Falco-Simone

Simone Falco

Biography

Simone Falco was born in Naples, Italy on October 27th 1974, where he grew up in a family of sportsmen. He soon followed the steps of his uncle Franco Manna, founder and president of Rossopomodoro, to become a rugby player. In addition to his career in Rugby, he also obtained a PhD from the University of Naples Federico II, one of the oldest Universities in Europe. Since he was very young, Simone has worked in the family company over the years to learn the proper skills needed to run a successful restaurant business, leading into... READ MORE

Simone Falco was born in Naples, Italy on October 27th 1974, where he grew up in a family of sportsmen. He soon followed the steps of his uncle Franco Manna, founder and president of Rossopomodoro, to become a rugby player. In addition to his career in Rugby, he also obtained a PhD from the University of Naples Federico II, one of the oldest Universities in Europe. Since he was very young, Simone has worked in the family company over the years to learn the proper skills needed to run a successful restaurant business, leading into the launch and development of several new restaurant locations in Italy and abroad. Simone’s personal passions include interests in health and wellness, his love for horseback riding and fitness. These passions inspired him to own a restaurant where he could eat several times a week and still feel as if he was eating at home. Simone’s new menu at Rossopomodoro offers customers the opportunity to indulge in delicious food that they can also feel good about. Rossopomodoro’s menu has been completely revamped with simple, straightforward and delicious dishes that are healthy and flavorful, reflecting Simone’s Neapolitan upbringing.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite restaurant is Esca and my go-to dish is the special Salmon Roe Crostini. What is your ultimate meal? Shirred Eggs with Caviar What three things are always in your pantry? Olive oil, onions, and pasta If you weren't a chef, what would you be? The best father ever. If you could cook with anyone, who would that be? Thomas Keller What’s your favorite NYCWFF memory? In 2017, Rossopomodoro participated in the Italian Harvest Party hosted by Giada De Laurentiis and her daughter Jade on October 14th. We served a delicious Raviolo Caprese: ravioli, ricotta, tomato sauce, basil. The guests' positive reaction to my dish was so rewarding and it was so fun to be in a room filled with my peers.

Napoletano Margherita Verace Pizza

Makes 4 pizzas

Ingredients:

For Dough:

650 g flour

350 g cold water

18 g salt

5 g yeast

For Toppings: 

2 14-oz cans of Afeltra San Marzano peeled tomatoes

1 ball mozzarella di bufala

FlourSalt (to taste)

Olive oil (to taste)

Basil (to taste)

Directions:

Part I
Dissolve the salt in water for 1 minute, add the yeast.

Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.

Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.

Part II
Pre-heat the oven to 550 degrees Farenheit (or highest possible).

Drain and slice mozzarella.

Pour tomatoes into bowl, add salt and crush tomatoes with hands.

Place parchment paper on a baking sheet, dust with flour.

Place dough on the paper and flatten it with rolling pin.

Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil.

Cook pizza for 3 minutes or until golden brown.