Restaurant

STUZZI RISTORANTE is an authentic Italian dining experience. Organic and fresh ingredients are delivered on a daily basis, together with high quality extra virgin olive oils from Puglia, Toscana and Liguria. Formaggi Freschi are flown in on a weekly basis from Napoli. We proudly use artisanal dry pasta when necessary and in house, hand-made fresh pasta using Italian flours and organic eggs. Our meat selection includes “All Natural Black Angus,” Free Range Organic Chicken, Berkshire Pork and Veal. Our fish is purchased on a daily basis using the best products available on the market that day. And, our selections of wine by the bottle are designed to be the best complement to your meal.

Chef Pasquale Frola

Born and raised in Naples Italy, Chef Pasquale has been working through all Italy, most of Europe and collaborated to the opening of the first Italian Restaurant on board of the Luxurious Silver Sea Cruise Line called “La Terrazza” . With Silver Sea he also collaborated with Michelin Starred Chef Jaques Thorel of L’Auberge Bretonne in La Roche Berbard for the opening of “La Saletta” on Board the M/V Silver Wind. .

He moved  to New York City in 2006 had collaborations with Hyatt Corp as Chef in the Opening Team of Wall & Water Restaurant in Wall Street Andaz Hotel, Patina Restaurant Group as Chef de Cuisine at Naples 45, Gradisca NYC Executive Chef Consultant  and at the present at Stuzzi Ristorante in the Flatiron District as Executive Chef.

In New York he has noticed the huge number of Italian Restaurants  and how big is here the ” Italian Sounding” a way for many restaurants to appeal the guests with Italian Wording but not with Authentic Italian Cuisine.

At Stuzzi Ristorante Chef Frola aims to promulgate and develop Authentic Italian Cuisine  the same way how is made in Italy and not a surrogate of it especially in NYC where there is a great opportunity to find the right ingredients.