Authentic (Caffe Marchio) Roman Apple Crostata Overnight from Goldbelly

(Gerry Furth-Sides) Jessica Weiss’ Apple Crostata are baked at //www.caffemarchioMarchio   a Roman-Style Coffee Shop in NYC, and are available for pick-up orders there.   These rustic and yet exquisite pastries, as only Italian bakers create them, are now offered by  Joe Ariel’s  Goldbelly, which brings them to your doorstep overnight in top form, no delivery charge.

We love the crostata for for its “rustic free-form, open “topless” character.   We are not alone.  Documentation of the popularity of the crostata (baked tart or pie) of Italian origins can be traced to the cookbook, Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published circa 1465.  

The pies are on the menu of  Goldbelly, the curated online marketplace of the best food in America, which grows with new vendors daily.  Founded by Joe Ariel, Goldbelly has earned a reputation for delivering the most authentic food in its top form and on time.  We vouch for this.  New vendors are added regularly from all over the country.  You can order Huckleberry Pie from Bozeman, Montana to Key Lime Pie in Key Wet, Florida; Ribs from Memphis Tennessee to Seattle Pacific Salmon.

Jessica’s home kitchens are in legendary Danny Meyer’s Union Square Hospitality Group restaurants, which include Daily Provisions, Gramercy Tavern, Caffe Marchio, Maialino and Blue Smoke.  It is “handmade everything.

Danny Meyer became an early fan of the company as soon as his own package of Ted Drewes Frozen Custard  from his own hometown of St. Louis arrived at the door.  He had no idea you could get the custard outside of St. Louis.  This is high praise.  Known to the public as the founder of Shake Shack, Meyers is a legend in the white tablecloth hospitality business.  Meyer partnered up his company, Union Square Hospitality Group’s Enlightened Hospitality Venture with Ariel, making a $15M investment in Goldbelly.

Meyer’s sees Goldbelly “as a place for customers to relive their favorite food memories and to share them with others. “This is the future,” he said. “The future is the past when it comes to food.”

 Caffe Marche, the New York, NY  Roman-style coffee bar (Joe Coffee)  with soaring ceilings, holds stand-up tables with brass-hued stone and metal, for espresso, pastries & sandwiches. A long counter displays an array of traditional Italian pasticcerie by Executive Pastry Chef  Jessica Weiss, also o f of Maialino, Marta, Caffe and Vini e Fritti. 

My eyes teared up when I read the menu of this supposedly “casual” Italian shop, as sophisticated as any you would find in Italy.   I was transported back to Milano as soon as I read the menu –Baccala.. Olio Affogato (Capezzana Extra Virgin Olive Oil, Fior di Latte Gelato, Maldon Salt)  Of course there to be sure the Meyer’s touch of “no cash” and I’m sure a way to pay for the highest minimum wages for employees.

If Goldbelly’s cutting-edge technology with superb service means classic, authentic, regional ethnic foods being delivered all over the country, we are all for it, too.