Salerno-born Fabio Casella (San Matteo Pizza) conjures a classic Italian salumeria on the Upper East Side. The small, tile-floored deli—a takeout affair—specializes in imported meats, cheeses and condiments: aged Modena balsamic vinegar; two types of prosciutto di Parma (dry-cured for 18 or 24 months); and buffalo mozzarella rolled with arugula and shaved Parmigiano-Reggiano. Along with the charcuterie, the offerings include prepared foods cooked in a wood-fired oven: sandwiches such as chicken parmigiana and a sausage-potato-porcini variety on Madonia Brothers bread, as well as pastas like farfalle with smoked salmon and rigatoni with house-made pesto.
