NYC Chefs: Setaro Pasta Rules!Today marks the tenth anniversary of Chelsea Market, a place we would avoid if there were anyplace else to get Setaro pasta. The supremacy of the Campagnan product, sold only in Buonitalia at the market, is something we never stop hearing about: last night, Kevin Garcia of Accademia del Vino told us, “All the top chefs I know use it — it’s the pasta of choice, the best I’ve ever been able to find.” Mark Ladner of Del Posto, Jonathan Benno at Per Se, and any number of other food luminaries swear by the stuff. But why? Buonitalia co-owner Antonio Magliulo says, “This company, Setaro, is very small. They don’t produce a lot of pasta. And when they dry it, it’s at low temperatures, so it keeps the flavor and texture. The way it cooks, the bite that it keeps — it’s something special.”
Outrageously Simple, Extravagantly Expensive, and Totally Worth-It Sandwich
Although the Underground Gourmet makes it a practice never to go grocery shopping when beset by a ravenous, goatlike hunger — lest he return home with a king-size bag of Screaming Yellow Zonkers and some Geno’s pizza rolls — whenever he’s starved for a good sandwich, he ambles over to his friendly neighborhood imported-foods or cheese shop. Some of the best places to get a good sandwich in this town, after all, are where you wouldn’t necessarily expect to find one.