Filaga, an authentic Sicilian Pizzeria and Rosticceria located at 75 9th avenue in the famous New York Chelsea Market. Founded by Sicilian natives, this pizzeria and rosticceria is inspired by Sicilian style. The 800 square foot space will at first offer “Pizza al Taglio” (by the square slice), “Pizza ripiena” (stuffed with excellent and flavorful ingredients)and “Pizza Gourmet” (special pizza created by our chefs) before expanding the complete menu with Sicilian rosticceria such as panelle, arancini, zeppole, potatoes crocchette, calzoni.
One of Italy’s most fascinating and interesting regions, Sicily serves as the ultimate inspiration for Filaga, from the name (which is named after a Sicilian small town “Filaga”), food, ingredients, including the logo which is inspired by the great tradition of famous Sicilian hand-worked ceramics.
Authenticity is our goal and a myriad of delicacies are featured in the menu. The utter quality of each raw ingredient is at the core of our kitchen. We celebrate the best flavors by choosing them in full compliance with seasons, and according to tradition, which means a century-old technique is utilized with the freshest ingredients and with an eye always toward the environment. Our pizzas are always designed on a simple base, and each day we offer 10 different recipes and one “Pizza of the day”. Traditional and contemporary techniques allow us to create tempting combinations of flavor/ Delicious and authentic, our pizza is made fresh daily. The main components of our pizza are: dough, tomatoes, mozzarella and oil. Our dough is only made of Italian 00 flour, fresh yeast, salt and water. And time. In fact, we mix the dough in small batches using a little known artisan proofing process which can last up to 24 hours. This process achieves a very light, digestible, and flavorful dough. Our flour is directly imported from Italy from stone ground producers, just the way it used to be.
Always looking for the most representative Italian excellence, we carefully choose the raw ingredients to offer great harmonies of flavor. The menu is sober and accurate, strongly traditional and tied to the local product we mainly import from Italy. Our toppings come from the finest ingredients, all carefully sourced, from buffalo mozzarella to the freshest vegetables—quickly charred to seal in all the flavor. We use only Italian Organic Tomatoes for our sauce, freshly crushed and with just a little salt added. Fior di Latte Mozzarella from Italy is our choice of cheese; a beautiful white, clean and fresh cheese that we break by hand everyday to insure the perfect texture. Finally, we gently drizzle our pizza with a unique, delicious Extra Virgin Olive Oil from Sicily. You can be sure that all the other ingredients, that will make your pizza a unique, experience are carefully sourced to meet our standards.
In Sicily we say that every moment is the right moment to eat a “pezzo di rosticceria”. We say “pezzo or pezzi” which literally means “piece/pieces”. For example: a calzone is a piece of rotisserie, as well as the rollò and with the word rotisserie we mean the whole of them. Everyone likes it and there are no specific times during the day (or night!) to have a calzone, a pizzetta or an arancina.
Filaga wants to bring the concept of Sicilian rosticceria to New York to explore the culinary universe of this unique Island.
“It all started with a train: a small train on a lonely track in the middle of the countryside; then down to the sea. Each summer I took that train to spend my holidays not far from Palermo: in Filaga.”
Filaga is a small village not far from Palermo in Sicily, where Vincenzo used to spend his summer holidays and have a great Sicilian pizza. Vincenzo, the owner of Filaga originally from Sicily, tells his story: “I do remember Filaga, I really do: a small village full of small houses and many windows. The sun was everywhere and in the evening . . . oh. My friends and I run breathlessly, free and cheerful, spending afternoons out there and eating pizza. It was hot and soft. It smelled of tomatoes, mozzarella, olive oil. Skilled hands knead- ed flour and water, laid it down on a marble table and molded it. Once dressed, it was baked, and the miracle happened: its smell run all over the streets and, as kids, we followed it.”