Pastiera di Pasqua (Wheat Pie) is my family’s favorite of Italian Easter treats, which is especially popular in the Naples area. Actually Naples is where Pastiera originated. It is safe to say, that as much as Strufoli are associated with Christmas, then undoubtedly the Pastiera {passt-ear-AR} belongs to Easter, and especially to Good Friday. Essentially … Read more
These potato dumplings, traditionally served as a first course, are small bites of heaven. Although most people associate this dish with Italian cuisine, versions of this dish exist around the world; Croatia, France, and South America all have variations of the dish. The word “gnocchi” is derived from the Italian word “nocchio,” meaning a “knot … Read more
Easily the most delightful and famous of all Gnocchi dishes is the Potato Gnocchi served with an authentic southern Italian marinara sauce like our very own 825 MAIN Marinara Sauce. In Naples we like to serve our Gnocchi with chunks of fresh mozzarella cheese and lots of marinara sauce. From Naples, Italy Gnocchi Serves: 12 … Read more
From Florence, Italy – Gnudi – Spinach Ricotta Gnocchi Ingredients: 1 cup whole milk ricotta cheese 1 pound frozen spinach, thawed and squeezed dry 1 cup grated Parmesan 2 eggs 2 egg yolks 1 teaspoon salt 1 teaspoon freshly ground black pepper 5 tablespoons all-purpose flour, plus 1 cup for coating Jar of 825 MAIN … Read more
March 15th, The Ides of March For those of you who are not aware of the significance of the Ides of March, according to the Roman calendar, it is the date signifying the beginning of spring and there was a huge celebration in the city of Rome. The Soothsayers warned Julius Caesar to “beware of the … Read more
Caesar salad is so much better when tossed with fresh, homemade dressing as in this recipe. Ingredients: 1 or 2 crushed garlic cloves 1 egg yolk 1 Tbs. lemon juice 1 tsp. Worcestershire 5 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. pepper 1/4 C. Parmesan 1 small head romaine lettuce Croutons Directions: … Read more
Bucatini all”Amatricianais an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes … Read more
2011 will be 50 years that we have been in business. It is confusing with all the different Coppola’s in the area. We happen to be the original one. The success of the original restaurant allowed the family to expand. Originally we were located on 273 Main Street and then moved to the current location. It wasn’t by choice. The … Read more
“After 50 years at a pair of locations in Poughkeepsie – the defunct Rialto Theater originally and more-familiarly at 825 Main Street – Coppola’s Trattoria and Bar will close to diners July 30. The owners are moving to grocery shelves with a new business plan featuring recipes that have been popular Coppola’s mainstays for decades.”Link … Read more
*Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta E Fagioli. It’s a small tubular shaped pasta. The nutty flavor and firm “al dente” texture is a great addition to this Italian bean soup! Nothing like a hot bowl of Pasta e Fagioli … Read more