On Wednesday night, at Guastavino’s under the 59th Street Bridge, we tasted the new face of Italian food in New York, like salumi from Cesare Casella of Salumeria Rosi. What tied all these dishes together wasn’t just their Old World inspiration, but their locavore sensibility: They were all made from mostly New York grown ingredients: In fact this batch of sopressatta was Casella’s first made with Empire State meat.
