Situated at the edge of the Hudson, Piermont already had a carefree, “I’m on vacation” vibe, and with the addition of Trattoria Da Vittorio, diners can imagine they’ve traveled to the Amalfi Coast.
Whether it’s the vintage red Ferrari parked out front in warmer months, the menu teeming with stuzzi and sfizi (Italian snacks), or the wood-fire pizza oven in the open-concept kitchen churning out crisp Neapolitan-style pies, Chef Vittorio Lanni’s newest Rockland County venture is the place to go if you’re craving authentic, affordable Italian cuisine. “It’s really about comfort: sharing a bunch of appetizers, sharing a bottle of wine,” says Lanni, who cooks up classic plates from his childhood in Naples, like hunks of fried mozzarella en carrozza or spiedini alla Romana, best described as toasty bread and mozzarella with anchovy-caper sauce. “There are so many dishes that I like, and this has been a chance to bring some of them to life,” he adds.
It’s a deliberately different feel than Lanni’s Cucina Verace, his fine dining restaurant in Sparkill. At this new venture, pizzas—13 variations from traditional Margherita to guanciale—and pastas (order the pappardelle with oxtail ragu) are the focus, and most are priced at $20-25. There’s also a “50 for 50” wine list, where all 50 bottles on offer are $50. Lanni says he tasted nearly 500 wines before selecting his top 50. (If you’re a fan of full-bodied reds, the Baby Amarone is a must-try.) His wife, Kimberly, is the beverage director and added 40 Italian beers to the menu to dispel the idea that “Peroni is the only beer we drink in Italy,” he says.
It’s really about comfort: sharing a bunch of appetizers, sharing a bottle of wine.
The space, which once housed DVine Pie, already had a traditional stainless-steel pizza oven, but Lanni, who learned to make Neapolitan-style pizza early in his career in Naples, upgraded to a 5,000-pound wood-fire oven from Brewster-based Fiero Forni. The oven, which took three days to build, acts as part of the décor, given that it’s visible from the dining room and hand-tiled in fire-engine red (matching that Ferrari out front). A large crimson hand slicer, where paper-thin pieces of prosciutto are cut to order, also serves as part of the ambiance.
Grab a seat at the bar or relax in one of the beautifully appointed banquettes among the exposed wooden beams and decorative copper pots and utensils that line the walls. Trattoria Da Vittorio is also open for lunch, a boon to the already bustling Piermont Avenue. “Piermont is buzzing, and the foot traffic is unbelievable,” Lanni says. “We have people coming in all day drinking a martini and splitting a pizza for lunch or having some wine and appetizers. It’s like New York City.” With a (Neapolitan) twist.
Trattoria Da Vittorio
453 Piermont Ave, Piermont
845.259.1122
Website
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