America’s Best Cured Meats

salumeriarosiFrom prosciutto to pancetta, coppa to culatello, these are some of America’s great producers and purveyors of cured meats.  (more…)

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Things to Do on New York’s Upper East Side

Could it be? New York’s ever-genteel Upper East Side has found a decidedly downtown groove… including a stop at Il Ristorante Rosi. (more…)

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Where to Eat at John F. Kennedy Airport (JFK)

Need a good place to eat at JFK Airport? Look no further. Here’s an update of Eater’s guide to JFK. It maps out every food option throughout the numerous terminals, from quick snacks to leisurely meals, and celeb chef cameo including Chef Casella’s Due Amici at Terminal 2. It’s all you need whether you’re rushing for a flight or hoping to kill a long layover.  (more…)

Chef Cesare Casella’s “Wonders of the Tuscan Grill”

Chef Cesare Casella, owner and executive chef of two Italian restaurants in NYC and famous for his pocket full of rosemary, created a special five course meal for the 5th Italian Cuisine World Summit 2013 in Dubai. The meal reflected his authentic Italian style of cooking paired with highly coveted and in-season Italian white truffles. (more…)

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NYC chefs use their noodles when it comes to creative pastas

Spaghetti and penne are perfectly fine, but check out these eccentric noodle shapes at sauce joints around town.



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15 Easy 15-Minute Pasta Recipes

Cesare Casella, who heads up the Italian studies program at the award-winning International Culinary Center cooking school, has a few classic recipes for you to try. (more…)

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Cesare Casella’s Spaghetti with Clams

Traditionally this dish is made with small clams. If I want to be nice to my friends, I shell the clams before finishing the pasta. It makes it easier to eat. (more…)

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Cesare Casella’s Spaghetti alla Carbonara

This pasta is from the region of Lazio, around Rome. Some sources believe the dish was developed at the end of World War II, when American soldiers stationed in Rome brought rations of eggs and bacon to Italian friends who turned them into this pasta sauce. (more…)

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Cesare Casella’s Orecchiette with Broccoli Rabe

Orecchiette, which means “little ears” (a reference to their round, concave shape), is a regional symbol of Puglia. Traditionally, orecchiette are homemade. The combination of native, hard-wheat flour, and water (instead of egg) yields a firm-textured pasta.  (more…)

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