By John Bruno Turiano
Don’t expect kale salads or wild-caught swordfish at this 140-seat restaurant along Central Avenue; instead, pretense-free cuisine influenced by Chef/Co-owner Michele Martelli’s hometown of Locri, Calabria.
Meatballs, chicken or veal scallopine, homemade tiramisu and ricotta cheesecake are all excellent chocies but the arancini and spicy Calabrian chicken in a white wine-rosemary-garlic sauce are two signatures not to miss at Calabria Mia.
Calabria Mia
www.calabriamiayonkers.com
Cuisine: Southern Italian
Most Entrées: $16.50-$23
A Classic Antipasti Spread
A must-try dish is the pollo casareccio (spicy Calabrian chicken) in a white wine-rosemary-garlic sauce with chicken on—or off-the-bone, sausage, onions, mushrooms, Calabrian peppers, and topped with tender sliced potatoes.
A take on lasagna with eggplant representing the pasta
Calabria Mia’s signature arancini tipici meridionali, or pear-shaped rice ball stuffed with eggs, peas, and meat sauce. It’s surrounded by assorted breadcrumb-and cheese-stuffed vegetables.
Homemade fettucini with spicy sausage, porcini mushrooms, oysters, and cherry tomatoes
The tiramisu at Calabria Mia is made in-house.
