The bestselling specialties at Cucina Mauro—lasagna calabrese, eggplant parm—come from an old binder stuffed with recipes, handwritten by the owner's mother
You happen to work in the areaThe first thing anyone’s likely to hear when they walk into Cucina Mauro is animated banter between employees and longtime regulars. And even if it’s your first time at this eight-seat Italian lunch counter, you’ll be made to feel like a VIP. It’s instantly warm and welcoming—a telltale sign that people actually like working here. Between the atmosphere and the excellent Italian food, this is a bona fide hidden gem.
His formulas for bestselling specialties—lasagna calabrese, eggplant parm—come from an old binder stuffed with recipes, handwritten by his mother, Francesca. “Like any Italian mom, she didn’t initially write any of this down. Getting her to put it all on paper was a birthday present to me from my wife,” he says. The catering menu, in particular, makes good use of these heirloom recipes.
Recently, the counter served up meltingly tender octopus, grilled after an eight-hour sous-vide and a bath in aromatic court-bouillon. Roast leg of lamb is topped with a piquant, emerald green parsley salsa verde. Lentils, meanwhile, are stewed with shallots, carrots and punchy chilies, the heat from which sneaks up on you after the legume’s initial earthy note. These flavours move and shift as you experience them, which is what it really means when food is said to have “layers of flavour.
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