Holiday Do’s and Don’ts: An Italian Chef’s Guide

Executive Chef Pasquale Martinelli has experienced significant growth in his business since the pandemic started. He is the owner and founder of Alloro, a private dining catering company based out of Rockaway Beach in New York, serving mainly the tri-state area.

Chef Martinelli – born and raised in Puglia – is a true ambassador of Apulian cuisine in the United States, having brought his authentic regional culinary traditions overseas for a challenge that eventually paid off. His culinary service, inspired by the Southern Italian ‘massaie’ cooking tradition (homestyle cooking), Martinelli follows some very specific rituals – like getting fresh groceries daily at the Farmers Market in Union Square or the Hunts Point Fish Market in the Bronx.

A master in high-level cuisine and table setting, Chef Pasquale caters to business meetings, family reunions, and celebrity events. He was recently hired by a famous American golfer for the 2020 US Open – to provide a customized menu for the pro and his team during the tournament, held in a private golf course residence in Larchmont, New York. “It was a great experience,” comments Chef Martinelli. “The daily menu was based on their food habits and needs. I had to follow a rigid protocol of nutritional values.” Along with his team of sous-chefs, sommeliers, and waiters, Martinelli partners with chef Gigi Rana for some special events.

More generally, though, Alloro’s menu starts with a cocktail of fresh fish, meat, and vegetables. Also popular are Martinelli’s finger-food like fried bread and his egg and parmesan polpette (Italian meatballs). And the Italian olive oil tasting is a must – not to mention the fresh, homemade pasta. “I import the Senatore Cappelli flour from Puglia to make fresh ravioli and orecchiette. The ravioli are made with duck eggs and sheep’s milk ricotta, then served with butter and seasonal truffles,” says the chef. One of Martinelli’s signature dishes? His Battuto di Carciofi (pounded artichokes) and the popular Primitivo – a dish of slowly braised beef short ribs in caramelized beef sauce, served with a cauliflower purée and fresh dandelion. Dessert is always seasonal, but you can always count on the Cartellate al Vincotto (Christmas fritters) to show up on the holiday menu. Then for each dish, a perfectly paired glass of wine – from a premium selection of Italian labels provided by Alloro’s talented sommelier.

And since we’re on the subject of the holidays – Chef Martinelli also decided to share some of his expertise on table setting and menus with La Cucina Italiana. So we can enjoy a sophisticated Italian-style celebration at home (even if Martinelli can’t cater it for us)!

The holiday dinner table

According to Pasquale, setting and decorating the holiday dinner table is a very important part of the festivities. Holiday-themed decor should look warm, welcoming, and harmonious. He loves to set the table with elegant white, silver, or gold tones – with just a splash of red or green for that extra holiday touch. Cutlery should stand out in patterns or style – along with elegant long candles and a beautiful bouquet, to add a hint of coziness. 

Do’s and don’ts

It often happens that the host or hostess may need to add a couple of more guests at the dinner table last-minute. “That’s why I recommend my clients always set up the table with the original number of guests – so they can see the detailed and proper setup,” explains Pasquale. “If you end up with extra people, the set-up can be adjusted later, while the guests sip on a cocktail or an aperitivo.”

A few more guidelines to consider

1. Avoid adding high chairs or different set-ups from the original table design, so it won't look untidy or awkward.

2. Avoid tap water. Use mineral water instead – with a choice between still or sparkling water in elegant carafes.

3. In general, plastic bottles or soft drink cans are definitely a "turn off."

4. Avoid small ice buckets on the table, because they’ll melt.

5. Serve others only upon request.

6. Bar napkins always come in handy!

The holiday menu

A menu should always reflect the vibe of the event and the guest's food preferences above all. Always make sure to ask your guests about their food allergies and intolerances before-hand – and don’t forget that some people have religious or personal food restrictions. Chef Martinelli also likes to focus on the nutrition and health aspects of his menu, so he suggests always including fresh seasonal vegetables in your holiday menu.