156 Davison Ave. Oceanside, NY 516-678-9494
At the restaurant formerly known as Cinelli's, chef-owner Franco Abballe unleashes a passion for authentic Italian cuisine. Sure, he'll serve you chicken Parm, but you can also get a sandwich on a piadina, the grilled flatbread popular in the Italian region of Emilia-Romagna. And savor imported pastas, meats and cheeses rarely found at suburban Italian restaurants.Hours: Sunday, noon to 9 p.m., Monday to Saturday, 11 a.m. to 10 p.m. Ambience: Good Service: Very Good Credit cards: Accepted Accessibility: Wheelchair accessible
Cinelli's is hardly a typical slice-and-spaghetti house. A pizza counter on one side gives way to a high-ceiling dining space, walls a toasty chestnut, windows everywhere, French doors opening onto a patio.
Here, chef-owner Franco Abballe unleashes a passion for authentic Italian cuisine. Sure, he'll serve you chicken Parm, but you can also get a sandwich on a piadina, the grilled flatbread popular in the Italian region of Emilia-Romagna. And savor imported pastas, meats and cheeses rarely found at suburban Italian restaurants.
One afternoon, I get lost in a San Marco piadina filled with Speck (smoked prosciutto), caciotta al tartufo (truffle-infused sheep-and-cow's milk cheese), roasted peppers and spring greens. In addition to the usual Sicilian and Neapolitan, Cinelli's offers 12-inch individual artisan pizzas, crisp-crusted, flavorful: I like both the Monticiani (mozzarella, pancetta, charred cherry tomatoes and basil pesto) and Speck (Speck, fresh mozzarella and a vibrant "grandma" red sauce).
A salad special features fresh blackberries, Grana Padano and Oro Italiano (saffron-and-truffle-infused) cheese over arugula, to be dressed at
table with good olive oil and balsamic vinegar. Works for me.
So does the robust rapini e salsiccia (broccoli rabe and sausage) over strozzapreti (little "rolled towels") in a lovely garlic and oil brodetto. Another hit is pasta Ernica, long fusilli with escarole, cannellini beans, garlic and oil, topped with herbed toasted crumbs.
A dessert piadina spread with Nutella turns out just sweet enough, not cloying.
Big bonus: a $21 to $24 wine list from up-and-coming vineyards worldwide. So happy with my soft and fruity Nero D'Avola for $21.
Mushy, overcooked risotto al gamberetti with black tiger shrimp; an acidic and, sadly, boneless chicken scarpariello; veal Francese drowning in a lemony tomato-touched coral sauce, some pieces of meat tender, others chewy.
Eating here is always an adventure. For dinner, reserve ahead.
Prova Pizzeria and Trattoria - Home of La Piada
La Piadina Romagnola Piada, a Romagna speciality What is a piada? The Piadina, piada or "piè" as it is known in Emilia-Romagna, has many names, but all bring to mind sun, sea and holidays. It came into being as peasant bread, yet today it is the queen of delicious snacks, lunch and dinner on the Romagna Riviera. From the Adriatic, this gastronomic delight has gone on to conquer all of Italy and Europe with endless kiosks now preparing them, and now they are even to be found here. Piadina or Piada is a thin Italian flatbread, typically prepared in the Emilia-Romagna region of Italy, specifically found in Forlì-Cesena, Ravenna and Rimini. It is usually made with white flour, lard (or olive oil), salt and water. The dough is traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used. The classical piadina romagnola is rolled out thinly with a rolling pin, placed on a low-rimmed terracotta plate (whose shape is rather primitive) and cooked on burning embers. You get a large circular disk, speckled brown by the heat, which is crumbly, tender with a very delicate flavor, and is best eaten with good local cured meat, fresh, soft cheese, and wild herbs. Once a poor man's bread, It is a local food with ancient roots which is aiming to go global: piadinerie have sprung up all over Italy and, as mentioned before, here in Oceanside, New York. Once cooked, it can be eaten cold, piping hot or as a dessert folded in two or cut into four or else rolled up. It is filled with but not limited to: salad greens, vegetables, cooked ham, porchetta, chicken, veal, various different types of cheeses and cured meats of all kinds, not to mention sweet delights such as Nutella and strawberries. Of the cheeses, the classic filling is Squacquerone (although any soft or firm table cheese is ideal), a soft Italian cheese accompanied by cured ham. What's the perfect accompaniment? A good glass of Sangiovese, the Romagna red that's as bright and cheerful as the people of its land. If you are looking to discover authentic Italian cuisine well don’t hesitate. Grab our menu today and check out our unbelievable selection of piadine!