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The Chef of Greenwich Village author Joanne Mosconi Piano talks about her labor of love in collecting her father’s best recipes.
In a place as vast and gastronomical as New York City, an instant sense of family and comfort is like finding a diamond in the rough. Chef Pietro Mosconi’s two family’s restaurants, Monte’s Trattoria and Villa Mosconiare exactly that. He is the “Nonno” that we all need when we go out to eat, still emerging from his New York City kitchens greeting guests with his famous hugs, a warm “buona sera” and an eye-twinkling smile. After
"The Chef of Greenwich Village”: The Immigrant Story and Secret Recipes of Beloved New York Chef Pietro Mosconi
Perseverance and determination run in the Mosconi family. It is those character traits that led Pietro Mosconi, an immigrant boy from Emilia-Romagna, to become the renowned Italian American chef he is today, and those very same traits that led his daughter Joanne, many years later, to publish a book about him, “The Chef of Greenwich Village”.
Part recipes, part stories, the book is a work of love, a tribute to the accomplishments and hard work that Joanne’s father embodies and all that he has taught her.
The Warden of New York Red Sauce
Pietro Mosconi is wearing a corsage of basil that pokes out from the pocket of his white chef jacket. It’s a few minutes after 1 p.m. at an empty Monte’s Trattoria in New York’s Greenwich Village, and the owner and chef has set up shop at one of the small front tables, where he is methodically working a pastry wheel around the corners of a panel of dough.
Hey, pay attention...
Everybody here is busy. Winner of the Humane Society’s animal fund-raiser auction gets a private lunch date with Isabella Rossellini at the Met… Dramatist Guild. Jason Alexander hosts the Nov. 4 Alan Jay Lerner Award for writers at Ziegfeld Ballroom … Tuesday, Joanne Mosconi, chef Pietro’s daughter from Monte’s Trattoria in Greenwich Village, will serve up a book of papa’s immigration, recipes and memories of feeding those who never open their mouths except for food.
After spending the afternoon with Chef Pietro Mosconi in his Greenwich Village restaurant Monte’s Trattoria, it is obvious that he is a family man. During our visit, we met his daughter Joanne, son Pietro, and grandson Pietro. Tradition is king. They bantered and beamed with pride to be affiliated with Chef Mosconi’s institution. They also gobbled down heaps of made-to-order salmon and carbonara. By the end of the day, we all gathered around Chef Mosconi’s favorite table to hear about his life.
Monte's, the subterranean MacDougal Street eatery, has seen other MacDougal Street landmarks like the Gaslight, the Kettle of Fish, Rienzi's and San Remo come and go, is ten years older than nearby Cafe Reggio, and still it makes with the lasagna and antipasti.
ITS EMILY
ITS EMILY
Readers: Scrap Del Posto, Add Monte’s Trattoria to the Best Italian Restaurants in NYC.
ITS EMILY
ITS EMILY
ITS EMILY
Changing The Way You Look At Food With The Chef’s Daughter – Joanne Mosconi
