~ From Campania to Candia ~
Serving you, the finest Cucina Italiana, made
right in my kitchen from me to you, I use the best imported ingredients available on the market, to give you
an authentic dish that will be remembered for ever.
I was born in the small and very picturesque coastal town of Torre
Annunziata located just south of Naples, at the shadow of Mount Vesuvio.
My Papa' Mario Celone was - and indeed
still is - a hard working masonic builder, while my Mamma Rosa still works the family's two acres of farmland, on
which she cultivate a variety of commercial vegetables, including lettuce, broccoli rabi and of course the famous Pomodori
di San Marzano.
My passionate interest in cooking became apparent at a very
early age from when I was only about 5 years old, while the other childrens were outside playing, I was usually
to be found in the kitchen with a spoon in my hand helping my Nonna Liberata and my Mamma Rosa as they prepared their wonderful
sunday lunch. Such as the famosa braciola di carne, polpette di Carne, carciofi arrostiti sui carboni and my
favorite pesce
spada alla griglia.
I learned from them, that preparing food is a labor of love, and
that its prime reward is seeing the smile on the faces of those who were seated around the family table.
After high school I attented the prestigious Culinary
Institute of Santa Maria del Toro in Vico Equense provincia di Napoli, another coastal town a little further south
of Naples only about 2 miles from Sorrento.
I studied the secrets of la cucina della regione, especially of
course i piatti tradizionali of the gulf of Napoli and Salerno such as the exquisite frutti di mare (fruit of the sea) and
Piatti a base di Pesce ( fish dishes).
While still at the Institute, I was fortunate to
secure an apprenticeship at the renowned Torre Saraceni Ristorante on the famous Isle of "Capri", and there, working
under the direction of some greatest chefs in the region, I perfected my skills in the cucina napoletana
- skills which I continues to demostrate today to the delight of my constantly growing group of smiling customers.
I eventually went to the isle of Bermuda, were I worked for
two years at high-class tourist resort prior to returning to Italy in Order to do my military service.
While in the army, I was stationed at yet another
seacoast town, this time Bari, in Puglia,
It was in Bermuda that I found my lovely Wife
Mayela which incidentally she was from Manchester, New Hampshire.
My passion and love for food inspired me and my wife
Mayela to open our own Ristorante.
In May 2, 2000 We open the doors of Pasquale's Ristorante,
where with my wife Mayela, we work 6 days a week to delight and stimulate our customers with unique and authentic
Italian dishes.
We at Pasquale use simple tasting, old fashioned recipe, full
flavor with a pinch of love in every dish we prepare.
Today you can find me with a spoon in my
hand prepering delicious meals for you.
I have been asked many times way is my food so good??
Well my approch to good food is simple:
If I don't like it, you don't like it, is that simple!
Please stop by my Ristorante, and say hello to me and
my wonderful staff; we will be delighted to assist you in the selection of one of my wonderful dishes and perhaps
a fine wine from Campania itself.
Ciao a Presto.
Buon Appetito.
