Traditional recipes

What to Order Off Maialino's Late-Night Menu

What to Order Off Maialino's Late-Night Menu

Photos from the New York restaurant's late-night bar menu

Jane Bruce

Maialino's fried artichokes are delicious, but vegetarians beware — the sauce on the side is made with anchovies.

Carciofini Fritti

Jane Bruce

Maialino's fried artichokes are delicious, but vegetarians beware — the sauce on the side is made with anchovies.

Burger

Jane Bruce

Sink your teeth into this succulent burger topped with gorgonzola, escarole, and black pepper pancetta, served on rosemary brioche.

Orecchiette

Jane Bruce

For $19, you can get orecchiette with chickpeas, rosemary, tomato, and lamb sausage.

Panino di Porchetta

Jane Bruce

The porchetta, broccoli rabe, and provolone sandwich goes for $12.

Animelle al Prosciutto

Jane Bruce

A must-have: sweetbreads and mushrooms wrapped in prosciutto.

Tortelli

Jane Bruce

This dish is made of pork and chicken livers, balsamic, and almonds.


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


The Unassuming Recipe That’s So Pillowy and Perfect, It Inspired My Wedding Cake

In my early days of living in New York City, I was slightly obsessed with restaurant culture. I’d spend hours perusing reviews and trends, mapping out where to eat next. I was on a student budget, though, so most of the time that meant mapping out where to eat when my dad was in town. It was on one such visit that we went to Maialino for the first time, a Roman-inspired Italian restaurant right off Gramercy Park. With almost no room left for dessert after filling ourselves with silky, perfectly al dente pasta, we caved and ordered a slice of their signature olive oil cake — and so began my love affair.

Maialino’s olive oil cake is the dreamiest version I’ve ever tasted — and I’ve sampled almost every iteration, both Stateside and in Italy. The towering, delicately sweet cake is richly scented with fresh citrus and grassy olive oil, and the crumb is so unbelievably moist that each forkful is practically custard-like. It ultimately inspired my wedding cake (although we added some layers and Swiss buttercream), and I’ve made the original version at home on countless occasions. Have I convinced you to get baking?


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