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EAT

T

he owners and operators of Confetti’s aren’t particularly interested in serving what most consider Italian food. After 50 years in the restaurant business, the Lepore family have established a truly authentic Italian restaurant in Confetti’s Ristorante in Piermont. Dominated by delicious fresh seafood and creamy pasta dishes crafted from imported, as well as locally sourced ingredients, Confetti’s menu reflects a commitment to authenticity. That commitment began with the hiring of their head Chef Stefano Stivanin, a native of Venice who studied at Michelin-starred restaurants in Italy and Spain before coming to the U.S. to cook. When the restaurant moved from Old Tappan to Piermont in 2010, Stivanin came on board and reinvented the menu to match contemporary Italian tastes. He returns to Italy once a year always in search of new recipes to try at Confetti’s. The managers are just as passionate. Brothers Joe and Sam Lepore inherited the restaurant from their father Arturo and have become experts in Italian cuisine after spending decades working in the family business; the boys like to joke that “they were sent to cooking school instead of summer camp.” That combined expertise and dedication result in uniquely delicious meals that mirror the taste and style of true Italian food. The “Paccheri all’ Amatriciana” is prepared in a central Italian traditional style with pancetta & onions, in a light DOP tomato sauce, topped with Pecorino cheese. The “Spaghetti alla Bottarga” is prepared in a zesty garlic and oil lemon sauce that doesn’t overpower the savory aged fish eggs imported from Sardinia. Brick oven pizzas are made with thin and crunchy crusts: for a creative brunch option, try the “Carbonara Pizza” piled with shoestring fries, smoked pancetta and an over-easy egg in the center. “Create Your Own Antipasti” is stacked with imported meats and cheeses; the classically venetian prepared sardine in “saor,” marinated in onions and raisins, is a standout. Fresh seafood like pan-seared salmon and shrimp, staples of northern Italian cuisine, are served daily. The “il Maialino” roasted pork with skin is seasoned with fresh herbs, then marinated overnight and slow-cooked for RivertownMagazine.com / 19

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Rivertown Magazine June 2019  

Rivertown Magazine's June issue is the best way to get a jump start on summer. Get to know the latest local news heading into the warmer mo...

Rivertown Magazine June 2019  

Rivertown Magazine's June issue is the best way to get a jump start on summer. Get to know the latest local news heading into the warmer mo...