Giuseppe Di Martino

The Oval, the interactive chef’s tasting table at La Devozione has been named one of the Top 50 Italian Restaurants Abroad by 50 Top Italy and is the first New York restaurant awarded three forks by Gambero Rosso, Italy’s top food guidebook.

The Oval was conceptualized by Giuseppe Di Martino, third generation Owner of renowned Pastificio Di Martino, to express his life’s devotion to pasta. The offerings are designed by Chef Peppe Guida (Michelin-starred Osteria Nonna Rosa), then reinterpreted by The Oval’s Executive Chef Alessio Rossetti (Tony May’s SD26 and Blackbarn) who uses innovative techniques and top seasonal ingredients to transform classic Italian recipes into avant-garde dishes.

Chef Alessio pushes flavor boundaries in a multicourse format; the experience runs like an incredibly paced and well-oiled machine, plated with the finest Italian tableware and silverware to accent the lavishness of the meal. Each pasta course is cooked in its own pan and served al dente and a la minute, underscoring the duo’s commitment to even the smallest detail.
The Summer menu is our effort to propose a modern Italian fine dining experience in New York. Over a century of collaboration with the best chefs all over the world has given a precious insight and influenced our style. All the menus are inspired by the current season, the rhythm and the pace are studied accordingly. The research of the ingredients is a central phase of development of our recipes, whether they come from Union Square Farmer’s market or straight from Italy or a remote part of the Planet, they play an essential part to the birth of a dish. Portions are balanced to make the guest fly lightly through an ideal five senses trip, through the seven courses to end with our seasonal dessert. Within 90’ minutes you will be led by hand by our Chef Alessio Rossetti through the creativity, refined technique and the finest ingredients, modernly presented. All the dishes take form, taste and scent in front of your eyes. We suggest you add the wine pairing menu studied to embrace each course. A must try Linguettine ricotta limone caviale, Orzotto al blue di bufala, Fresine ai frutti di mare.