Cheek-by-jowl with the giant Gershwin Theater, gracefully appointed Azalea presents the cuisines of Parma (meats, milks, and cheeses) and the Amalfi Coast (seafood and citruses). Carpaccio di Mare brings together thin slices of salmon, tuna, and swordfish on a high bed of well-dressed lemony arugula. Short rigatoni are stuffed with beautifully seasoned ground veal, dribbled with a white truffle cream, and finished with toasted walnuts. Thick slices of roasted duck breast are fanned around a fat disk of grilled polenta. Finish jubilantly with warm beignets filled with lemon crème anglaise drizzled with honey and bittersweet chocolate syrup. Subway: R, W to 49th St.