Some places feed more than our appetite — they awaken memories.
As I settled into Ginger Ristorante, I found myself drifting between two worlds: the sun-drenched shores of Sardinia and the timeless streets of Rome. Restaurateur Corinna Bassetti Josi brought me back with her nostalgic smile, sharing memories of sitting beside the Mediterranean at sunset, a glass of wine in hand, nibbling on calamari while the sea shimmered beneath a sky painted in gold and amber. There was no rush, no agenda, only the simple pleasures of good food, warm conversation, and the feeling that time itself had slowed down. That feeling — the art of lingering — is at the heart of Ginger.
Just steps away from Rockefeller Center, Ginger Restauranti is the first American venture from Roman restaurateurs Dario Asara and Corinna Bassetti Josi. Inspired by their travels around the world, they envisioned a restaurant that would celebrate not only Italy but the universal language of hospitality. Guests are welcomed by colorful displays of seasonal produce, freshly pressed fruit juices, and an inviting charcuterie bar that recalls the lively markets and cafés of Europe.
The dining room itself feels like a Roman piazza transported to Manhattan. Personally designed by Corinna, the space draws inspiration from the original Ginger Spagna in Rome. Sunlight pours through a magnificent Liberty-style skylight while black-and-white ceramic floors echo the sampietrini stones that line Rome’s historic squares. It is elegant yet relaxed, grand yet intimate — a place designed for conversation, connection, and lingering over one more glass of wine.
Ginger Restauranti is rooted in a menu that beautifully combines the memories and traditions of Rome and Sardinia. Roman cuisine, known for transforming humble ingredients into memorable dishes, meets the island spirit of Sardinia, where the sea, the land, and family traditions shape every meal. Together, they create a menu that feels both refined and deeply personal.
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Leading the kitchen is Chef Simone Venturini, whose own story spans continents. Raised in Brazil and shaped by years in Italy, Venturini creates dishes that feel like edible postcards from the places that have influenced him. His presentations can evoke the lush abundance of the Amazon rainforest, the rustic beauty of the Roman countryside, or the windswept shores of Sardinia. Each plate tells a story.
For Dario and Corinna, food is not merely nourishment — it is recollection. Their strongest memories are not of elaborate recipes, but of kitchens alive with laughter, the aroma of something simmering on the stove, and tables crowded with family and friends. Those memories continue to guide their philosophy today. They believe people remember how they felt long after they forget what they ate, and that belief is evident throughout Ginger’s warm hospitality.
Among the dishes that best express this union of Rome and Sardinia is the Saltimbocca from Sardinia, Dario’s favorite dish. A dish that balances reminiscence, freshness, and respect for ingredients. Wrapped in Prosciutto di Parma and infused with sage and butter, it connects Roman culinary tradition with Sardinian influences that are part of his roots. Nearby, the roasted octopus arrives as a work of art, surrounded by black-ink potatoes and vibrant accents that evoke a walk through a Brazilian forest after the rain.
As the afternoon unfolded, I found myself returning once again to that Sardinian sunset. Different sea, different continent, yet somehow the same feeling. The warmth of Rome, the soul of Sardinia, and the spirit of travel all meet at Ginger’s table.
Perhaps that is Ginger’s greatest achievement. It is not simply recreating Italy in New York. It is recreating a feeling many of us seek but rarely find: a table where strangers become friends, where memories are made as easily as they are recalled, and where every meal feels like an invitation to stay a little longer. In a city that never stops moving, Ginger Restauranti offers something increasingly precious — the luxury of time.
Ginger serves breakfast, lunch, and dinner. It is located at:
123 W 49th St, New York, NY 10020, (347) 565-0096
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Recipes by Chef Simone Venturini, Ginger Restauranti
Saltimbocca – Serves Four
Ingredients
- 1¼ pounds veal eye of round (about 20 ounces)
- 3 ounces thinly sliced prosciutto crudo
- 1 tablespoon fresh sage, roughly chopped
- ¾ cup all-purpose flour
- ¼ cup dry white wine
- 1 teaspoon salt
Method
- Lay the prosciutto slices slightly overlapping on a sheet of parchment paper.
- Sprinkle with the chopped sage.
- Season the veal with salt and roll it tightly in the prosciutto and sage mixture.
- Roast in a low oven at 265°F (130°C) for about 2 hours.
- Remove and chill completely in the refrigerator.
- Slice the veal into ¾-inch-thick slices.
- Lightly season with additional salt if needed and dredge each slice in flour.
- Heat a skillet over medium heat and sear the veal for about 2 minutes per side until golden.
- Add the white wine and deglaze the pan, allowing the liquid to reduce into a rich, slightly thick sauce.
- Serve immediately with the pan sauce spooned over the top.
Paccheri with Wild Striped Bass – Serves Four
Ingredients
- 1 pound paccheri pasta
- 11 ounces wild striped bass, diced
- ¼ cup dry white wine
- ⅓ cup vegetable stock (made from celery, onion, and fennel)
- ¾ cup cherry tomatoes, halved
- 2 teaspoons garlic, thinly sliced (about 1 clove)
- Fresh basil, parsley, and dill, chopped
- Extra-virgin olive oil
- Salt, to taste
Method
- Bring a large pot of salted water to a boil.
- Meanwhile, heat a generous drizzle of olive oil in a large sauté pan over medium-high heat.
- Add the sliced garlic and cook briefly until fragrant.
- Add the cherry tomatoes and a pinch of salt. Cook for about 5 minutes, until they begin to soften and release their juices.
- Add the diced striped bass and cook gently.
- Pour in the white wine and allow it to reduce slightly.
- Cook the paccheri until very al dente, then drain.
- Transfer the pasta directly to the pan with the fish.
- Add the vegetable stock and toss over high heat for about 2 minutes, allowing the liquid to reduce and create a creamy emulsion that coats the pasta.
- Finish with the chopped basil, parsley, and dill.
- Serve immediately with an extra drizzle of olive oil if desired.
