Spaccio East: The Soul of Terroni & Sud Forno

Short for Terroni and Sud Forno Produzione e Spaccio, Spaccio East marked a major move in March 2020 for Terroni founder Cosimo Mammoliti and the entire the Terroni family. “The idea was to make everything we produce for the restaurants under one roof,” says Mammoliti. Bread, pasta, pizza dough, and butchery products, virtually all of the raw materials used in Terroni restaurants, emerge from Spaccio's massive open-concept central kitchens. The beam-free 16,000 square foot space, previously a manufacturing facility, allowed the Terroni team to arrange the kitchen however they wanted. 

Offering a wonderful menu in Spaccio's cosy upstairs dining room which overlooks the massive kitchen, we started with a Manhattan cocktail as we admired the parade of pastas coming up from the kitchens below, giving us a sneak preview of the evenings tempting menu. With a great wine list, we ordered a bottle of Etna Rosso from Sicily which paired beautifully with our meal, which started with a delicious Caprese con Burrata and Acciughe e Burro, followed with Tagliatelle alla Bolognese Ragu and Stufato di Carne, an Italian-style beef stew with carrots, potato, onion, celery, rosemary and thyme. With lovely staff, an extensive menu and unique space, Spaccio East was a great evening from start to finish.

For those wanting to take home some of Spaccio's fresh or frozen Terroni and Sud Forno products, there’s the well-stocked storefront on the main floor, which sells fresh bread, meats, cheeses, and convenient heat-and-serve versions of classic Terroni dishes such as ravioli, pizzas, and army of sensational sauces. 

"Materia prima, or the raw material, is the soul of our kitchen"

-  Cosimo Mammoliti -

Spaccio East makes all the fresh bread for the Terroni restaurants

The elevated dining room overlooks the enormous kitchen that makes everything 

for all of Terroni restaurants under one roof

Spaccio Dinner menu

Manhattan

Fresh from the bread oven 

Caprese con Burrata with cherry tomatoes and basil

Acciughe e Burro with shaved butter and ‘pesca del mar cantabrico’ anchovy

2019 Etna Rosso Outis

Delicious wine reminded us of the Etna Rosso we enjoyed in Sicily

Tagliatelle alla Bolognese Ragu

Stufato di Carne with beef, carrots, potato, onion, celery, rosemary and thyme

Macchiato

www.terroni.com/locations/spaccio-east

Tagliatelle Bolognese

Serves 4

Recipe courtesy of Chef Giacomo Pasquini, Terroni 

2 oz finely chopped pancetta

2/3 cup olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3/4 lb ground beef

1/2 lb ground pork

1/4 cup red wine

1 1/4 cup canned San Marzano tomatoes and their juices, crushed

1/2 cup beef stock or broth 

Salt and pepper to taste

1 lb store-bought fresh or dried tagliatelle pasta

Freshly grated Parmigiana-Reggiano, for garnish

Add pancetta to a large pot over medium heat. Cook, stirring occasionally, until crisp, about 5 minutes. Add oil if needed. Add onion, carrot and celery and cook, stirring occasionally, until the onion softens, about 5 minutes. Crumble in the ground beef and pork and cook, breaking up meat with a wooden spoon, until cooked through, about 12 to 15 minutes. Add the red wine and cook until the wine begins to be absorbed, about 2 minutes. Add the canned tomatoes and broth to the pot and simmer until the flavours infuse and sauce thickens, about 1 hour. Season with salt and pepper to taste. When the sauce is almost ready, cook the pasta in a large pot of boiling salted water until al dente. Drain well then serve the pasta topped with the Bolognese sauce. Garnish with freshly grated Parmigiana-Reggiano and serve immediately.