Historical Italian culinary pasta traditions have been finally brought to New York City
by Chef Giusto Priola.
He started his career as a restaurateur with the opening of the wildly successful “Cacio e Pepe” (2004).
He was the first to bring the renowned Cacio e Pepe pasta to the NYC tables. He later opened highly acclaimed restaurant “Cacio e Vino” (2006) which became the emblem of Sicilian Cuisine in NYC.
Giusto boasts a 20 year experience in the food business, which has led him to stand out as both an Italian culinary pioneer.
From the Press
NyMag.com Rob Patronite and Robin Raisfeld
"Cacio e Vino honors its Sicilian roots with regional specialties like caponatina, stuffed sardines, bucatini con sarde, baccale, and cassata"
EV - GRIEVE Magazine
..When I asked Giusto, an East Village resident, what he wanted to tell people about the space, he said, “Just come and eat!”
Haute Review - Jonathan Forrest
"The pastas were the true winners; we ordered the Anelletti Palermitana
which was quite a feast to the eye"