I Coppi di Matilda Brings Together Two Worlds
By Doug Singer
I Coppi was the first authentic Tuscan Trattoria in Manhattan's East Village. It was here that two sisters born and raised in Pistoia, Tuscany (just a few miles from Florence), sought to reproduce the recipes that their mother made for them growing up by having her fly in and teach their chefs first-hand. The education was apparently a huge success, as I Coppi drew a large and loyal fan base and platitudes from the New York Times.
Meanwhile, while working in the kitchen, the owners’ sister Maristella met her future husband, Esteban Molina, a Mexican sous-chef. Here they fell in love, had a beautiful daughter and went off to eventually start their own restaurant a few blocks away—Matilda.
Matilda restaurant, named after their daughter, boasted a unique fusion of Tuscan and Mexican food and a loyal following of their own. Having achieved their individual successes, the sisters along with Esteban decided to bring together both of their businesses and launch a fusion of the two— I Coppi Di Matilda, which features the original menu from I Coppi, but also includes some of the specialty dishes specific to Matilda. The results… spectacular.
I would happily return to I Coppi di Matilda time and again simply for the Fett’unta con Olive (grilled Tuscan bread with garlic, olive oil, salt and black olives). This was one of those simple dishes that sent the taste buds reeling. The briny olives, fresh rosemary, fragrant olive oil and garlic brushed bread was simply sublime.
While enjoying a bold glass of Sangiovese, we savored the Crostini Di Polenta con Funghi E Gorgonzola (fried polenta crostini topped with mixed mushrooms and gorgonzola). The perfectly crispy polenta was addictively delicious and kept the culinary bar on an upward trajectory.
On to the lighter side we cleansed our palate with the the Insalata di Cavolo Nero (Tuscan black kale salad with walnuts, red onions and grana padano cheese) alongside one of their delicious cocktails which ultimately paved the way for what was the greatest rendition of eggplant parmagiana ever— Melanzane dell' Alberta (eggplant with besciamella and tomato sauce sprinkled with grana padano). This melt-in-your-mouth eggplant dish was something that has been passed down for generations and along with the homey environment, extremely warm and hospitable staff and a delicious array of desserts, secured my return visit.
If you are in the East Village, craving authentic Italian with a bit of a twist, or simply in need of a destination for a fine meal, I Coppi di Matilda is a great choice.
www.icoppidimatilda.com
I Coppi was the first authentic Tuscan Trattoria in Manhattan's East Village. It was here that two sisters born and raised in Pistoia, Tuscany (just a few miles from Florence), sought to reproduce the recipes that their mother made for them growing up by having her fly in and teach their chefs first-hand. The education was apparently a huge success, as I Coppi drew a large and loyal fan base and platitudes from the New York Times.
Meanwhile, while working in the kitchen, the owners’ sister Maristella met her future husband, Esteban Molina, a Mexican sous-chef. Here they fell in love, had a beautiful daughter and went off to eventually start their own restaurant a few blocks away—Matilda.
Matilda restaurant, named after their daughter, boasted a unique fusion of Tuscan and Mexican food and a loyal following of their own. Having achieved their individual successes, the sisters along with Esteban decided to bring together both of their businesses and launch a fusion of the two— I Coppi Di Matilda, which features the original menu from I Coppi, but also includes some of the specialty dishes specific to Matilda. The results… spectacular.
I would happily return to I Coppi di Matilda time and again simply for the Fett’unta con Olive (grilled Tuscan bread with garlic, olive oil, salt and black olives). This was one of those simple dishes that sent the taste buds reeling. The briny olives, fresh rosemary, fragrant olive oil and garlic brushed bread was simply sublime.
While enjoying a bold glass of Sangiovese, we savored the Crostini Di Polenta con Funghi E Gorgonzola (fried polenta crostini topped with mixed mushrooms and gorgonzola). The perfectly crispy polenta was addictively delicious and kept the culinary bar on an upward trajectory.
On to the lighter side we cleansed our palate with the the Insalata di Cavolo Nero (Tuscan black kale salad with walnuts, red onions and grana padano cheese) alongside one of their delicious cocktails which ultimately paved the way for what was the greatest rendition of eggplant parmagiana ever— Melanzane dell' Alberta (eggplant with besciamella and tomato sauce sprinkled with grana padano). This melt-in-your-mouth eggplant dish was something that has been passed down for generations and along with the homey environment, extremely warm and hospitable staff and a delicious array of desserts, secured my return visit.
If you are in the East Village, craving authentic Italian with a bit of a twist, or simply in need of a destination for a fine meal, I Coppi di Matilda is a great choice.
www.icoppidimatilda.com
