There’s nothing quite like cozy carbs to brighten up a rainy Monday afternoon! Especially when they’re paired with a classic Negroni cocktail – then you’ve got yourself a real party! For some, the gentle pitter-patter of raindrops against the window feels poetic, while others start to feel a bit restless indoors. Caught in between these two sentiments, I decided to venture out for a bite to eat!
I remembered seeing big, beautiful glass windows adorned with a sign that read “PASTA, PIZZA ROMANA.”
Intrigued, I decided to go and check it out. Camillo, a friendly Italian restaurant nestled in Prospect Lefferts Gardens, Brooklyn, welcomed me with open arms. Despite the rain starting to trickle down, the cozy ambiance inside drew me in. I once stumbled upon Camillo while browsing through Resy, looking for a local spot where I could enjoy a relaxing dinner without any fuss. Upon exploring their website, I discovered that Camillo specializes in pinsa, an ancient style of Roman Pizza. That sounded like just the kind of high-quality comfort food I was craving, so I knew I had to give it a try one day! But first, a little backstory – did you know there’s a debate about who created the Negroni cocktail? Legend has it that it was named after Count Camillo Negroni, the man who allegedly invented it. However, there are some holes in both sides’ arguments, so the true origins remain a bit murky. Nonetheless, it’s a fascinating tidbit to think about while sipping on a Negroni.
Now, onto the food!
I started my meal with the Eggplant Parmigiana, a dish I hadn’t tried before due to my reservations about its texture. However, I was pleasantly surprised by how much I enjoyed it. Layers of Sicilian eggplant, parmesan, and tomato pomarola – a tomato and basil sauce – came together beautifully to create a dish that was both hearty and satisfying.
For my main course, I opted for the Baccalà alla Livornese, featuring fresh Alaskan cod braised in a flavorful tomato sauce with capers and olives. The mashed potatoes served underneath added a delightful creaminess to the dish, while the cod itself remained firm and flaky. It was a dish that I would definitely consider trying to recreate at home.
Of course, no meal would be complete without dessert! I indulged in the Tartufo Chocolate, an Italian gelato with a zabaione cream center, caramelized hazelnuts, and cocoa powder. While I enjoyed the dessert overall, I couldn’t help but wish for a bit more zabaione cream and a little less cocoa powder on top.
Throughout the meal, my server provided impeccable service, despite being the only primary server for the entire floor and bar. He moved with a sense of urgency but never made me feel rushed, allowing me to enjoy my dining experience at my own pace.
After such a delightful meal, I couldn’t resist coming back for more later in the week. This time, I made sure to try the star of the menu – the pinsa! Originating from the Latin word “pinsere,” meaning “push the dough by hands,” pinsa was considered so delicious during the Roman Empire that ancient priests offered it to the gods. Not to mention, its claim as a healthier alternative to traditional pizza, thanks to it using less wheat flour, resulting in fewer carbohydrates and calories. The dough is made from a mixture of organic wheat, soy, and rice flour. Then the dough is then left to rise for more than two days, increasing the breakdown of starches, before being baked in a Moretti Forni electric oven. {FYI, the Moretti Forni company is the leading Italian manufacturer of pizza ovens. No expense is spared here for the process.} I ordered the Margherita Pinsa, keeping it simple to fully appreciate the unique texture and flavor of the dough. There was a noticeable taste from traditional pizza, with a light and airy crust that held up well to the toppings. Despite ordering it to-go and having to carry it home, the pinsa remained warm and aromatic, providing a deliciously satisfying eating experience.
In conclusion, my culinary journey at Camillo was nothing short of delightful. Chef and co-owner Michele Baldacci, the co-owner at Locanda Vini & Olii, passion for Italian cuisine shone through in every dish. The experience transported me to Florence, Italy, where Chef is from with each bite. From the cozy ambiance to the flavorful food, it was a dining experience I won’t soon forget. And as I glanced at the check presenter featuring a passport-style image of Count Camillo Negroni himself, I couldn’t help but smile – it was the perfect ending to a Roman culinary adventure.