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Cesare Casella
/ref> is an Italian chef and restaurateur based in New York. He is Dean of Italian Studies at the International Culinary Center in New York City. He was behind celebrated New York restaurants such as Beppe and Maremma. Casella is currently Chief of the Department of Nourishment Arts at the Center for Discovery nestled in the Catskills and as Dean of Italian Studies at the International Culinary Center. He alsooperates his own salumi company, Casella's Salumi, where he makes prosciutto from heritage breed pigs, true to the classic Italian recipes and flavors of his childhood in Tuscany. He has written several books, including True Tuscan, The Fundamental Techniques of Italian Cooking, and Feeding the Heart.
Casella now lives with his wife and daughter in New York City.
Casella's previous endeavors include the Italian restaurant Maremma, located in Manhattan's West Village, which opened in 2005. New York Magazine named Maremma one of the Top 5 Best New Restaurants in New York City in 2006. At the end of its first year, Maremma received three stars from Forbes magazine, naming it one of the best restaurants in the country. Casella's lamb meatballs held the Number One spot in New York Magazine's Best Meatballs in New York City. Maremma closed within three years due to poor location.
He also launched Casella's Salumi, which distributes products nationally. Growing up in Tuscany, one of Casella's jobs was helping make the country-cured meats his family restaurant was famous for, and when he got older, he would help the norcini, the old-school butchers who traveled from farmer to farmer each winter, prepare the prosciutti. Today, as the prosciutto whisperer, he uses those Italian techniques to create cured-on-the-bone prosciutti.
Casella has appeared on the television series After Hours with Daniel Boulud playing host and guest chef. In 2007, he received Food Arts magazine's Silver Spoon Award for outstanding achievement in the culinary field.
In spring 2011, Casella launched The Italian Cooking School, a program in which he led culinary tours across Italy, promoting education in Italian cuisine, ingredients, and culture, as well as a video project to document the tours.
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