The Carriage House Meets the Neighbors

Chelsea is one of the most exciting neighborhoods in New York City, teeming with fascinating faces and home to eclectic culinary, retail, cultural and nightlife options. As a newcomer to Chelsea, the Carriage House is delighted to get to know our neighbors and share their wonderful stories with you.

Meet Sal Barrafato. This Sicilian native has been tempting cheese-lovers on two continents for more than 20 years. As mozzarella maker at Eataly, the largest artisanal Italian food and wine marketplace in the world, Barrafato is a hit with customers both for his superb technique and natural showmanship.

Interview with SAL BARRAFATO

Mozzarella Maker at EATALY

220 5th Avenue (between 23rd and 24th St)

Tell us a little about yourself.

My name is Sal Barrafato. I was born in Sicily and now live in New Jersey. I have been making mozzarella at Eataly, both for the restaurant and retail end, since the store opened last August.

Have you always been in the cheese biz?

Yes. I’ve been making mozzarella for 20 years.

How often is mozzarella made at Eataly?

We make it fresh every day, all day. Even though our sign says ‘made fresh every morning,’ it’s actually all day long!

(As Sal is producing mozzarella ball after mozzarella ball, mixing and stirring the ingredients…): How many mozzarella balls do you make per week?

Between 1,000 and 1,200 pounds of mozzarella a week! – And that’s a regular week.

Can you tell me about the process?

It starts out with a whole milk curd that we have delivered (we don’t have the time and space to make it here). I cut it up with a ‘guita’ (cheese cutter), slice it up, add a mixture of hot water and salt, and then melt it by stirring.

I do all of this slowly because I am front and center at La Piazza, the Italian word for an open square in the city. It’s a show, a process people have an interest in and enjoy watching.

Is there a special trick?

It’s ALL in the hands!

Do you make other cheeses? Any specials?

I make only mozzarella – our other cheeses have their own section. I do make specials with mozzarella, though. On the weekends, I’ll sometimes make a marinated mozzarella and serve with fresh chopped basil, garlic and seasoning. Delicious!

Another special is a Mozzarella Torta – a layered mozzarella that I make with sun-dried tomato tapenade, garlic, artichoke hearts, fresh basil and vinegar pepper.

How can people stay informed of your daily/ weekend specials?

They can visit our Facebook Page or sign onto our mailing list (Eatalyny.com)

What determines what specials you make? Availability of products? Seasonal? Inspiration?

I’m pretty free to experiment however I like. We often work with seasonal products at Eataly; and I am always aiming to deliver fine, fresh products. When the weather is nice, for example, I make a skewer with mozzarella and figs for the Panini station.

We only make simple, basic, high-quality Italian food. All of our produce is also available for purchase. We don’t have a lot of prepared foods – the goal being to inspire people to make it at home. We even offer recipes for people to take home and use.

Any other mozzarella projects in the works?

I have a store, ‘Catrina’s’ in New Jersey, with the main focus on catering. It opened two years ago. I participate every year at the Kearny Food & Farmers’ Market in New Jersey, which runs from June to October, so you’ll be able to find me there once a week.

I have recently received many offers to go teach my mozzarella-making technique in the Hamptons, Miami, Canada, Mexico, and Brazil – all exciting opportunities, of course.

You mentioned being from Sicily. Do you ever go back? How would you say your mozzarella compares to mozzarella in Italy?

I do go back; and I’ve actually been told that my mozzarella is better than what you find back home…

For more information on Carriage House or to set up a site visit, please feel free to contact me at JTurken@warburgrealty.com, call 212.24 House (4-6873) or visit the website at www.Carriagehouse24.com

 

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