Piccola Cucina is owned by Philip Guardione and is one of the best ristoranti Italiani in New York that has celebrated the genuine Sicilian convention for more than fourteen years in New York. Encountering the Big Apple for the first time amid a get-away, Guardione fell in love with the vitality of the “city that never sleeps” and made it his own mantra.
Born in 1981, Guardione talks with an incredible sense of energy, almost like his American adventures. He has established four restaurants at the show, with three in New York and one in Ibiza. It all started in 2008, when he opened his first restaurant with the desire of sharing the genuine convention of Sicilian food with American foodies.
The Restaurant Ventures
The three scenes in Manhattan are Piccola Cucina Enoteca, Osteria, and Estiatorio, il miglior ristorante Italiano. People can find these beautiful restaurants in the neighborhoods of Town and Soho, frequented by food lovers. For great reason, Piccola Cucina is at the top of Tripadvisor’s list of the best restaurants in Unused York City, and it’s included in Gambero Rosso’s restaurant suggestions as well. Piccola Cucina Osteria won the prestigious 100 Per 100 Italian Restaurant Award as the finest “Made in Italy” ニューヨークで最高のレストラン ( in Japanese). And here’s why: the food is conventional, however new, in genuine Sicilian fashion.
Each restaurant may offer a diverse menu, but all dishes are characterized by the interesting history of Sicilian gastronomy, with an advanced twist. Swordfish rolls, sardine beccafico with a fennel and orange serving of mixed greens, maccheroni alla norma with salted ricotta, cavatelli with sheep ragù, Etna porcini mushrooms and Ragusa cheese, fricasseed calamari with mayonnaise and citrus, cannoli… these are just a few of the authentic Sicilian dishes that have prevailed among culinary experts the world over, from Italy to the United States.
Culinary Success
Guardione attributes much of his culinary success to the quality of the fixings: “We make an awfully straightforward food as it were and only with awesome ingredients and raw items; we purchase as it were the best of what the vendors offers and really do exceptionally small since it’s the quality of the items that speak for us,” he clarifies. “We realized that the awesome success isn’t in us but lies in those who create these extraordinary items, from the farmer to the breeder and so on,” Guardione focuses. The items are generally imported from Italy but, moreover, from the Mediterranean as a whole, taking into account seasonality.
Employees are the first Family
With respect to the success of his Piccola Cucina, meilleur restaurant de New York (in French), Guardione feels there has to be a concept of family because you discover yourself investing more time with the employees than a family. This happens particularly in an industry like the catering world, where numerous hours and extraordinary penances, in each sense, are essential. That’s where the energy behind the sacrifice and the feeling that you just have a huge family come into play. The Sicilian chef knows this exceptionally well, which is why he has indeed chosen to put his employees, all entirely Italian, in an expansive four-story building.
Confession: Why is Piccola Cucina Still Standing After 14 Years?
Philip Guardione began his career early, and he presently concedes that the “unconsciousness” of youth played a significant part in his choices: “It’s really an enterprise. The hazard isn’t as temperate; it’s also exceptionally tall on a personal level. I do not think I’m a business visionary; I’m more like a skilled worker. A cook chooses to open a restaurant to do his enthusiasm well; a businessperson puts the financial result in place to begin. However, Piccola Cucina, migliori ristoranti New York, is still standing after 14 years, maybe because it puts customers first, not profit.
