At Rossopomodoro, Chef/Owner Simone Falco shines the spotlight on the Neapolitan flavors of his heritage, exposing diners to dishes that aren’t the same-old Italian fare. He also emphasizes a better-for-you, veg-centric approach, which explains why his popular meatball dish comes without the meat. The Polpetta di Melanzane—a.k.a. eggplant meatballs—are made with tomato purée, eggplant, bread crumbs, mozzarella di bufala, pecorino, egg, garlic and basil. “This dish is a spin on the classic meatball—it has the consistency of a meatball, but it is not as heavy and is primarily eggplant,” says Falco.
“Our customers rave about this dish and always tell our staff how unique and flavorful it is. We have customers return and only order multiple Polpetta di Melanzane!”
Falco says this classic Neapolitan recipe has been in his family for many years. “I have no plans to alter the dish,” he says, emphasizing that his menu reflects the customs and traditions that hearken back to his hometown of Naples, Italy. “However, if we ever plan to expand Rossopomodoro, we will definitely be taking this dish along!”