Join Chef Joe Tartamella & Chef Angelo Competiello as they bring their family recipes to the table. Enjoy a 4-course dinner, inspired by their Italian roots, with curated wine pairings from Celestino Pecci, part of the SoilAir Selection.
felino salami, pecorino cacio fiorello, marinated vegetables, house made foccacia
Rosso di Montalcino DOC 2020
Deep ruby red. Intense and persistent fruity nose, perfectly integrated with the wood used for the short period of ageing. Structured and tasty, it is delightful on the palate.
Anneletti al Forno by Chef Joe Tartamella
ragu, eggplant, fresh mozzeralla, mortadella, 24 month aged parmigiano reggino, toasted Sicilian pistachio
Brunello di Montalcino 2017 DOCG
Ruby red with an attractive garnet hue; spicy, intense and persistent in the nose, perfectly integrated with the large barrels used for ageing. An altogether very harmonious wine, tasty and well-structured on the palate.
Porchetta by Chef Angelo Competiello
roman inspired crispy pork, porchetta fat potatoes, charred broccolini, lemon, pecorino
Brunello di Montalcino Riserva DOCG 2015
Elegant and complex with notes of matured dark fruit, leather and underbrush. Well balanced with pronounced and integrated tannins, a touch of dried tomato leaf, macerated cherry, cloves, and anise. Long savory finish.
Blood Orange Olive Oil Cake by Chef Angelo Competiello & Jess Palace
Sicilian Cannoli by Chef Joe Tartamella
candied orange, toasted pistachio
Braida Moscato D’asti 2022
Meet the Chef: Joe Tartamella
A son of a Sicilian immigrant who owned a bakery in Staten Island, 35-year-old Chef Tartamella’s upbringing ignited his passion for cooking and baking, leading him to enroll in the prestigious French Culinary Institute in New York, where he trained under some of the most renowned instructors in the world. Chef’s experiences span from executive culinary positions across hotels in New York City, such as the Park Hyatt New York and Intercontinental New York Times Square, as well as a tenured history with renowned Celebrity Chef Todd English and The Plaza Food Hall by Todd English.
After many years in New York City, Chef Tartamella joined New Jersey’s Harvest Restaurant Group as Executive Chef. His time in New Jersey, which he now calls home, inspired him to cultivate relationships with local farmers and small business vendors, who, like Chef, pride themselves on the state and local communities they are inherently part of. While at The MC, Chef Tartamella lead all culinary programming for the 159-room property, revamping all hotel menus, while also cultivating partnerships that tie back to the hotel’s Montclair locale. In addition to the relaunch of Allegory, Chef Tartamella has completely reimagined the consumer culinary experience at Alto, Montclair’s only rooftop. Now the Executive Chef of Felina, Chef Tartamella believes in merging tradition with modern culinary techniques, Felina being the perfect setting.
Meet the Chef: Angelo Competiello
Angelo Competiello grew up in his father’s “A&S Fine Foods” Italian Specialty Markets learning butchery, cheesemaking, and salumi amongst all the ins and outs of Italian cuisine. At 25 he opened his former shop in Wyckoff, New Jersey. Besides 12 years of awards and recognitions for his own “A&S Fine Foods”, Angelo himself was honored by being named Culinary Ambassador to the City of Genova, Italy as “Master” of Pesto and Focaccia Genovese, he cooked a special night at the esteemed James Beard House, and travelled the US cooking private and public events. From Pasta to Pizza to Wood-fired Cooking, Angelo has put all of his passions into learning the ins and outs of ingredients as well as Italian food and culture. After selling his Wyckoff business to branch out and expand his reach, Angelo began private wood fired Pizza Parties and food consultations around the country. This year, 2023, Angelo starred in his first two Food Network shows, winning the first ever “NFL Tailgate Takedown” as well as Beating Bobby Flay on the hit food competition show. Angelo is soon opening “Alta Irpinia” in Suffern, NY. A new concept paying homage to his family’s roots in Italy as well as an outlet for his obsession with quality ingredients, tradition, and culture.