You can frequent the priciest gourmet shop and buy the snootiest pasta, but you’ll never duplicate the homemade flavor at Luigi Vitrone’s Pastabilities. The reasons are simple: fresh eggs, water, flour and hard labor. Vitrone painstakingly rolls each tube of pasta for Hunter’s cannelloni, spends hours molding gnocchi, and we can’t even begin to comprehend shaping those bow ties. The red wine fettuccine, which was once patented, is served with jumbo lump crab, lobster and shrimp in a cognac-tomato cream. Vitrone’s spinach ravioli continues to win hearts, largely because of its creamy ricotta and mascarpone filling. You want homemade? Honor the master.
After dining on some of Luigi’s famous homemade pasta at Luigi Vitrone’s Pastabilities Restaurant, ask your host to escort you to Old Skool Antiques and Collectibles next door to view the collection of furniture and accessories he has amassed over the years. The house is full of treasures, including an original Tiffany lamp.