Pasquale's Ristorante and Brick oven Pizzeria
Open Today: 7:00am-8:00pm
Additional Dining Info
Credit Cards Accepted
Good for Kids
$ - Cheap Eats (Under $10)
$$ - Moderate ($11-$25)
$$$ - Expensive ($25-$50)
$$$$ - Very Pricey (Over $50)
Pasquale Celone, 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 they 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 children were outside playing, I was usually to be found in the kitchen with a spoon in my hand helping my nonna and my Mamma as they prepared their wonderful sunday lunch, such as the famosa braciola di carne, polpette di carne
And i carciofi arrostiti sui carboni.
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 attended the prestigious Culinary Institute of Santa Maria del Toro in
Vico Equense, another coastal town a little further south of Naples only about 2 miles from Sorrento.
There 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 for three summers under the direction of some greatest chefs in the region, I perfected my skills in the cucina napoletana - skills which I continues to demonstrate today to the delight of my constantly growing group of smiling customers.
I eventually went to the island 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 2000, we open the doors of Pasquale's Ristorante, where with my wife Mayela,
Work six days a week to delight and stimulate our customers with unique and authentic
We at Pasquale use simple tasting, old fashioned recipe, and full flavor with a pinch of love in every dish we prepare.
Today you can find me with a spoon in my hand preparing delicious meals for you.
I have been asked many times way are my dishes so good??
Well my approach 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.
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2.5 stars - Based on 6 reviews
01/09/2020 - MenuPix User
5 reviews with an average rating of 3.0 stars have been consolidated here.
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included in the calculation of the average rating of 2.5 stars which is based on 6 total reviews.