Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of Italian-American cooking, but 1 of the world’s terrific consolation food items. At Emilio’s Ballato—a previous vestige of Manhattan’s outdated-faculty Italian eaters—the veal parm is a dish made to appease the New York hunger: breaded, pan fried, and coated in a hefty blanketing of melted buffalo mozzarella. Just about every night time, the restaurant’s government chef, Anthony Vitolo, prepares the plate-sized lower of meat as if he’s cooking for his prolonged loved ones. And though Emilio’s Ballato is generally slapped lovingly with the label of “crimson sauce joint,” the trattoria excels very well past the principles of marinara and meatballs. Nevertheless, as dining establishments about the city proceed to embrace the substantial-finish and haute, the veal parmigiana at Emilio’s Ballato is a need to-test for Italian foodstuff-enthusiasts the entire world over.