Chef & Restaurateur
Had his parents had their way, the Cesare Casella would have been a doctor or accountant. Fortunately for the palates of New Yorkers and those from around the world who make the trip to his West Village restaurant, Maremma, Casella stayed in the kitchen.
What’s the most unique thing about your restaurant?
That the décor and the food somewhat contrast with one another. The décor is bright, bold and energetic, a sleeker more vibrant feel while the food is more calm, traditional and evokes warmth.
If you had to dine in your own restaurant, what would you order?
Depends on season, but I can assure you it would look something like this: antipasti, pastas, secondi with a contorno, or side dish, and I’m sure to have beans. Maybe even substitute beans for dessert!
Which chefs do you most admire?
I’m very Italian-minded and my favorite chefs tend to be combination of the old and new school; chefs I admire most are Gualtiero Marchesi, Annie Feolde, Alfonso Iaccarino and from a newer generation, I would say Massimilano Alajmo, Lidia Bastianich and Mario Batali.
Who do you consider the most underrated chefs?
Odette Fada and Fortunato Nicotra
What city do you most enjoy eating in?
New York City
If you could go anywhere for a week, all expenses paid, where would you go? What about for a month?
For a short week, based on food alone, I would have to say Vegas. For one month, based on food, I am definitely going to say Italy.
What do you do on your day off?
Spend time with my family
What’s the last thing you read?
Portfolio magazine and “Italian Food” by Elizabeth David
What’s the last thing you ate?
Cotecchino
What do you listen to while you cook?
Depends on what I’m cooking. When I’m cooking at home and pasta is the star of the show, I like to listen to Italian opera. If I’m cooking at the restaurant, it’s whatever the guys have on the radio. I’m rather versatile that way!
What’s in your refrigerator at home?
Pecorino for me, Polly-O string cheese for Chen, my daughter and Gorgonzola for Eileen, my wife.
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