Osteria del Principe

Tabelog hosted another great food event, this time at Osteria del Principe, an Italian cured meat-centric spot down by the Flatiron building.

DSC07092

DSC07117

The restaurant/store is the flagship location, and is run by Principe di San Daniele, a world class prosciutto manufacturer in Italy. So you know you’re getting top notch meats here when you eat.

DSC07133

Tabelog invited a bunch of us ass-kicking NYC food bloggers and reviewers to mix and mingle while tasting some really nice meats and wines. Here’s a menu of things we tasted:

DSC07134

As you can see from this sheet, we were asked to rate and judge the various sliced meats and wines:

DSC07121

First I created a nice cushioned base with a bite or two of freshly baked focaccia bread:

DSC07103

Here’s my second (or was it third?) plate of meat. I needed to try everything a few times to figure out my rankings.

DSC07150

I ultimately put the truffle ham in first place, followed by the 20-month prosciutto and mortadella right behind. Then the 16-month prosciutto, with the speck being at the bottom. Surprising! That truffle ham really had an amazing flavor that wasn’t overpowering. It was a cured meat.

Here are some shots of the two ham slicings. The ones with the brownish edge is the rosemary ham, and the other is the truffle ham:

DSC07136

DSC07143

This board has the speck on the left, and the mortadella on the right:

DSC07144

As you can see, there was a fancy old fashioned hand crank meat slicer set up with the 20-month prosciutto.

DSC07108

DSC07113

DSC07107

DSC07155

DSC07093

The slices were served in little paper cones:

DSC07100

DSC07116

DSC07118

DSC07123

I really couldn’t get enough of those. So good: soft, not too salty, and really nicely flavored. One of the gents from the Gotham Burger Social Club fashioned one meat cone into a lapel flower for his suit jacket. Brilliant!

DSC07163

So that was just the sliced meats that were laying around for our consumption. There was also a huge wheel of cheese that was being sliced/scraped and shoved into little brown paper bags for snacking. “Raspadura” Bella Lodi:

DSC07110

DSC07114

DSC07095

The tomato and burrata caprese salad was refreshing and light, with a great herb kick:

DSC07132

DSC07130

The prosciutto and melon was a perfect balance of sweet, savory and juicy all in one bite. These were amazing, not to mention gorgeously plated/presented:

DSC07126

DSC07125

DSC07129

This polenta was wrapped with speck and then baked until crispy. Absolutely delicious! I need to try making this at home now:

DSC07149

The grilled octopus skewers were a nice break from the pork overload. Wait.. is there even such a thing as pork overload? Anyway, they were warm and charred to a nice half-crisp texture, and accompanied by slices of grape tomato:

DSC07154

The slices of Piadina (bread portion) with porchetta inside were really awesome too. Especially when topped with some of the freshly scraped cheese. This meat item may have been the best of the day. I almost wish it was showcased differently, because I feel like it got missed by some of the other bloggers.

DSC07159

Lastly, the house-made tagliolino pasta was set in a light cream sauce and cooked with the 16-month prosciutto, then topped with a nice slice of it. Fucking amazing. The prosciutto was allowed to season the whole dish without any extras needed, other than some finely minced herbs and a little fresh pepper. So simple, yet so good.

DSC07169

DSC07165

All around awesome meal, and I was happy because it was extremely meat-centric. The wines were pretty good too, specifically the Ribolla Nera, which was a red wine that had robust flavor but was still lighter on the palette.

DSC07104

There were even some Italian cosmetic samples and creams handed out as parting gifts. I let my wife go for that. I was’t really interested.

DSC07119

OSTERIA DEL PRINCIPE
27 E. 23rd St.
New York, NY 10010

Leave a Reply

Your email address will not be published. Required fields are marked *