62 LONGISLANDPRESS.COM • APRIL 2018
C’IAO BELLA:
MANGIA ITALIANO
By JEFF and VERA WURST
Instead of saving the best for last, we
decided to lead off this month with
dessert. And what better dessert is
there than homemade fresh gelato?
In Italian, gelato means frozen. It’s
made with more milk than cream,
so gelato has less fat. It also has less
sugar than ice cream.
Less fat and less sugar means more
flavor. Hence, gelato has fewer
calories than ice cream. Gelato is
also churned slower and it has less
air than ice cream, so it is denser.
And gelato is also slightly warmer
than ice cream, which makes the
texture silkier and softer.
Keep all that in mind when visiting
ViAle Gelateria in Lynbrook,
which brings us the best of Italy.
Anna Franchi, the proprietor, is
in the shop every morning at 7
a.m. hand making the best gelato
we have tasted this side of the
Mediterranean. When we visit Italy
— a regular stop for us, as you may
sense from our propensity towards
Italian cuisine — Jeff insists on
having gelato every day. As a result,
we’re often disappointed when we
sample American-manufactured
gelato that rarely presents the
lightness and creamy texture that
we enjoy in Italy.
But ViAle is the real McCoy. Ana
comes to us from Ferrara, Italy, in
the heart of the Emilia-Romagna
region, where the best food in Italy
will be found (Bologna, Parma,
etc.), so you would expect the best
gelato and that is what you get.
Jeff’s favorite — at ViAle as well as
throughout Italy — is stracciatella, a
vanilla ice cream with big chunks of
molten chocolate. Vera always gets
the caffé, a light coffee ice cream
with genuine flavor. ViAle offers
any number of rotating flavors such
as Raspberry Cheesecake or Zuppa
Inglese to supplement the regulars
such as Limone, Vaniglia, Ciocolata,
and more. The fresh-fruit-flavored
and vegan gelati are also handmade.
Enter, and before you reach the
display of gelato, you will find
an exhibition of freshly made
pastries and cakes. Anna’s custommade
specialty cakes are not only
beautiful, they are outrageously
delicious.
ViAle Gelateria, 424 Sunrise Hwy,
Lynbrook, 516-442-0094. Open daily
except Mondays.
RESTAURANT WEEKS:
Spring Long Island Restaurant
Week runs from April 22 through
29. Since 2011, diners Islandwide
have celebrated this promotion.
Participating restaurants offer a
special three-course prix fixe menu
for just $28.95 (plus tax and gratuity).
longislandrestaurantweek.com.
And East End Restaurant Week
runs from April 8 through 15.
This promotion highlights a
special three-course prix fixe for
just $28.95 (plus tax and gratuity)
at participating restaurants and
exclusive offers at certain lodging
properties, as we celebrate the
beauty of the North and South Forks
just before the busy season begins.
eastendrestaurantweek.com.
CHEFS ON THE RUN:
Superchefs Jonathan Contes
and Tate Morris, of Mosaic
in St. James, are getting
ready to put a facelift on
their restaurant, which
has been open at 418
N. Country Rd. since
2005. The renovations
include adding a bar
and up to three tables
as they grow into the
now vacant space next
door. They will continue
their tasting-menu-only
tradition when they reopen.
We look forward to visiting
and enjoying the revitalized
Mosaic later this spring.
GALLERIA RISTORANTE
With its white tablecloths, this
restaurant has been a mainstay
in Westbury for more than 30
years. Galleria Ristorante features
quality Northern Italian cuisine.
Owner Dominick Zeljko opened
the restaurant in 1981 and operated
it for many years until he sold it in
2009. He reacquired it five years
later and immediately renovated it
by, among other things, installing
a new kitchen. The restaurant has
been booming ever since.
On our recent visit with friends, we
devoured items on and off the menu.
Although not on the menu, Jeff asked
if they could make a carpaccio di
manzo. And did they ever — fresh,
thinly carved, raw filet mignon,
served with arugula and shaved
parmesan topped with a drizzle of
olive oil and lemon, was just perfect!
Others tried the Spiedini alla
Romano — fresh mozzarella baked
in a Parmesan crust stepped up
with white wine and shallots.
The healthy, hearty
Minestrone della Nonna is a thick
vegetable soup just like “grandma”
made, the perfect dish to warm you
on a cold day.
Our choices for mains included
the fresh, silver-skinned, whole
branzino, tender veal chop and the
gnocchi della casa (yes, homemade),
harmonizing with a delicate veal
ragu sauce.
Appetizers range from $12 to $24
and entrees are from $18.50 to $38.
The wine list is reasonably priced,
featuring the major Italian wine
regions as well as other Old and
New World wines.
Galleria Ristorante, 238 Post
Ave., Westbury, 516-997-7373.
galleriaristorante.com. Open daily.
Jeff Wurst is a practicing attorney.
Vera is a retired schoolteacher. Both
love Long Island food and wine
and are delighted to share their
discoveries with you. Contact them
via lipressfood@gmail.com.
BEST OF THE WURSTS
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