Naples / New York / Global
Chef Pasquale Cozzolino
Naples-born chef in New York, partner and executive chef at Ribalta, author of The Pizza Diet, and culinary lead for restaurant and fashion-and-food projects.
Naples in New YorkLiving doughItalian hospitalityFresh pastaPizza DietPrivate tablesNaples in New YorkLiving doughItalian hospitalityFresh pastaPizza DietPrivate tablesNaples in New YorkLiving doughItalian hospitalityFresh pastaPizza DietPrivate tables
Ribalta NYCNeapolitan cooking in Manhattan, from dough to dining-room rhythm.
The Pizza DietA published transformation story that reframed pizza through Mediterranean discipline.
Ray-Ban HouseItalian food inside a SoHo fashion-and-culture address.
International PressTelevision, publishers and food media carried the story beyond New York.
Places
Restaurants
Two New York rooms where Cozzolino's cooking moves from the pass to the guest.
Meet the Chef
Naples technique, New York pressure.
The work is practical: dough that behaves, service that holds, dishes that make sense in the room. That is where the public story starts.
Food gallery
At the table
Pizza, crudo, sandwiches, dessert and composed plates from Cozzolino's restaurant world, now collected in a dedicated gallery.
Work
Where the work travels
Restaurants, cultural spaces and media projects all come back to the same standard: Italian food that can be served well, again and again.
Menus, kitchen rhythm and team standards for rooms that need Italian credibility.
Food for cultural and commercial spaces where the plate has to belong to the room.
Pizza Diet, Naples, New York restaurant life and the craft behind the story.