Rumson Italian Restaurant Offers Authentic Experience

When patrons from the Rumson – Red Bank area want to escape to the rustic ambiance of Italy, their travels don’t take them very far.  As famous as it is for Italian cuisine, the rich flavor of Undici’s rustic surroundings is equally as impressive to diners and critics alike.

rumson italian restaurantHailed as the home of the best pizza in NJ, the wood burning oven at Undici is just one component of the magnificent ambiance created by owner Victor Rallo.   The NY Times describes the restaurant as a two story ‘Tuscan Farmhouse’ and adds, “In surroundings like these, you could feel pretty grand eating tuna sandwiches on a picnic table.”

Undici’s ‘farmhouse’ can serve approximately 200 people from their menu of elegantly crafted and fine tuned authentic Italian cuisine. In addition to fare, their uncompromising menu of wine offers only the finest, hand selected Italian wines chosen exclusively for guests of Undici by Rallo himself.

Rumson Wine Bar

Undici’s Wine Spectator, Best of Award of Excellence, recognizes their 600+ labels representing every growing region in Italy, along with their vertical and producer depth in Super Tuscans, Barolo, Nebbiolo, Aglianico, Chianti Classico to name a few.

A colorful and flavorful array of Italian dishes; Antipasto, Primo, Secondo and more, treat patrons to the freshest cuts of meat, spices and locally grown produce.   From appetizers to entrees, consumers can satisfy all of the senses with Genoa salami, soppressata, bresaola and mortadella; pizzas, pastas, seafood entrees and more.  Specialty cuisine including quail, also make guest appearances on the menu.

With critics raving and Wine Spectator awarding, the perfect choice for an authentic Italian meal in the Red Bank – Rumson area can only be found at Undici.

Bar Cialoma Gelateria, The Best on This Planet

Bar Cialoma Gelateria:

In the center square in Marzemami in an unassuming stone building with a beaded entrance. Behind the beads lies the best granita on this planet. Everyone knows that Italy has great gelato and Sicily is the best of Italy, but what I did not know was that granita, frozen ice (no milk) made with real fruit, nuts, coffee etc. was the bomb.

So after lunch we walk into the square and we notice a line of people streaming out of this beaded doorway and we immediately gravitated to the gathering. There seemed to be no rhyme or reason young, old, fat and skinny Italians savoring the most beautiful granita in the world, semi frozen, succulent and juicy, the pits and all.

Now it was our turn to order. The choices were anguria (watermelon), fregola (strawberry), mandorlo (almond), ciocolato (chocolate), espresso, melone bianco (honeydew) fichi bianco (white fig), fichi nero (brown fig), pesca (peach) and limone. This ice cream store Italiani was much different from its American counterpart in that it only had 9 flavors all made fresh, no preservatives , no sugar, no color added. Only La Materia Prima. What would I choose – would I be back again?

As always being the foodie that I am, when presented with one of these delicious dilemmas, I order one of each flavor. I had plenty helpers my wife, a gelato/granita junkie, my daughter Eli a sweets lover, and rounded out by Jack and Jake. I tasted and savored each flavor, one flavor better then the next, one thing is for sure every flavor tasted exactly like the pure ingredient frozen. I know that you expect a final choice, so here it is: peach and strawberry were my favorites, but they were all great and each one was better then anything I have tasted in the USA.