San Matteo brings Panuozzi — Not Panini — to the Upper East Side New York just can’t seem to eat enough Italian carbohydrates, regardless of whether they hail from a wood-fired oven, a tiella, or the mind of a former Ogilvy adman. And now, thanks to San Matteo, a new restaurant on upper Second Avenue, it seems we have another option: panuozzo.
Press materials from the restaurant, which will open this Friday, describe panuozzo as a “warm, flavorful dish” associated with a few towns in Campania’s Salerno province. Basically, panuozzo is what happens when a section of raw, fresh yeasted dough is stretched and filled with various ingredients, and then baked in a wood-burning oven. The result is akin to a stuffed panino.
San Matteo’s chef-owners, Ciro Casella and Fabio Casella, are originally from Salerno, so apparently they know from regional specialties. In addition to panuozzi, they’ll be serving 15 kinds of pizza, as well as Oré, a coffee bean blend that also comes from Salerno. Meats like coppa, soppressata, capicollo, pancetta, and salsiccia curata, will be made locally, and Parmigiano will come from Tino’s Delicatessen on Arthur Avenue.
The restaurant is located at 1739 Second Avenue (212-426-6943) and will be open for breakfast, lunch, and dinner. The menu follows below.