Page 17 - Valley Table- Winter 2025

s
ituated at
the edge of
the Hudson,
Piermont
already had a carefree, “I’m on
vacation” vibe, and now with
the addition of Trattoria Da
Vittorio, diners can imagine
they’ve been transported to the
Amalfi Coast.
Whether it’s the vintage
red Ferrari parked out front
in warmer months, the menu
teeming with stuzzi and sfizi
(Italian snacks), or the wood-
fire pizza oven in the open
concept kitchen churning out
crisp Neapolitan-style pies,
Chef Vittorio Lanni’s newest
Rockland County venture
is the place to go if you’re
craving authentic, affordable
Italian cuisine. “It’s really about
comfort: sharing a bunch of
appetizers, sharing a bottle of
wine,” says Lanni, who cooks
up classic plates from his
childhood in Naples, like hunks
of fried mozzarella en carrozza
or spiedini alla Romana, best
described as toasty bread and
mozzarella with anchovy-caper
sauce. “There are so many
dishes that I like, and this has
been a chance to bring some of
them to life,” he adds.
It’s a deliberately different
feel than Lanni’s Cucina
Verace, his fine dining
restaurant in Sparkill. At
this new venture, pizzas—13
variations from traditional
Margherita to guanciale—and
pastas (order the pappardelle
with oxtail ragu) are the focus,
and most are priced at $20-25.
There’s also a “50 for 50” wine
list, where all 50 bottles on
It’s really
about
comfort:
sharing a
bunch of
appetizers,
sharing a
bottle of
wine.
PHOTOS COURTESY OF TRATTORIA DA VITTORIO
Trattoria Da Vittorio
Piermont’s newest trattoria tempts pizza, pasta, and wine lovers with upscale,
approachable eats in a colorful, casual-chic space. BY MICHELLE HAINER
offer are $50. Lanni says he
tasted nearly 500 wines before
selecting his top 50. (If you’re a
fan of full-bodied reds, the Baby
Amarone is a must-try.) His
wife, Kimberly, is the beverage
director and added 40 Italian
beers to the menu to dispel the
idea that “Peroni is the only
beer we drink in Italy,” he says.
The space, which once
housed DVine Pie, already had
a traditional stainless-steel
pizza oven, but Lanni, who
learned to make Neapolitan-
style pizza early in his career
in Naples, upgraded to a
5,000-pound wood-fire oven
from Brewster-based Fiero
Forni. The oven, which took
three days to build, acts as part
of the décor, given that it’s
visible from the dining room
and hand-tiled in fire-engine
red (matching that Ferrari out
front). A large crimson hand
slicer, where paper-thin pieces
of prosciutto are cut to order, is
also part of the ambiance.
Grab a seat at the bar or
relax in one of the beautifully
appointed banquettes among
the exposed wooden beams
and decorative copper pots
and utensils that line the
walls. Trattoria Da Vittorio
is also open for lunch, a
boon to the already bustling
Piermont Avenue. “Piermont is
buzzing, and the foot traffic is
unbelievable,” Lanni says. “We
have people coming in all day,
drinking a martini and splitting
a pizza for lunch or having
some wine and appetizers. It’s
like New York City.” With a
(Neapolitan) twist.
Trattoria Da Vittorio
453 Piermont Ave, Piermont
845.259.1122 \
trattoriapiermont.com
December 2024 – February 2025 | valleytable.com 15