If the Piccola Cucina Restaurant is so successful today it is thanks to the story and the passion of chef Philip Guardione. From Sicily, close to the Etna, he heritage his explosion of creativity in the kitchen from his grandmother. Philip started to work at a young age in Milan, appears on TV and finally land in the USA. And if at the beginning New York was just a quick stop, the energy and dynamism of the Big Apple completely captured him and it later became the city where his unexpected adventure began.
Piccola Cucina offers a strictly Sicilian menu, starting with appetizers, including the classic arancini stuffed with meat sauce and mozzarella. Then, following with the pasta dishes, fish, meat and much more and for dessert, of course, the legendary Sicilian cannoli. To make his dishes even more authentic, three to four times a week, Chef Guardione receives packages from Italy of cheese, oil, fresh fish and more. “Everything tastes different. The ocean is different. It has more salt. Fish tastes different. We import everything, even people,” explains the chef highlighting his all-Italian staff that cooks with passion in the open kitchen. Piccola Cucina is one of the few authentic Italian restaurants in New York with a staff born and raised in Italy.
And to accompany the dishes, there is a wide wine selection, with imported bottles from Tuscany and Sicily.
106 East 60th Street – 10022 New York, NY
Thursday – Sunday: 11:30 / 22:30
Friday – Saturday: 11.30 / 23:00