Cesare Casella
A native of Tuscany, Chef Cesare Casella oversees the kitchen at Salumeria Rosi Parmacotto and developed a menu with salumeria and enoteca-style traditional Italian cuisine. As the self-proclaimed “Swami of Salami,” Cesare serves over 27 kinds of salumi from Parmacotto at his restaurant and is an expert in the art and tradition of Italian salumi. Cesare found his niche in the culinary world as his mother’s sous chef in their family trattoria, Vipore, outside of Lucca, Italy. At 14, Cesare followed his dream and enrolled in the Culinary Institute Ferdinando Martini in Montecatini, and returned to Vipore where he earned the area its first-ever Michelin star. Cesare came to New York City in the early 1990s, eager to introduce his style of Tuscan cuisine to an American audience. Since his arrival, Cesare successfully opened two restaurants, Beppe and Maremma, which received critical and popular acclaim during his tenure at each. In addition, he has authored three cookbooks offering fundamentals of Tuscan cooking and is the Dean of the Italian Culinary Academy at the International Culinary Center (formerly French Culinary Institute).
I love this Three-Bean Turkey Chili recipe—because anyone who knows me knows I’m passionate about beans.
My favorite recipe for this time of year is chili. Nothing is better than a warm bowl of chili. Instead of American football, I grew up with soccer and the Campionati di Calcio (Italian Soccer Championship). When I arrived here and saw my first bowl of chili at a friend’s Super Bowl party, I thought, "This is just ragu!" So, I made my own version, one that is truly Tuscan. I loved it so much that this year for the Super Bowl, I added it to the menu at Salumeria Rosi Parmacotto. I also love this Three-Bean Turkey Chili recipe on Cookstr, because anyone who knows me knows I’m passionate about beans.
Enotecca Pinchiorri in Florence has amazing food and a wine cellar that is one of the best in the world.
My favorite restaurant is in Tuscany of course! Enotecca Pinchiorri in Florence. This beautiful space has simple pastels and classic design, amazing food, and a wine cellar that is one of the best in the world. I can't wait to go back!
After getting three Michelin stars by the time he was 21, Massimiliano Alajmo’s book should be read by any serious cook.
Ingredienti by Massimiliano Alajmo. This book by Massimiliano is fantastic. He is truly a genius and, after getting three Michelin stars at only 21 years old, his book should be read by any serious cook. He is a dear friend, and his restaurant in Padua, Italy is worth the trip!
Food Destination
I am a New Yorker now, but home is always Lucca. I spend my time eating in local restaurants and at home where my mama cooks.
Lucca is my favorite destination this time of year, and I go back often to see my friends and of course, my mama. This time of year Lucca is very relaxed—I spend my time eating with friends in local restaurants and at home where my mama cooks the favorite dishes of my childhood. If I want some excitement, I head to nearby Viareggio, where they host Carnevale every February. There are parades and music, and the streets turn into a big party.
