FOOD AS ART FOR YOUR BELLY

Seasonal Food Crafted With Passion by Italian Hands

HAFELE WELCOMES YOU

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MENU

1. Assorted Tortine Salate: Puff pastry tarts with tomato confit mousse. (veg)

2. Squash shooters and buttered cheese sticks: Butternut squash mousse, and Parmigiano cheese sticks. (veg)

3. Mini taglierini: Mini personal Charcuterie Boards with Parmigiano DOP, Mortadella, Soppressata, grapes, (veg) 

4. Crostini with Figs Jam: Loocal ricotta, figs jam (veg)

5. Artisanal Mini Brioche Buns: Fresh mozzarella, Prosciutto di Parma 24 months, organic arugula, extra virgin olive oil

Featured
Is it smarter to spend on drinking or eating well?
Is it smarter to spend on drinking or eating well?

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Is it smarter to spend on drinking or eating well?

I’m a restaurateur, but also a customer. I live in New York — a city that offers an incredible variety of restaurants, cultures, and dining experiences.

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Riccardo Massetti
Riccardo Massetti

Bistro Vs Big Restaurant (4 min. reading)

In New York, especially during rush hour, the restaurant industry moves at a breakneck pace.

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Riccardo Massetti
Riccardo Massetti

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Why we should limit pizza and choose more authentic regional Italian food.

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Ruben Dawnay
Ruben Dawnay

I am Ruben Dawnay my cooking journey begins back in 2019. Aged 18, I was coming to the end of school, un-motivated by my subjects and, like many others, lacking real direction.

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Martin Stacchini
Martin Stacchini

Hi, I’m Martin Stacchini, I’m 35 and I was born in Cesena(Italy). I’m doing this job since 11 years now, and since 10 I’m working outside Italy.

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Hari Thapa
Hari Thapa

Hello! My name is Hari Thapa, and I’m a chef. Originally from Nepal, I bring a deep appreciation for culture and community to everything I create in the kitchen.

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