Cesare Casella

Cesare Casella has been sharing his passion for authentic Italian food with Americans for the past 20 years. He is the owner and executive chef of Salumeria Rosi Parmacotto and Il Ristorante Rosi and the Dean of Italian Studies at the International Culinary Center in New York City. He is also a frequent James Beard House and De Gustibus featured visiting guest chef. Casella wrote The Fundamentals of Classic Italian Cuisine (2012), True Tuscan (2005), Italian Cooking for Dummies (2002), and...See more

Cesare Casella has been sharing his passion for authentic Italian food with Americans for the past 20 years. He is the owner and executive chef of Salumeria Rosi Parmacotto and Il Ristorante Rosi and the Dean of Italian Studies at the International Culinary Center in New York City. He is also a frequent James Beard House and De Gustibus featured visiting guest chef. Casella wrote The Fundamentals of Classic Italian Cuisine (2012), True Tuscan (2005), Italian Cooking for Dummies (2002), and Diary of a Tuscan Chef (1998). Armando Minuz has written a series of cookbooks for Food Editore, Parma, Italy, on pasta, pizza and bread, appetizers, and vegetarian cooking. See less