| |
 |
 We
opened Babbo in the summer of 1998 in an effort to emulate the
best of the great Italian tradition of hospitality and quality
at the table and in the glass. The philosophy is easy as it
is straight forward - use the best local ingredients as simply
as possible and serve them with flourish and joy. As a Tuscan
cooks in Chianti, as a Neapolitan cooks on the Amalfi coast,
as a Sicilian cooks in Pantelleria, at Babbo we cook as an Italian
might in the Mid-Atlantic/Hudson Valley region.
At Babbo you will rarely find your favorite regional classics
as you have eaten them in osterie, trattorie and ristoranti
throughout Italy. What you will find is delicious simple food
that hopefully tastes as good as you remember from your last
visit to Italy because we strive in the Italian fashion to shorten
the time and distance any ingredient spends from the soil, or
the water, or the air, to the plate. We import pasta, Parmigiano
Reggiano, balsamic vinegar, sea salt and Prosciutto San
Daniele because they are so distinct and virtually indispensable
to the creation of a great Italian meal. We fervently believe
in the inherent quality, freshness and greatness of our regions
ingredients purchased from local, predominantly organic, farmers
and friends, many of them from forgotten or heirloom varietals.
We are proud to make most of our salumi, including guanciale,
pancetta, lardo, coppa and soppressata. Our cheeses
come from all over Italy, with one great exception from the
Hudson Valley. Our desserts are like none you have ever eaten
in Italy, yet they feel and taste totally Italian. Our wine
list is one hundred percent Italian in celebration of the quality
and diversity of Italian grape varietals and vinification.
 Like
most Italian restaurateurs, we love where we live and live to
celebrate both our location and our ingredients, from the land,
air and sea. Babbo is our interpretation of the best we have
come to know in the Italian culture of family where it is best
and most often celebrated, at the dinner table.
Benvenuti,
Mario Batali and Joe
Bastianich |
| |
| |
|
