New Orleans, our adopted home, has a strong Sicilian heritage that many may not realize. Italian immigrants arrived in New Orleans starting in the late 1800s, and many were from Sicily. Many settled in the lower French Quarter which came to be known as “Little Palermo.” Seeking a better life, they found work on the docks and in the markets and eventually established restaurants, hotels, groceries and other businesses that continue to thrive today. Read more here: Italian Culture and History in New Orleans (New Orleans & Co.)
Chef Michael Gulotta
Born and raised in New Orleans Chef Michael Gulotta drew inspiration from both his Sicilian great-grandmother, Gaetana, and his experience working in Liguria, for TANA Italian. House-made pasta is a cornerstone, with a custom-built cart for tableside service of Tagliatelle Montecata Nella Forma di Grana Padano served from large wheel of the cheese. Our favorite pasta dishes were Gulf Shrimp Paccheri with pistachio, tomato, and cream and a Crab and Squid Ink Fusilli with hot sausage, saffron tomatoes and Meyer lemon.
Gulf Shrimp Paccheri with pistachio, tomato, and cream – TANA
Crab and Squid Ink Fusilli with hot sausage, saffron tomatoes and Meyer lemon – TANA
Chef Gulotta is a partner in two other acclaimed popular Asian-Fusion restaurants in New Orleans: MOPHO near City Park (our neighborhood!) and Maypop in the Central Business District. Both have made the “Best Of” dining lists in Condé Nast Traveler, Bon Appétit Magazine and New Orleans Magazine. More on those restaurants in separate posts.
The Connected Table sat down with Chef Michael Gulotta, partner in TANA Italian, MOPHO and Maypop to discuss what inspires his creative juices. Here is a link to the podcast episode. Enjoy!
Asian Pear Galette with Rye Crust- TANA