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Tra’mici Ristorante Italiano opens in Massapequa Park

Cotoletta Valdostana, veal cutlet stuffed with ham and

Cotoletta Valdostana, veal cutlet stuffed with ham and Fontina and topped with arugula salad, is one of the main courses at Tra'mici Ristorante Italiano in Massapequa. Photo Credit: Massimo Fedozzi

No more halfway measures for Massimo Fedozzi. His new venture, Tra’mici Ristorante Italiano, is a straight-up Italian restaurant that opened Saturday night in Massapequa Park.

Tra’mici (“among friends” in Italian) takes over for Cavendish & Ross, the steakhouse that opened in March 2015. Two months later, Fedozzi took over as executive chef and, befitting his resume — the Genoese native earned 3 1⁄2 stars for his cooking at both Pentimento in Stony Brook and Vero in Amityville (now closed) — he added some Italian dishes to the menu and the restaurant rebranded itself an “Italian Chop House.” But in August, original owner Robert Saba and Fedozzi, now a partner, decided to close the restaurant, redecorate and relaunch it with a new menu and a new name.

Fedozzi’s antipasti range from Italian classics — a big platter of Italian salumi and formaggi with house-made preserves and pickles ($22); crostini with Sicilian sweet-and-sour eggplant caponata ($8) — to New American inventions such as crabcakes with tomato jam, cucumber slaw and chipotle honey ($13) and mango-studded Brie en croute with caramelized onions and balsamic ($13).

Homemade pasta include Bolognese-style lasagne (with béchamel, $18), tortelloni stuffed with veal and served with asparagus, Fontina and truffle butter ($25) and fettuccine “al doppio burro” (with double butter, Pecorino Romano and lots of coarse-ground black pepper ($18).

Among mains: veal cutlet Valdostana, stuffed with ham and Fontina and topped with arugula salad ($30); pan-roasted Duroc pork chop with smashed fingerlings and mostarda ($32), and the Tra’mici burger with Brie, caramelized onions, bacon, basil aioli on ciabatta ($17).

Tra’mici is at 4913 Merrick Rd., Massapequa Park, 516-308-7777.

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