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Chef Cesare Casella

Celebrity Chef

Chef Cesare enrolled in the Culinary Institute Ferdinando Martini waiting for confirmation on exact school name at the age of fourteen, and after graduating, he began transforming his family's restaurant, Vipore, from a neighborhood restaurant into a well-known regional destination. By 1993 he had earned Vipore a Michelin star and a reputation that attracted patrons from Henry Kissinger to Tom Cruise. Chef Cesare then was named Executive Chef of New York's Coco Pazzo and soon launched its sister restaurant, Il Toscanaccio. In March 2001 he opened his first solo New York restaurant, the critically acclaimed Beppe, followed in 2005 by Maremma, a Tuscan trattoria named for the region in southwest Tuscany.

Chef Cesare travels frequently between New York and Italy, staying on top of both cultures and culinary scenes. He has also written three books-Diary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan-and has appeared on Food Network's Tyler's Ultimate, Molto Mario, and Martha Stewart Living.

In 2005 Chef Cesare brought his vision and dedication to students of The FCI as the school's first Dean of Italian Studies. He designed the curricula for our new Italian Culinary courses, including the Italian Culinary Experience, one of the most comprehensive training programs in Italian cuisine, culture and language found anywhere in the world.

Chef Cesare is not afraid to update and improve upon tradition, as his recipes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes -- spiced with historical facts and gossip -- cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

True Tuscan Cookbook

From Catherine de' Medici -- who introduced the fork and high heels to the French -- to Italian cowboys, Tuscany boasts an intriguing, exciting heritage and an equally thrilling cuisine. In True Tuscan, renowned restaurateur Chef Cesare presents the time-honored recipes of the Tuscany he knows. At fifteen, Chef Cesare began working at Il Vipore, his parents' trattoria just outside Lucca. He earned a culinary degree from the town's hotel school, and in 1979 he took over the kitchen of Vipore, ultimately transforming the humble trattoria. By 1993 the restaurant had its first Michelin star. During these years Chef Cesare developed his trademark herb-infused style of cooking.

Chef Cesare is not afraid to update and improve upon tradition, as his recipes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes -- spiced with historical facts and gossip -- cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.