Book Introduction:
Sale, Pepe, Amore & Fantasia
Salt, Pepper, Love & Creativity
Since I was a child, I always tried to strive to do more; from building a fort, to fundraising for my school¹s soccer team, to working full-time at the age of sixteen throughout Europe and then Bermuda.
I think, it was these different experiences, which allowed me to understand the multi- tasks of the restaurant business.
Writing this cookbook, I did not only want to present my recipes, but also, include all the surroundings of the profession and a somewhat Italian way of living.
You will notice that for each recipe, I outlined wines, which compliment each dish, with an explanation of the type of grapes and the region where they originate.
It is not only a cookbook, but also a guide of suggestions and links to websites. You can copy these links to your desktop, so any time you need to learn more about Italy, whether you are looking for certain products, like wine, cheese and meat or maybe you would like to inquire on a villa in Tuscany or even view the latest in Italian fashion, top restaurants or how to match food and wine, these sites are most informative.
In June 1997, I was presented by then, President of Italy, Luigi Scalfaro, the award of Ambassador of Food and Italian Culture Abroad. This award was also presented to some of my fellow Italian entrepreneurs around the world, who are continuing to make the Italian Experience great.
For these reasons, I decided to write this book to share with you my knowledge and enthusiasm.
Thank you and enjoy!
BUON APPETITO!--Marcello
Store Highlights
Salt, Pepper, Love and Creativity
Marcello's own special cookbook, prepared over a lifetime...learn more
Born in the Molise region of Italy, Marcello Russodivito began working in the restaurant business at the age of 13 and at 14 entered the Culinary Institute of Tuscany. Five years later he graduated.
To ensure that his education was well rounded, Marcello spent the next 6 years traveling the world to perfect his culinary talents in Switzerland, France, England and finally Bermuda.
He met his wife in Bermuda and followed her to the United States. Here he honed his craft still further in a number of New York best known dining rooms and developed his sense of what the American customer wants and expects from a restaurant.
This eventually brought Marcello to Rockland County where he opened Marcello's Ristorante in 1986. In 1993 Zagat rated Marcello's Ristorante one of the top 50 restaurants in the tri-state area.
Crain's NY Business named Marcello's as one of the best Italian restaurants outside of Manhattan.
In 1992 the American Academy of Restaurant Sciences chose Marcello¹s Ristorante for its 'Best of the Best' Five Star Diamond Award as one of the top 50 Italian restaurants in the United States.
In 1996, Marcello opened Caffé Dolce a European café, commemorating the tradition of meeting friends and sharing a light snack.
On June 4, 1997 the ministries of Agriculture and Foreign Trade in Italy awarded the Insigne del Ristorante Italian nel Mondo to Marcello. This award is given to those who have demonstrated superior achievement in the culinary arts and have acted as a goodwill ambassador for all Italian things.
In June 1997 Marcello contributed to the successful James Beard House's luncheon series cooking for the sold-out event at the Carnegie Hall of Culinary Arts.
Marcello has also donated his talents to Taste of the Nation and Menu of Hope charity events over the last 6 years. Both charities help those in need of food and shelter.
In 1998, Marcello reopened the historic Ho-Ho-Kus Inn in New Jersey. The Inn serves Italian Contemporary cuisine in its 6 elegant, but casual dining rooms.
Marcello continually hosts cooking classes where you can learn his secrets and has also shared his cooking techniques broadcasting on local radio shows and writing a cooking column for the local Rockland newspaper.
