Prosciutto, a compact Italian spot from two chefs with Tuscan resumes, is on deck for the ground-floor space at 435 E. 9th St. in Manhattan's East Village. Plans on file call for an intimate setup of roughly 20 table seats, with both lunch and dinner service. Permit drawings reviewed by reporters list a maximum occupancy of about 45 people and spell out plans for live acoustic jazz along with occasional karaoke.
According to What Now New York, Prosciutto is a project from co-owners Gabriele Tosi and Mattia Casarin, who the outlet reports most recently worked as executive chef and head chef, respectively, at Fiaschetteria Pistoia. Filing documents show the pair are seeking a beer, wine and cider license for the 435 E. 9th St. address and identify the storefront as a former psychic shop. What Now New York noted that the operators intend to handle both lunch and dinner service from the ground-floor dining room.
Fiaschetteria Pistoia, the Tuscan restaurant where Tosi and Casarin have been in the kitchen, emphasizes handmade pasta and an old-world wine list on its official site. Fiaschetteria Pistoia lists an East Village location at 647 E. 11th St., and neighborhood coverage has repeatedly highlighted the restaurant for its fresh-made pastas. Local dining roundups, including pieces in Eater New York, have pointed to Pistoia's pasta program as a reliable neighborhood draw.
What To Expect At Prosciutto
The early blueprint reads like a cozy neighborhood trattoria: housemade pastas, a handful of small plates and a focused beverage list meant to support the food rather than function as a full bar. The application for a beer, wine and cider license, along with the references to live jazz and karaoke in the paperwork, suggests the room could stay active past the early dinner rush, as reported by What Now New York. Neighbors who track Manhattan Community Board 3 and State Liquor Authority agendas can expect to see formal filings and a public comment window as the licensing process moves ahead.
If regulators sign off, Prosciutto would land in a crowded field of small, chef-driven Italian spots in the East Village, but it could also add one more option for late-night pasta and live music. Reporters will be watching public records and local coverage for word on an opening timeline and a first look at the menu as the project inches toward its debut.
