The upgrade from your neighborhood Italian: a Sicilian trattoria in the East Village that makes its own pasta, ricotta, and sausage — daily
If you've been defaulting to the same red-sauce Italian for years, Ferrante on East 7th Street is the reason to stop. Run by a couple from Catania, everything is made in-house: the pasta is milled from an heirloom Sicilian grain (tumminia), the ricotta is set fresh each morning, and the sausage is seasoned with fennel pollen from the owner's family farm. The dining room seats 30 and doesn't take reservations.
Order the busiate with pesto trapanese (almond, tomato, basil) and the grilled swordfish with caponata. The wine list is exclusively Sicilian — all small producers, nothing available in US retail. A meal for two with wine: approximately $110. This isn't fancy Italian. It's correct Italian, prepared with ingredients that most American Italian restaurants can't source.
Open since January, still no lines on weeknights. A prominent food critic was spotted there last week. The review window is closing. Tuesday-Thursday is the sweet spot.