What makes this dish special is that there are six great ingredients on the plate and each one has a story…

A Farm to Fork Dish from Long Island

La Quercia Proscuitto with Heirloom Cherry Tomatoes, Fresh Mozzarella, Balsamic Gelee, Micro Basil, Multigrain Crostini

La Quercia Prosciutto is made in Iowa from Berkshire pork. It is sweeter and richer in flavor than its imported counterparts. Since I tasted it three years ago it has been the benchmark by which I have compared all other prosciuttos. Erik and I are happy to be serving such a great product while still maintaining our philosophy of local and domestic.

Flora Nurseries Heirloom Cherry Tomatoes are grown hydroponically on the North Fork of Long Island in Mattituck. Erik and I love the variety, quality, consistency and year-round availability of these awesome tomatoes. We are also proud to support a long island business that is committed to such a high level of quality.

Calabro Fresh Mozzarella is made in East Haven, CT by a family that has been making cheese for 43 years. In fact, I have been eating Calabro cheese since I was a young child growing up in CT. What makes it special is that it has a perfect balance of soft and firm texture. The cheese is well seasoned and full flavored. We also use their ricotta in the stuffing for our Kale & Sausage Agnolotti.

Koppert Cress Micro Basil is also greenhouse grown year-round on Long Island. (Cutchogue) The basil arrives to us still living in its growing medium and is cut and used when the prosciutto dish is ordered. You can’t get any fresher than that!

Sparrow Lane Balsamic Vinegar is made in California and is used to make the balsamic gelee. Once again, we were able to source a frequently imported product from a domestic producer. Usually vinegars are made from lower quality wines, but in the case of Sparrow Lane they believe “quality in, quality out” and we agree.

The Seven Grain Baguette is made in Farmingville, Long Island by AJG Bakers. They use seven grains to make the bread and the flavor is awesome. We slice it and drizzle a little extra virgin olive oil, sprinkle a little salt and lightly grill it for some crunch. A perfect addition of texture and contrast!

Thanks for reading and sharing in the farm to fork movement. Stay tuned as Erik and I are planning some trips to meet with our growers and purveyors in the coming weeks!

-Chef/Owner John Urbinati