Part two main

Bartending is what got me through my first few years of living in Manhattan. Now almost 18 years later here I am behind the bar yet again at Dell’Anima.  I love the nastalgia of it all….my life has changed so drastically since those early NYC days when I lived at the Breslin in a 350 sq ft apartment. (Yes, my first apartment is the now converted and much chicer Ace Hotel) Anyway I didn’t cook then, knew nothing about great food and wine, and I certainly wasn’t making Negroni’s behind the bar at the Tunnel & Palladium!

Dell’Anima in a way represents the new,”grown up” version of myself with a more refined palette!  I can probably say that partly through Joe Campanale’s restaurants I discovered new food and drink.  I began eating Octopus for the first time here at Dell’Anima, I tried my first sweetbreads, I found my obsession with Aperol through Dell’Anima, and I learned a lot about fine Italian wine through the guidance of Mr. Campanale and his passion & encyclopedia knowledge of wine!

Joe, who is a partner and holds the title of executive beverage director at Dell’Anima, is the most lovely & gracious guy who I have gotten to know well over the years though my many visits to his swoon-worthy establishments. I am soooooo incredibly thrilled that I had the chance to go back to my roots behind the bar and through Eye-swoon had the opportunity to make one of Joe’s favorite cocktails….Dell’Anima’s twist on the classic Negroni!

All images courtesy of Chloe Crespi, THANK YOU!


Dell'Anima Roasted Orange Negroni Sbagliato

Joe Campanale

  • Ingredients

      • 1 orange wedge
      • 1 oz. Carpano Antica
      • 1 ¼ oz. Campari
      • 1 ¼ oz. Lambrusco Bianco
      • Ice cubes
  • The Prep

    • Lightly char the orange wedge over a gas burner or on a grill. Let cool. In a mixing glass, muddle roasted orange with vermouth. Add Campari and ice, and stir. Strain into an ice-filled chilled rocks glass and top with sparking wine. Garnish with an orange peel.

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