Tag Archives: San Diego Italian restaurant

Living the Dream at Ciccia Osteria!

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By Wendy Lemlin

For Chef Francesca Penoncelli, Ciccia Osteria is the manifestation of a long held dream.

 

Chef Francesca Penoncelli

Chef Francesca Penoncelli

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Mario Cassineri welcomes guests to Ciccia Osteria

Chef Francesca Penoncelli has cooked in high-end kitchens all over the world, from her native Italy to such far-off places as Paris, Seoul, Beirut and Dubai, before landing in the U.S. more than a dozen years ago. Never one to draw attention to herself, she’s mostly stayed in the background while her more outgoing husband, fellow chef, and business partner Mario Cassineri has represented the pair in the limelight (but always making sure to credit her contributions!). With the opening of Ciccia Osteria in the newly-hip neighborhood of Barrio Logan, Chef Francesca is fulfilling her dream of owning a “small, simple restaurant” with Mario, and putting the couple’s spin on time-honored family recipes with a touch of modern interpretation. Continue reading →

Civico 1845: Collaboration Italian Style

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By Wendy Lemlin

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   With its authentic food and outstanding vegan menu, Civico 1845 is one of my favorite Italian restaurants in San Diego, and it looks like it is going to become even better. Beginning this month, the Civico team is collaborating with chefs Antonio and Luca Abbruzzino, a Michelin rated father/son pair from Calabria, Italy, to highlight genuine southern Italian ingredients in the restaurant’s dishes. Continue reading →

Mmmm—That’s Italian! Part 3: Chef Profile— Mario Cassineri

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By Wendy Lemlin

Chef Mario Cassineri in the wine cellar at BiCE San Diego

Chef Mario Cassineri in the wine cellar at BiCE San Diego

“Here, try this.  I’m thinking of adding it to the menu; let me know what you think,” BiCE Ristorante San Diego’s executive chef Mario Cassineri invites, as he places a beautiful dish in front of me. Before I even taste it, I know what I will think.  I will love it, because I’ve IMG_9271never tasted anything from Chef Mario that I haven’t loved. And this creation—beet greens ravioli, the pasta tinted pink by the beet purée added to the dough, is no exception. Bathed in a sauce of  horseradish and shrimp reduction with a touch of brandy, and topped with succulent pieces of prized Baja shrimp, asparagus with just the right amount of crunch, and baby spinach leaves, the dish is satisfyingly rich, yet delicate, all at the same time.  It is this perfect balance of textures and flavors that, to me, has always been a hallmark of Cassineri’s cooking. Continue reading →