Authenticity is the name of the game at New York City’s upscale traditional Italian, Ristorante San Pietro.
It’s a philosophy that begins, naturally enough, in the kitchen, or more precisely in the acquisition of ingredients for the kitchen: as Gerardo Bruno proudly boasts on the San Pietro website, the restaurant imports an intriguingly precise 85 percent of its ingredients from Campania, Sicily, Sardinia, and Puglia.
That gives a genuine southern Italian feel to such dishes as Salerno-style homemade pasta with lobster and asparagus in a lemon sauce, or roasted sea bream with braised curly endive stuffed with capers, olives, and anchovies.
The same thinking is applied to the wine list, which is a treasure trove of top Italian bottles, with a particular emphasis on the ever-improving wines of the Mezzogiorno, and supplemented by a selection of classical French and American producers.
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It means that San Pietro is the place to come if you want to sample the best Aglianico, Nero d’Avola, Negroamaro, and Nerello Mascalese, as well as being a truly breathtaking repository of mature wines from Piedmont, Tuscany, and the Veneto.
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