Enoteca introduces a new menu special “ Tu vuo’ fa’ l’Americano ” menu that flips the table on some of the most infamously misconceived and stereotyped Italian dishes, like the ubiquitous “Spaghetti and Meatballs” and “Alfredo Pasta”.
Based on a classic tune ‘Tu vuo’ fa’ l’Americano’*, which in Italian translates to ‘You want to be American’ and has seen a multitude of versions over the years, from jazz to drum and bass remixes.
Nicolas Bonazza, a trained chef and Enoteca’s proprietor along with his father, concocted this playful, tongue-in-cheek menu for something new yet refined and delicious for diners. The Tu vuo’ fa’ l’Americano menu is executed by Enoteca’s Head Chef, Chef Stefano Borra.
The theme for the special menu, will have dishes presented in an abstract fashion, designed to challenge on our preconceived ideas of Italian stereotypical meals. For example, The “Meat Balls with Spaghetti” are plated as 5 single meatballs, with fried spaghetti twirls garnished atop and a weave of aldente pasta underneath. After diners, taste these dishes, they may be wonderfully shocked and surprised, of how closely it resembles that of “classic” Italian dishes, even if it appears completely different and with a more refined taste.
*”Tu vuò fà l’americano” is a Neapolitan language song by Italian singer Renato Carosone. Carosone wrote the song in collaboration with Nicola “Nisa” Salerno in 1956. Combining swing and jazz, it became one of his best-known songs.” – Wikipedia
Menu Teasers
Amuse bouche: Liquid bruschetta and Caesar Salad.
“Well bruschetta is actually a really Italian dishes but here we put it on a challenge for the brain. It is tomato water seasoned with oil basil and garlic and the croutons bread in the spoon “ – Nicola Bonazza
Caesar Salad is a mythical dish, never heard of in Italy before it’s foreign invention although, rumour has it, it was invented by a Italian guy in a Mexican restaurant and is nothing more farther from Italian traditional dishes. Enoteca’s interpretation comprises of deep fried chicken skin with a very rich mayonnaise sauce (a lot of parmesan inside) and dried speck ham.
Dish 1: Meat Balls with Spaghetti.
…“is another mythical dishes, was cited by Omer in the Odyssey as well.
You can’t find it really in Italy, especially in the north it doesn’t exist at all. There is a kind of version in Puglia. – Nicola Bonazza
Enoteca’s version, the meatballs are made with wagyu beef ( striploin 4/5 ) and mortadella ( bio ). Spaghetti is cooked in a tomato sauce reduction so the result is an exceptionally tasty tomato-like paste, with deep fried spaghetti twirls as garnish.
Dish 2: Melanzana di Parmigiana. (Eggplant Parmigiana)
“Eggplant parmesan, well this is a very classic italian dish that you can find everywhere in the world, but we decided to give it a completely new look and feel”
– Nicola Bonazza
Enoteca’s version is a deconstructed version of the Melanzana di Parmigiana. The eggplants are cooked with a different technique, and the tomatoes are made to have a different consistency, as well as the sauce, which is dried confit and powder tomatoes dressed on the side of the plate with Parmesan cheese as chips and foam.
