Cesare Casella

Cesare Casella
Did you know?

Cesare is so enamored of fresh herbs, he usually wears a bunch of one herb or another — and more often than not it’s rosemary — in the pocket of his chef’s jacket. He also grows herbs in pots and planters at his New York restaurant.

Cesare Casella
Cesare's Featured Recipe
Bread Crumbs

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Cesare Casella is a chef and cookbook author who is chef-owner of Salumeria Rosi Parmacotto and Il Ristorante Rosi in New York City. 


Cesare is the author of The Fundamentals of Classic Italian CuisineDiary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan. He has been featured in publications such asGourmet, Bon Appetit, Food & Wine, Martha Stewart Living, Saveur and most recentlyDepartures and La Cucina Italiana magazines. Cesare has been the subject of a series of theNew York Times The Chef columns.  


Cesare in grew up in Italy where his family still owns Il Vipore, a small trattoria the sits on a hillside overlooking Lucca. When he was 14, he enrolled in Culinary Institute Ferdinando Martini in Montecatini and when he graduated, decided to elevate the trattoria from a local favorite to a culinary destination. Cesare developed his trademark herbal cuisine — thanks in part to a garden with more than 40 aromatic herbs — and updated traditional Italian recipes. By 1991, Cesare had earned Il Vipore a Michelin star and a reputation that attracted clients from Henry Kissinger to Tom Cruise. 


Cesare moved to New York where, in 1993, he was named executive chef of  Coco Pazzo. Soon thereafter, he launched, Il Toscanaccio, Beppe, and Maremma restaurants in New York. He also launched Republic of Beans, an import company of Italian heirloom beans, grains and spices.


In 2006, New York Magazine named Maremma one of the Top 5 “Best New Restaurants” in New York City and called Cesare’s recipe for macaroni and cheese the “Best Mac-n-Cheese.” Maremma was honored with three stars from Forbes Magazine, which named it one of the best restaurants in the country. Food critic Adam Platt deemed Maremma to be one of the “Best Places to Eat In 2007.” 


Chef Daniel Boulud asked Cesare to be guest chef on After Hours, with Daniel Boulud.  He also appeared as a featured guest on Dan Rather Reports. He has also appeared on  The Secret Life Of  with host Jim Connors, Tyler’s Ultimate,Molto Mario, Martha Stewart Living, Brindiamo, No Reservations with Anthony Boudain and as a top judge on Bravo’s Top Chef.


Cesare is the 2007 recipient of Food Art Magazine’s, Silver Spoon Award. He is a frequent guest at both the James Beard House and De Gustibus in New York City. He is an active member and supporter of City Harvest, Autism Speaks, Slow Food USA, Chef’s Collaborative, Seafood Alliance and the Gruppo Ristoratori Italiani(GRI), an organization that seeks to promote Italian cuisine.  


He serves at the International Culinary Center as dean of the Italian Culinary Academy, in both New York City and Parma, Italy, and continues to oversee the programs’ development and the comprehensive training of all chefs and instructors involved. Cesare also serves as Chief of the Department of Nourishment Arts at the Center for Discovery, where he works to raise awareness about sustainability and nutrition. 


Cesare lives in the New York metropolitan area.


Latest Recipes

Meyer Lemon Panna Cotta

The next time you plan a dinner party, end the meal on the right note by whipping up this Meyer Lemon Panna Cotta. The delightful lemon dessert recipe checks all the boxes for the busy home cook. This lemon panna cotta recipe is easy to make, has fewer than 10 ingredients, can be made in advance, and is a no-bake dessert, too. Your guests will love being served this lemon panna cotta after a heavy meal, they will love a dessert that's both understated and full of flavor.

(1 Votes)

Catherine's Chicken Livers

I have a cousin, Elsa, who likes chicken livers so much, she eats them raw. This is pretty extreme even for a country kid like me, but it...

(1 Votes)

Bread Crumbs

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Oven-Fried Squid

I'm not a big believer in dieting, so I surprised myself when I came up with this dish for some waist-watching clients and liked it even ...

(1 Votes)

Shrimp with Blood Orange and Fennel Salad

Until recently in Italy, you never could have found an orange and fennel salad outside of Sicily, where sweet and sour is a local passion...

(1 Votes)

Cod Cakes

Cod found an early proponent in Italy in the sixteenth-century pontiff, Pope Pius V, father of the city of Pienza. Once Pius's favorite r...

(1 Votes)

Farro Soup

Although a handful of American restaurants have discovered farro, it is not so easy to find this ancient grain outside of Lucca, where I ...

(1 Votes)

Basic Beans

You can either soak the beans overnight or use the quick-cook method. There are instructions below for both ways. If you want to freeze s...

(1 Votes)

Pasta Norma

When tomatoes first made their way to Sicily in the 1830s, locals used them to update traditional dishes like caponata (a Sicilian salad ...

(1 Votes)

Tuscan Fish Stew

In Tuscany, someone in a cacciucco is in a real muddle. Perhaps this soup is a fish muddle, just one with great, deep flavors. Cacciucco ...

(1 Votes)

Sea Bass with Potatoes and Artichokes

This recipe is about flexibility Italian style. Though fish and potatoes define the dish, it's the "accent" vegetable that reflects the s...

(1 Votes)

Tuscan Fried Chicken

Get in line if you think fried chicken originated in the American South. As close as I can figure, fried chicken came to Italy before it ...

(1 Votes)

Pork Chop Milanese

I was in Texas recently and laughed when I saw chicken-fried pork chop on the menu. It sounded so southern American but was, in fact, exa...

(1 Votes)

Basic Polenta

You can make this up to an hour ahead of time. Keep the polenta warm in a covered bain marie over low heat.

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Little Doughnuts

You find recipes for fried dough in many cultures—in Germany, it's krapfen, in Spain, churros—and I know why: Fried dough is deliciously ...

(1 Votes)
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