2015. They bring their Northern Italian heritage to Napa for us all to enjoy!

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Foodshed – Pizza & Pasta

Foodshed – Pizza & Pasta

By Kimberly Horg

Foodshed wp

 

A bag of chips and a soda is not what most people would consider a balanced meal. Many children grow up thinking healthy food isn’t a necessity so one local establishment is trying to break the chain for disadvantaged youth by turning the table on greens.

Foodshed Pizza and Pasta opened in July of this year with the hope of making a difference in its community. Co-owners Giovanni Guerrera, Sean Pramuk, Michael Miguel and James Ehrlich have dreams of a profitable restaurant that also works as a tool to teach kids how to cook.

It temporarily hires local interns referred from  On The Move (OTM), to help to create a new kind of job training program in the Napa Valley. Its goal is to not only teach healthy eating but promote leadership skills and economic self-reliance among Napa’s low-income population.

OTM plays a critical ongoing role by providing financial support for the Foodshed Internship Program as well as identifying internship candidates. It found the funding to kick start the program.

“We’re thrilled to create the private-public partnership, combining our background with youth in need with foodies at Foodshed,” Leslie Medine, On the Move Senior Fellow, said. “There are many young people in our community who just need their first chance to prove that they can be successful in the world of work.”

Medine says On the Move’s Foodshed interns not only become part of the whole “farm to table” movement but get a great employment experience. Guerrera and Pramuk are great trainers who hold a high bar that will ultimately make a big difference in the life of each of these youth.

Guerrera and Pramuk are former business partners who owned Uva Trattoria in downtown Napa from
2001-2009 so the two know what it takes to run a successful restaurant business.

Guerrera fell in love with the idea of starting a restaurant and teaching kitchen while living and working as a sous chef at the American Academy in Rome a couple years ago. Giovanni worked with trained chefs as well as dozens of interns and volunteers.

“I had been interested in developing a teaching kitchen before I went to Rome so when I heard about the program there it was a perfect fit,” he said. “My wife and I have had a longstanding dream of living abroad with our children so when the opportunity presented itself, we couldn’t say no.”

His parents came to Napa from Italy and opened a restaurant when he was a small boy so he grew up in a pizzeria. Living in Italy was a way for him to reconnect with his roots. Upon return he made his dream into reality. He took what he learned abroad and applied it in his new part profit, part non-profit creation.

The co-owners looked around and did a lot of research, finding out there are non-profit restaurants, but not ran the same way so it is creating a model for profit and
non-profit establishments.

The interns are there for a three month program, 20 hours a week. Each intern is paid $8.25 an hour. It cycles through interns based on need and if it has space, it can hire them. It is trying to reach an underserved demographic, in which young adults either want to cook for themselves or it is a desired career field.

Guerrera says the interns have a different objective every month in culinary crafts, whether it is making dressing, sauces or pasta. A lot can be taught in three months. The rotation gives others the opportunity to learn. In a couple of years, the majority of employees will have gone through the intern program.

“It is a great service teaching kids how to cook,” Guerrera said. “The kids got so much out of it; building confidence to make something out of nothing.”

Foodshed Pizza is committed to authentic production and more conscious consumption. It prepares meals based on locally sourced, seasonal ingredients. Everything it makes is from scratch. Guerrera comes up with the recipes and they are passed down to the interns.

He says it is rewarding to watch a kid cook who has never even seen an artichoke before. For him, this is a way to give back, teaching healthy eating and basic cooking skills to kids who may have not been taught at home.

“I love to cook at home. I have two small children and we cook together but so many children miss that growing up,” he said.

According to him, liking vegetables may depend on the way it is prepared. He has heard interns mention not liking or eating vegetables until working there because he/she only tried canned food. Preparing it unique ways is a new experience for some.

“I wasn’t familiar with different types of produce,” Jesus Guzman, 22 year old intern and Napa resident, said. “I never had healthy food choices before but now I am eating healthier since I started working here.”

Guzman says he eats vegetables now that he didn’t before. Because he has discovered new produce and various ways to prepare it, he eats greens on a daily basis.

“It has been a wonderful experience being an intern here,” he said. “I am creative in cooking and would like to expand my cooking skills.”

Guerrera says the feedback has been positive from interns and customers. He has seen highly motivated interns and others who were just not ready to make the commitment.

The goal of the owners is to keep growing in other areas. In the future it hopes that the restaurant can generate enough funds to pay for the internships. It wants to establish relationships with other restaurant, so it can work together to recruit jobs.

 

630 Airpark Road in Napa • 

For info go to foodshedpizza.org or call 265-7760

All Photos by Megan Reeves Photography

Ciccio in Yountville…

Ciccio in Yountville…

A great location, terrific Italian comfort food,
fun for everyone and very reasonable!

By John & Dorothy Salmon

ciccio pizza

We walked into Ciccio (pronounced “chee-cho”) on a Friday night to a packed house, full of locals and lots of visitors too. Ciccio is lovely, with great ambiance and a beautiful copper ceiling, marble tables, very cool, orange flatware, small, squat, wine glasses, great Italian art posters on the walls and interesting lighting and fans. The menu is hand-written on brown paper and the place has a sort of a funky, family-style feel, with an updated look. It’s one of the very few places around that still offers personalized matchbooks, and keeps an antique meat slicer near the open kitchen as a reminder of the past.

 

Enjoying the wonderful feel of the place, our next pleasant surprise was that the prices are very reasonable. The menu is a bit limited, but it’s a great place for folks looking for hearty, Italian comfort food at reasonable prices. As soon as we walked in the door, we stopped at their table to say hi to our friends, Joel and Kathy Tranmer, who were with their pals the Keevers. They immediately raved about Anita’s Meatballs Al Forno and the Wood-fired Artichokes with
Walnut Bagnacauda. That made our first choices easy when we were seated by Kim, the friendly manger.

 

The service was good and will get better as the restaurant continues to perfect itself. The open kitchen makes it feel a bit like home, and the three female chefs made everything feel hip and under control. Polly Lappetito heads the lovely ladies of the open, gourmet kitchen staff. Guests are treated to Polly’s wood–fired, unique pizzas ($10 – $16) along with a rotating selection of small plates and terrific pasta dishes. Polly comes to Ciccio after having served as the Executive Chef at the Culinary Institute of America’s restaurant at Greystone in St. Helena. Frank and Karen Altamura who, along with their children, own Ciccio, make sure that ingredients for Ciccio’s comfort Italian food, whenever possible, comes from the Altamura family 400 acre ranch in Wooden Valley; a ranch that has been in their family since 1855. And now we know the reason for the name “Ciccio.” It means “Little Frankie” which was Frank’s childhood name.

 

Ciccio is open on Wednesday through Sunday for self-service coffee and pastries from 7:00 a.m. to 11:00 a.m. That will bring back some memories for those who fondly remember Gordon’s Café. Going back a bit further, the building was the home of a small, Italian Grocery. In many ways, Ciccio’s is going back to its original roots. The building had been under construction for quite some time, with everyone wondering what its next incarnation would be. Now, we can see that Frank Altamura went all in and gutted the 1916 building in order to turn it into a cozy, 50 seat Italian gem.

 

A side benefit of stopping to chat with Joel and Kathy Tranmer was that Olga and Bill Keever of Keever Vineyards were so kind as to send over a couple of glasses of their 2009 Cabernet. http://www.keevervineyards.com  It was terrific and a perfect complement to the meatballs and artichokes. With our dinner, we ordered a carafe of Ciccio’s House White $28, which we both thought was very good. Midwestern Meat Lover John thought the meatballs were great, with a perfect garlicky blend of tomatoes and large meatballs ($11). The Wood fired Artichokes ($8) were prepared in a light olive oil and served with a walnut filling that was delicious and interesting. Our server, Chelsea, was very friendly and accommodating and made us feel very much at home.

 

For dinner, John had the Veal Picatta with sautéed escarole ($15) for his main dish. Dorothy enjoyed the Gorgonzola, pancetta and arugula pizza ($16), which was larger that she could finish (so John helped!), but delicious. After dinner, we were tempted to try their Gelato Al Fratti ($4.50) or their Gelato of many flavors served with a cookie plate, but we decided to call it a night and come back again for the desserts. Most important, it was clear that everyone at Ciccio that night was having a good time, whether families, visitors or locals out for the night with friends.

 

Ciccio has a full bar, staffed with two friendly and talented bartenders, with four seats at the bar. The bartenders feature drinks such as Italian Greyhounds ($10), a Blum’s John Collins ($10), a Ciccio’s Classic Margarita ($12), or an Italian Mojito ($10). Ciccio’s House Red or House White ($6 a glass or $28 a carafe) or try the Altamura, 2008 Sangiovese ($10 a glass or $48 a bottle). The selections are mostly Napa Valley wines. Since this is an Italian family restaurant, you can order Jaco Poli Muscato Grappa or Jaco Poli Gewurztraminer Grappa ($16).

 

Corkage is $20 for Domestic wines and $25 for Best of the World wines. Ciccio also offers sodas for $2.50, or several after-dinner drinks, along with some interesting beers. John took a short trip down memory lane when he noticed that Ciccio serves Pabst Blue Ribbon Beer. “PBR” was his beer of choice in college and he kept it cold by submerging it in the rivers of Northern Michigan while on canoeing trips!

 

Ciccio is a great addition to Yountville’s Italian restaurants. Now you don’t have to drive far to enjoy two or three of them.  Ciccio is fun, a great place for the family; friendly, and very reasonably priced. Try it for a quick stop for coffee and pastries for breakfast, or dinner with friends or family. We know that you will
enjoy it as much as we did.

Redd Wood in Yountville Now Open

Redd Wood in Yountville

6755 WASHINGTON ST. YOUNTVILLE | (707) 299-5030  | http://www.redd-wood.com
Open Monday – Thursday 11 a.m. to 10 p.m.  • Friday – Sunday 11 a.m. to 11 p.m.

By John and Dorothy Salmon

Richard Reddington has created another new hangout in Yountville, one with an Italian flair and GREAT food. Located at the north end of town across from Jessup Cellars’ great wine tasting room, Redd Wood has both indoor and outdoor seating. Luckily, when we were there, the weather was perfect, with a slight breeze. We sat outside for lunch with Peter and Nancy Gennet. It was fun catching up with them, laughing about our lives, our kids and grandchildren and the on-going transitions of life.

Redd Wood was packed when the doors opened and when you talk about doors, this place has a BIG one that easily slides open to bring the outside in, or close the outside out. The décor is very classy, with one of the most unique light fixtures any of us had ever seen. It is created out of about 10 old, long, worn out florescent light bulbs tied together with black plugs on top, and held up with wires that make it look like it belongs in a warehouse or in a back alley, but it’s very hip in this setting. There is the “Wappo Hill” emblazoned mailbox at the center of the custom-fabricated wine wall of cut metal tubing that pays homage to the Mondavi family and illustrates Redd Wood’s wine country roots.  There’s another wall that is filled with magazine covers, photos and everything Napa Valley. St. Helena interior designer, Erin Martin, REALLY made Redd Wood fun, funky and elegant.

Redd Wood is one of the more sophisticated pizzerias we have ever enjoyed. We don’t know many pizzerias that come with a Michelin-starred chef, such as Richard Reddington. Once you have lunch or dinner at Redd Wood, you will want to go back several times because the menu changes.  You can always count on the wood-burning, oven-baked pizza, the house-made pastas, the in-house made, incredible prosciutto and salumi, and a really interesting wine list. In the spring, summer and fall you can sit outside and bask in the sunshine, watch the birds, and pretend that you are in Italy.

On the day that we had lunch with Peter and Nancy, we had fun watching two cute dogs beg for the primary petting position from two young boys, while the boys’ parents relaxed with a glass of wine. Redd Wood is a VERY comfortable setting for everyone, even an occasional dog.  Sarah was our server and Dorothy started out with a No Yo Manhattan, made with Makers Mark, punt e mes and dried Tuscan cherries ($9) and Nancy tried the Italian Greyhound made with vodka, Campari, grapefruit juice and a lime wheel ($9). Peter and John had a glass of Sauvignon Blanc Lewis Cellars 2010.

For starters we ordered the (Fabulous) Frito Misto with calamari, gulf shrimp, fennel, Meyer lemon aioli ($14). Nancy ordered the bucatini pasta with tomato, guanciale, and black pepper ($14); Peter enjoyed the tomato pie (Pizza) with fresh mozzarella and basil ($14); John returned to his Chicago roots once again and went for the Meatball sub sandwich with tomato sauce, and caciocavallo ($14); and Dorothy tried the Lardo, mushroom and spinach fontina meat pie ($14). Never able to miss dessert, we shared the amazing chocolate caramel tart, with hazelnuts and salt ($9); the equally good butterscotch semifreddo with caramel corn, bourbon sauce ($9) and the incredible toffee cannoli with ricotta and almonds ($8). It goes without saying that we truly enjoy our job with the Napa Valley Marketplace Magazine!

Richard Reddington, Executive Chef and Owner of Redd and Redd Wood, is a native of New York who has made an indelible mark on the West Coast dining landscape. His first restaurant, Redd in Yountville, CA, opened in 2005 and has since garnered a Michelin star for five consecutive years. He began his career working for Roland Passot at San Francisco’s renowned La Folie in 1990, later moving to Postrio before heading east to David Burke’s Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin, three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.

Returning to California, Richard helped open Spago Beverly Hills as Sous Chef, before taking the Chef reins at Jardinière in San Francisco and then Chapeau, where he was named ‘Rising Star’ by The San Francisco Chronicle’s Michael Bauer. In 2000, he was drawn north to Napa Valley and he began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted ‘Best Rising Chef’ by San Francisco Magazine. After leaving Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to own his own restaurant. Richard Reddington has created a really wonderful setting at Redd Wood with great food and wine.  What’s not to like?

Redd Wood is located in the North Block Hotel, on Washington Street, between Burgundy Way and Madison Street, in Yountville. Tables can be reserved online and you better do that quickly, because on weekends, the place is packed.

RECIPE

~ Chocolate Praline Caramel Tart ~

Tart Shell
1 ½ cups  flour
¼ cup cocoa powder
¾ cup unsalted butter, cubed and softened
¾ cup confectioners’ sugar
½ tspn salt
2 egg yolks at room temperature

Praline
1 cup of blanched raw almonds
1 Cup of Sugar

Caramel
1½ cups of sugar
4 TBsp light corn syrup
½ ts  salt
6 TBsp unsalted butter
6 TBsp    heavy cream
2 TBsp    cream fraiche

Chocolate Ganache
½ cup    heavy cream
¾ cup    semi sweet chocolate chopped

Start with the tart shell: Heat oven to 350 F.

In a mixer combine butter and sugar and cream until mixture is pale and fluffy. Add the yolks and continue to mix till eggs are incorporated and smooth

Combine flour, cocoa powder and salt in a bowl and mix into the wet mixture.
Transfer into a 9’ fluted tart pan that has a removable bottom. Press the dough into the pan as evenly as possible. Refrigerate for 1hr. Prick the tart shell with a fork all over the bottom and along the sides. Bake for about 20 mins. The tart may seem soft but allow it to cool and it will harden.

Make the caramel: in a large saucepan put sugar, corn syrup and salt with 6 tbsp of water. The water is added to make sure the sugar caramelizes evenly. The sugar should look like wet sand. Bring to a boil and cook without stirring till a candy thermometer reaches 340 F. Remove from heat and whisk in butter, cream and cream fraiche. The mixture will bubble up so it is important to use a tall saucepan.set aside to cool.

Make the praline: place sugar and ¼ cup of water in a pot and cook till 235 F On medium heat, add the almonds and stir constantly till the almond are coated in the sugar and are golden brown. This will take about 10 minutes and you should never walk away from the pot.

Transfer the nuts to a greased pan and let cool. Once cool, put the nuts into a food processor and blend till the consistency of chunky peanut butter.

Using a small butter knife,spread, the praline evenly and as thin as possible onto the bottom of the baked tart shell. Place in the freezer and allow it to chill for 20 minutes.(do not skip this step orelse the praline and caramel will mix together.) Pour the caramel on top of the praline layer and smooth out the top. Set aside.

Make the ganache: bring the cream to a simmer and pour over the chocolate in a bowl. Cover with plastic wrap and let the cream and chocolate sit for 1 minute. Slowly stir with a rubber spatula from the center out until the chocolate and cream are completely emulsified. Pour ganache evenly over the tart and refrigerate until set for 2 hours. Sprinkle with sea salt and indulge yourself.

Napa Valley Marketplace Magazine Restaurant Review May 2012

Napa Valley Marketplace Magazine Restaurant Review May 2012

Ca’ Momi – Napa’s Amazing Italian Restaurant in the Oxbow Market

By Dorothy and John Salmon

W e stopped by the Oxbow Market recently and had dinner at Ca’ Momi.  It was incredible!  Ca’ Momi has some of the best, most authentic and most interesting Italian food anywhere. Saying that in Napa these days means that it has to really be good, since we now have some of the best Italian restaurants in Northern California. The Oxbow Market, on First Street in downtown Napa, is full of great food and fun places and lots of interesting people. Ca’ Momi is located across from Annette’s Chocolates, in the middle of an amazing food row. It is the ONLY Pizzeria in Napa to be officially certified by the Verace Pizza Napoletana (VPN) Association, an Italian association that oversees the strict requirements of Neapolitan pizza making. Only five restaurants in California have made this prestigious list and fewer than sixty have received it in the United States. We understand why Ca’ Momi is beloved by REAL Italian foodies. Not only is the food really good, it is served by the staff and chefs with love, flair, and real “Napkin” homespun fun.  If you are lucky enough to be there when Bella is working, you are in for a real treat.

Bella was working the front counter the night we were there, and we had fun recalling Napa before wine and the Regusci family history, and what it was like growing up in Yountville when dairy farms and prune orchards outnumbered vineyards. Bella’s family dairy farm was located on the Silverado Trail near Yountville. If you want to know some great stories about Napa County’s past life, sit at the counter and talk to Bella (not her real name, but at Ca Momi, everyone has a favorite Italian name). While we were enjoying our meal, Bella was giving tips about Napa to a couple from New York City. It was pretty interesting to hear them rave about the food at Ca’ Momi, since New York City has a few great Italian restaurants of its own!

Ca’ Momi is Italian for “House of Momi.” It was named for local legend, Momi dea Bionda, and his obsession with his vineyards and house in northern Italy that now belong to the Ca’ Momi owners.  Owners, Dario De Conti, Valentina Guolo-Migotto, and Stefano Migotto believe that Momi’s protective spirit is still watching over their property. Their wines are a celebration of his passions and his quest for the simple pleasures of life. The wines that they sell, along with their pizza, pasta and the most incredible desserts in the Valley, are as good as their food! After making great wines for several years, the three owners decided to show Napa locals and visitors alike what a REAL Italian pizzeria was like; with wood fired Italian pizzas, traditional Italian pastries and terrific Italian wines, mostly theirs, with other wines from smaller regions in Italy. The pizzas are the best … and don’t you dare ask for red pepper flakes or parmesan cheese!

For all you Slow Food lovers, Ca’ Momi is a proud partner in the Slow Food movement in San Francisco and Napa. For our Italians in Napa, this is like being at home and, for those travelers who love Italy, it’s almost like being there.

We began our dinner with two of their great wines. Dorothy ordered the 2010 Double Gold SF Chronicle Wine Competition Zinfandel ($17.95). She thinks her son Rob’s Zinfandel is the best in the world, but this Zin is fabulous. John ordered the 2010 Sauvignon Blanc Silver Award winner ($17.95) that he thought was very good. While we were sipping our wine, talking to our neighbors from New York, and going down memory lane with Bella, we crunched on some amazing Schiacciata Al Rosmarino O All, ‘ Olio Pizza, flat bread, Sicilian sea salt and organic rosemary ($5.25). This stuff is REALLY habit forming.
For appetizers, John ordered Ca’ Momi’s famous asparagus soup (Crema Di Asparagi) garnished with Bellwether crème fraiche ($8.50) and Dorothy had the Verdure Artoste, oven roasted seasonal vegetables ($8.50).  Both were wonderful. For the main course, John ordered the Lasagne Alla Bolognese, pork, beef, tomato sauce, with parmigiano reggiano and besciamella sauce ($13.75). It was served piping hot in its own lovely glass baking dish. Dorothy ordered the Cannelloni Ricotta and Spinaci, spinach, Bellwether Jersey ricotta and besciamella sauce ($13.50). Everything was cooked to perfection, hot and tasty.

Bella went on and on about the desserts, so we had to try them for this review. If you believe that, then we are better story tellers than we think! We did not have to have our arms twisted to try the freshly baked, six Bigne’s ($8.95) and a Millefoglie ($8.00). Millefoglie is the Italian version of the French pastry Mille-feuille, which means a layered cake that can be filled with a number of delicious treats. We could have ordered a latte macchiato, a cappuccino or an Italian Macchiato if we could have put one more thing in our stomachs, but that was NOT possible after this dinner.

The ambiance of Ca’ Momi is wonderful, with reclaimed wood, corrugated metal and lots of everything Italian in a very small place that is bustling with excitement, and a staff of hard–working, very friendly people, who are there to make you happy. Try it!  Sit inside or outside and you will never be disappointed.

RECIPES

Spezzatino and Polenta

300 ml veggie broth or water
2 small diced carrots.
2 small diced yellow onions
2 small diced celery
1 garlic cloves, chopped
25 gr (1oz) butter
150 ml red wine (NO OAK), or Pinot Grigio
200 gr (4 oz.) lardo
400 gr (16 oz.)beef shoulder cut in 1 inch squares
250 gr (10 oz.) Christina tomatoes.
2 tsp dried rosemary
1 spring sage
salt
black pepper
flour as needed

Cut the meat into cubes, medium sized pieces. Once the meat is cut, toss it in the flour, set aside. Cut the lardo into small pieces.

Heat the oil and butter together, sauté all the veggies until onions are translucent. Add the meat and the dried rosemary. Cook it for about 20 minutes. Add the wine and let the alcohol to cook off. Smell it and taste it.

Transfer the Spezzatino to a deep hotel pan, tie up the bunch of sage and add the water and tomatoes, cover it with foil and put it in the oven for 3 ½ hours at 275 degrees. Taste the meat for doneness and salt; readjust the salt if needed. The meat should be tender and melt in your mouth. If we aren’t there just yet, give it another 40 minutes and try again. Yes, it is the best part of the dish, tasting over and over.

60 grs (4 oz.) polenta
1 cup of water
½ tbs salt

Heat water until boiling point, add the polenta and salt, whisking constantly.  Polenta will be done within 5 minutes.

Pour the polenta in the middle of a deep bowl, add the spezzatino around it, garnish with some micro basil and EVOO. Buon Apetito.