Chef Cesare Casella

 

In 1993, Cesare was named Executive Chef of Coco Pazzo in New York City. Soon after, he launched its sister restaurant, Il Toscanaccio. In March 2001, Cesare opened his first solo New York restaurant, Beppe. In 2005, Cesare opened the critically-acclaimed Italian restaurant Maremma, located in Manhattan’s historic West Village. In 2006, New York Magazine named Maremma one of the Top 5 “Best New Restaurants” in New York City.  Food critic Adam Platt deemed Maremma one of the “Best Places to Eat In 2007,” and Cesare’s lamb meatballs claim the #1 spot in New York Magazine’s “Best Meatballs” in New York City. 

Chef Cesare has been featured on a multitude of television shows including: “After Hours,” with Daniel Boulud; “Dan Rather Reports.”; the Food Network’s “The Secret Life Of”, Tyler’s Ultimate” and “Molto Mario”; as well as several ABC and CBS news programs.  He recently appeared on the hit Italian cooking show, “Brindiamo”.

He has authored three cookbooks, Diary of a Tuscan Chef, Italian Cooking for Dummies and True Tuscan.  He has been featured in many publications including Gourmet, Bon Appetit, Food & Wine, “Martha Stewart Living, The New York Times’ “The Chef” column and most recently, Saveur and Departures magazine. 

Chef Cesare is an active member of City Harvest, Slow Food USA, Chef’s Collaborative, Seafood Alliance and the Gruppo Ristoratori Italiani(GRI), an organization which seeks to promote Italian cuisine.  Furthermore, Chef Cesare Casella, has been appointed the first dean of Italian Studies at the French Culinary Institutes’ International Culinary Center.  The Italian Culinary Academy launched January of 2007 in New York City.

 

Cesare Casella was raised by his parents, Rosa and Pietro, among the pots and pans of Vipore, the small trattoria they owned outside of Lucca, Italy. At age 14, Cesare enrolled in Culinary school. After graduating, Cesare began developing his trademark herbal cuisine, updating traditional Italian recipes with new ideas and twists.  By 1991, Cesare earned Vipore a Michelin star and a reputation that attracted clients from Henry Kissinger to Tom Cruise.

Q: Many people have fond memories of cooking either with friends or family.  What is your dearest pasta memory?
A:  It has to be at the home of my grandparents, sitting all together, my grandparents and parents, all eating from a big bowl of pasta, set in the middle of the table.


Q: What pasta cut do you prefer cooking with?
A:  I enjoy all the traditional cuts, but I love coming across a new and exciting shape, something I didn’t expect to see; I love the possibilities that come with that find.

Q: Pasta is such a flexible food medium.  What do you think is the best thing about cooking with pasta?
A: I love that pasta has the ability to make someone just feel better. When I am sick, the first thing I want is plain pasta with some very good extra virgin olive oil; I guess it like in America, when you get sick, you like the chicken soup.

Q: Of all the pasta dishes you cook, which one do you think people enjoy the most?
A:  People’s response to whatever type of pasta I make is always the best when I am using simple, fresh ingredients. 

Q:  What is your all-time favorite pasta dish? 
A:  Lasagna.

Q:  What do you think it is about pasta that makes people like it so much?
A:  It is both a comfort food and sophisticated at the same time.

Q:  A lot of people don’t realize how many ways you can use pasta in your everyday cooking.  Do you have any tips for enjoying pasta more at home?
A:  Keep the types/cuts of pasta that you like around the house. When you are planning what your menu will be, incorporate some type of pasta with it; it goes with everything, no matter meat, fish or vegetable. Make pasta salads and store them, it is a great snack and pasta is great at all times of the day, morning, noon or night.

Q:  What do you think are the qualities of a good brand of pasta?
A:  When you can really taste the flavor when the pasta is cooked al dente and when you have the option of different cuts of pasta to go with various sauces.

Q:  What’s your “pasta philosophy”?
A:  Choose the best, you get the best!

Q:  Imagine you've been banished to a deserted island and can only bring one kind of pasta.  Which cut would you take with you and why?
A:  Fusilli. I am not sure why, but they it is a rather fun looking pasta to eat and play with.