|
"It's a variety of
thyme that grows wild in Tuscany," says Patrizio Siddu, when
asked why he named his Manhattan restaurant, Pepolino. "I
had been dreaming of opening my own restaurant since I was
fifteen and first feel in love with cooking, and I wanted the
name of my restaurant to reflect my cooking style. I use a
lot of herbs in my dishes - usually just one herb in any one
dish, to highlight other flavors - and pepolino is my favorite
herb."
After graduating from culinary school, Florentine-born Patrizio
got his hands-on start in the food business cooking for famous
Italian designers at fashion shows. Eager to learn more,
he worked at Cibreo, one of Florence's most renowned
restaurants, under the legendary chef and proprietor Fabio
Picchi, then moved on to the Michelin one-star Cantina
Barbagianni. in 1995, Patrizio hopped on a plane and made
New York City his new home. After two and a half years
behind the stoves at Manhattan's Savore and a brief stint at
Pier 59 Studios at the Chelsea Piers, Patrizio was ready to turn
his dream into a reality.
Enzo Pezone was
born in Naples, Italy. At age 15 he picked up and moved to
Florence, where he started in training in the culinary arts.
After a five-year education, he was hired by Fabio Picchi and
Benedetta Vitali of Cibreo restaurant in Florence, where he
continued learning under their tutelage for 13 years. There, he
also met Patrizio. The experience helped shape his pursuit of
opening a restaurant of his own. In 1994, the dream carried him
across the Atlantic Ocean to America. Enzo worked at various
establishments for five years, learning about the American
restaurant business, before opening Pepolino restaurant in
Manhattan with Patrizio.
In August
1999, Patrizio and Enzo opened the doors of Pepolino, and
thrilled guests with elegant Tuscan cuisine. Signature
dishes run the gamut from fettuccine with clams, cannellini, and
rosemary to a sumptuous pear-ricotta tart, and Patrizio is
always on hand to convert anyone to the benefits of wild thyme.
|
