RECIPE: Peppe’s Sangria from Via Tribunali

Keep sangria in your fridge this spring, and a lot of it.

flickr/maureen lunn

On a sleepy block at the corner of Ludlow and Rivington, you’ll find Via Tribunali, a cozy Italian restaurant currently being helmed by Giuseppe Giordano, Tel Aviv’s most venerated pizza chef.

Giordano was practically born working an oven. He grew up in Campania, just 35 kilometers from Naples, and spent his childhood years in his family’s bakery where he learned the art of kneading dough. At 15, he came to New York, where he attended school by day and worked at Italian restaurants and pizzerias by night. For 11 years, Giordano worked at Serafina, quickly transitioning from server to General Manager. It was there that he met his wife Shira, an Israeli.

After moving with Shira to Tel Aviv, Giordano found the pizza to be “a disaster.” Life without quality pizza wasn’t an option, so he opened Da Peppe Pizzeria Napolitano in 2012, bringing true Naples-style pizza to Tel Aviv. Locals have been flocking there ever since — as much for Giuseppe’s boisterous personality as for a taste of his toothsome pies.

via

Today, Giordano can be found slinging pizzas at Via Tribunali, where he has teamed up with an old friend from his Serafina days. His menu showcases the best in local and imported ingredients; the vegetables come directly from local growers, the meats are house-cured, and the cheese and olive oil come from Campania.

Right now, Via Tribunali is offering a special for spring: a pie topped with burrata, local yellow and red tomatoes, and smoked wild salmon, finished with arugula. Giordano’s sangria, below, is the perfect accompaniment to their spring pizza.

Peppe’s sangria
Pairs well with pizza in the warmer months.

Ingredients:
4 bottles red wine (cabernet sauvignon or another dry, heavy wine preferred)
2 bottles white wine (pinot grigio or vermentino preferred)
1 bottle champagne or prosecco (always dry)
12 oz. brandy
12 oz. triple sec
1/2 liter simple syrup (or to taste)
Apples, pears, oranges or other available fruit

Preparation:
Combine ingredients 1-6 in a pitcher and let sit in the refrigerator overnight. Add slices of fruit right before serving.

Photo Credit: Flickr / Divya Thakur; Facebook / Via Tribulani Nepolitano Pizzeria – NYC

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Sari Kamin

Sari Kamin is a food writer and ethnographer with a focus on the intersection between food and culture. She is a regular contributor to Edible Brooklyn and Edible Manhattan. Sari is the co-host of 'The Morning After,' a weekly radio show on HeritageRadioNetwork.Org. Sari holds an MA in Food Studies from NYU. She lives in Brooklyn, NY.