Momente Walter - Momente, Walter

Walter Momente

Biography

Walter was born in Portogruaro, Italy. After attending the seminary Walter apprenticed in his parents restaurant, pizzeria and supermarkets. At the age of 18 Walter opened his first pizzeria and in 1992 Walter became the European Pizza Champion. In 1996 Walter came to America and worked in a pizzeria for five years until 2001 when he opened Alidoro, where he carried on the long celebrated tradition of the New York Italian sandwich. The 2nd Alidoro opened in Midtown in 2014.

Walter was born in Portogruaro, Italy. After attending the seminary Walter apprenticed in his parents restaurant, pizzeria and supermarkets. At the age of 18 Walter opened his first pizzeria and in 1992 Walter became the European Pizza Champion. In 1996 Walter came to America and worked in a pizzeria for five years until 2001 when he opened Alidoro, where he carried on the long celebrated tradition of the New York Italian sandwich. The 2nd Alidoro opened in Midtown in 2014.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? My absolute favorite thing about NYC is that the answer to this is always changing, as there is always new and exciting food happening everywhere. Right now it’s Piccola Cucina; it’s loud, fun and reminds me of home. Not long ago it was I Sodi...her pasta is insane. My go-to dish is lobster linguini. Shellfish just marries perfectly with pasta...it’s very Italian. And lobster is just the best. I always start it with a lobster stock. But generally speaking the best part about it is that the shellfish do all the work. The juices and flavor in their natural form do 90% of the work. The best food is always the simplest; flavors that are created by an ingredient’s already perfect in its raw state. What is your ultimate meal? Aside from a perfect pasta dish, I’d have to say a Kobe Porterhouse, roasted rosemary potatoes and sautéed broccoli rabe w lots of garlic. What three things are always in your pantry? Arborio rice, really good Italian EVOO, Barolo. If you weren't a chef, what would you be? Landscape painter If you could cook with anyone, who would that be? Massimo Botura. He’s a freak, in the most complimentary way possible. He’s doing things just as revolutionary as Ferran Adria did when no one had even heard of molecular gastronomy. It’s very artistic, but something tells me it’s also one of the best meals you’ve ever tasted. So it’s not just about the creativity and artistry of the dish, but ensuring it’s also perfect once it hits your tongue. What’s your favorite NYCWFF memory? I don’t have one, which is why I’m so excited to make that first memory this year.