RAFFAELE RONCA

 

raffael_ronca“In recognition of his selfless dedication to enhancing the lives of those in need and his efforts to further our mission of vision …Raffaele, you have brought such joy, friendship and flavor to our Hope of Vision. For that, you have our gratitude and our love.”

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Born and raised in Naples, South of Italy, Raffaele comes from a family of butchers and fishermen and has been around food all his life. With his family also in the restaurant business, food and cooking was not only part of his culture, but in his blood.
Raffaele perfections his passion studying and get graduated at the Culinary School of Naples (Istituto Alberghiero). He moved to the United States in the 1990s. Even though he came across great chefs and great food, supposedly Italian, he never thought it was real Italian. That’s why he committed himself to the culinary arts-to cook the way he knew was authentic.

 

A few years ago, Raffaele and Romeo Palmisano, an old friend from Naples, began discussing opening their own restaurant that would feature their beloved Naples’ cuisine. Working together, perfecting each detail which includes weekly fresh floral accents by premier floral designer, Roberta Bendavid (Danny Meyer Restaurants) – they
created Ristorante Rafele.

At Rafele, Romeo and Raffaele believe in L’appetito viene mangiando—that’s Italian for “Food that makes you want more!”

* Chef Raffaele Ronca has appeared on The Food Network’s “Sandra Lee’s Semi Homemade, where he shared a recipe for one of his signature holiday cocktails

 

Raffaele now is the owner and executive chef of “Rafele”

 

(212) 242-1999 West Village, 29 7th Ave 

New York, NY 10014

 Visit Raffaele Ronca dedicated page >>

 

 

Tasting Menu by Chef Raffaele Ronca

Benvenuti in Sicilia
ARANCINI AI 4 FORMAGGI (3 per portion)
Fried rice balls with 4 Italian cheeses (Parmiggiano, Pecorino, Provolone, Mozzarella)
Wine: Mimosa Siciliana (Sicilian Spumante and Arancia Rossa Siciliana Puree’)

Antipasto
INVOLTINI DI MELANZANE ALLA SICILIANA
Fried sliced eggplant, rolled with mozzarella and roasted tomato in tomato sauce and cheese
Wine: Etna Rosso Graci

Primi
PASTA ALLA NORMA
Durum Wheat pasta with tomato and eggplant, served with ricotta salata cheese

FARRO DELL’ETNA
Farro, with Sicilian sausage, fresh mushrooms, pecorino siciliano, extra vergin olive oil, parsley, white wine, peeled tomatoes
Wine: Etna Rosso Efésto

Secondi
PISCI SPATA A’ SICILIANA
Breaded swordfish, splash of heirloom tomato, capers served with green salad
Wine: Etna Bianco Graci

SPITINI ALLA MAMMA TERESA
Roulades of Pork Filet with Bread Crumbs, Pine Nuts and Raisins, Caciocavallo Siciliano cheese and a splash of white wine served with pears in a Nero D’Avola reduction
Wine: Nero D’avola and Syrah by Cantine Gulino

Dessert
CASSATA SICILIANA
Typical Palermitan cake filled with sweet Sicilian ricotta cheese from Sicily, with chocolate chips, covered with marzipan, candied fruits

MIX SWEET BITES
Typical Sicilian sweets, biscotti siciliani, beignet and mignon with various fillings

Coffee and Sweet Wine: Passito and Moscato di Siracusa by Cantine Gulino (shots)

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