Claudia Crociani
Chef Claudia Crociani, Florentine by birth and former executive chef of Palio, trained in Florence's renowned Buontalenti Culinary Institute. 28-year old Crociani, an epicurean prodigy in her own right, can sometimes be found scouring the Union Square Greenmarket and the Fulton Fish Market in search of fresh ingredients for her ever-changing daily special. "In Italy, to make people happy, we cook," says Crociani, adding, "cooking is the best way to relax." Indeed, her homemade pasta, minestrone, Tuscan bread, and cannelloni and chestnut soups will soothe even the most high-strung guest trying to escape the frenzy of midtown.
With a Florentine chef, a Calabrian owner, and a Neapolitan manager, Trattoria Dopo Teatro has almost all of its Italian bases covered. The Polipo alla Luciana (baby octopus braised with onions, tomatoes, red peppers, and potatoes) is a specialty of Naples, while the Carpaccio di Pesce Spada con Capperi e Salsa al Limone (thin slices of swordfish in a lemon dressing with capers) hails from farther south, in Sicily. Tagliolini al Limone (thin noodles made with lemon zest and a touch of vodka), on the other hand, is particular to Florence. All the pasta, from the pappardelle , to the ravioli , to the gnocchi and fusilli , is made fresh every day on the premises. So, too, are the homemade cantucci (biscotti) , panna cotta , and semifreddo , an icy, winter take on granita.
Chef's Recipes :
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