Cesare Casella, a multiple award winning chef and authority on Italian cuisine, oversees the Salumeria Rosi kitchen. He has created a menu of trattoria style Italian dishes for the restaurant and a special menu of dishes for the salumi counter.
Cesare's career started many years ago, when he worked as his mother's line cook in the family trattoria, in Vipore, near Lucca, Italy.
At the age of 14 he decided to follow his dream and enrolled in the Culinary Institute Ferdinando Martini, in Montecatini.
After returning to Vipore, he earned the first Michelin star in this region.
At the beginning of the '90s he arrived in New York City, with the desire to propose his Tuscan style cooking to the American public. Since his arrival he has opened two successful restaurants - Beppe and Maremma, which, when he was in the kitchen received applause both from critics and customers. He is also the author of three books on the basics of Tuscan cuisine and is a Dean at The International Culinary Center, School of Italian Studies.