Cesare Casella: Biography and Background

Cesare Casella (born 1960) 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 also operates 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.

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