Uio, Italy-centered restaurant in Bologna and flighted with handled noodles in the United States control, will be opened in New York next year.
UOVO, which was established in Santa Monica in 2017 and now has five areas of Los Angeles, plans to be deducted from New York espring 2026, 13 W. 28th St. in Mad.
“We have many Italians who come to a restaurant,” the founder of the Uovo Cinger Massinimumi tells the Bible. “And we also have many people from New York. Everyone stays, ‘Oh, you must go to New York.’ We think people will love us very much in New York because we will make the same dishes. “
Some Uovi founders are Carlo’s brother Carlo, and Llewe, and Jerry Greenberg. (Greenberg Nonkile Massemini also became the inventors of sugar and kazunori, both who have grown from Nork Angeles to New York.) They include them to build a strong Italian restaurant. One R & D journeyed in the birth of UOvo was involved in the 77th birthplace in Rome, Bologna and the couple only outside the town of Italian, all fewer than three days.
“It was the first time I ate Carlo in this kind of way,” Greenberg is listening to realization. “When we arrived in the 75th saucepan, I think Carlo thought it wasn’t covering us.”
Massiminis and Greenberg understand clearly that New York is a city filled with all kinds of hyper’s special restaurants, including birthplace in Rome. Roscioli and emilia romagna-inspired Rezdôra.
“Italian food culture is solid in New York, and that is very surprising to us,” Greenberg listen to the watch. “We want to go to the traditional places.
The actual UOVo program was to send eggs to Italy with rich red yolks working well with pasta. When the team saw this didn’t happen, they covered Bologna kitchen and hit the cook Pino MastraNacelo and Pasta-Maker Stefania Rand to run. No single noodles in UOvo are issued. Everything is done with timetable strategies and cutters. Also the combination of this process and eggs UOVO uses results in yellow yellow noodles that are well integrating socks.
Both MastraCango and Rand arrived at UOvo from Bologna’s Antica Trattoria Della GiginaA generous restaurant area so much that it has shared its 1950s and Uovi recipe.
Carlo is supported about how he went to Gigina as a regular guest and was invited to return the next day and learn how to make pasta in the kitchen. Now, UOVO makes its Ragion using Gigina’s recipe. But instead of beef from Italy, UOVO gets 100 percent planted from grass from the first-line farms of New Zealand. Greenberg, Running Wagyu-Centrica Restaurants Hiho Cheesburger, Mattu and Matsū Kai, walked on earth with a very better meat and believed that the first light was the path.
Sorting the Vongole in UOVO is much more complicated than reading a microscope. Massimini was born and grew up in Rome, and Uovi thought he was recycling his mother’s mothers of Clam. Challenge Carlo and Sleeping by the local chekper who made Vongole.
“We have driven my mumanious mood because we need to measure, we need to look after we,” said Carlo. “My mom made everything with her eyes.”
In the Aroriciana, Uovo was inspired by thick scenes, Guancialal Crosses used by Roscioli in Rome.
“What more of the highest high tests are high,” the Greenberg said. “It was because the way you use the heat to joke outside but still a little life inside.”
This commit to understanding that LED UOO UVO Source is tomatoes to grow in Kalica and the 24-year-old Parmigiano in Parmigiano-reggiano Parma. UOVO is coming to make its limited gluten-free pasta options in Bologna.
UOVA lights up beginners and side dishes, and no courses are advanced to after pasta. Instead is not allowed. To focus on here in traditional passage work together.
Adding to the clarity: every order in UOvo has been configured individually.
Carlo says: “We need constantness.” We believe we have strong native recipes, and we want food to be just as we expect. “
“There is many Italian foods available in New York,” Greenberg said. “Red Sauk Italian, Red Sauce Italian, Italian Italian, almost all types of Fusion Italian.
There are only one great detail that works the UOVO as it prepares to open New York. The important part of the process has a pasta rest while on the way to travel. Because the flights to New York are shorter than those in LA, Oovo looks at how to add the time of their pasta. Make sure, Massiminis and Greenberg will not be satisfied until they get right.
