Pesto Alla Cesare

Chef Cesare Casella, Dean of the Italian Culinary Academy and Owner, Salumeria Rosi Parmacotto, teamed up with the National Pasta Association to celebrate National Pasta Month!  In this video, he shares with us his favorite pasta recipe – Pesto Alla Cesare!

Stay tuned throughout the month of October, each week we will reveal a new video, featuring Chef Casella, as he offers cooking tips that you can execute in your own kitchen.  You’ll soon be on your way to creating delicious, restaurant-worthy pasta meals at home!

Get the recipe!

About Chef Cesare Casella

A native of Tuscany, chef Cesare Casella oversees the kitchen and developed a menu with salumeria- and enoteca-style traditional Italian cuisine at Salumeria Rosi Parmacotto.  Cesare found his niche in the culinary world as his mother’s sous chef in their family trattoria, Vipore, outside of Lucca, Italy.  At 14, Cesare followed his dream and enrolled in the Culinary Institute Ferdinando Martini in Montecatini, and returned to Vipore where he earned the area’s first-ever Michelin star.  Cesare came to New York City in the early 1990s, eager to introduce his style of Tuscan cuisine to an American audience.  Since his arrival, Cesare successfully opened two restaurants, Beppe and Maremma, which received critical and popular acclaim during his tenure at each.  In addition, he has authored three cookbooks offering fundamentals of Tuscan cooking and is the Dean of the Italian Culinary Academy at the International Culinary Center (formerly French Culinary Institute).