Page 19 - Life In Naples Magazine - November 2015
P. 19
“We make everything
the old fashioned way
– we’re artisans in the
kitchen, but we offer
flavors and unique
dishes people can’t find
anywhere else.
”– Executive Chef EugenioTinajero
“Pazzo! is still a little crazy today interesting ingredients, such as squab and lamb neck on the menu once season starts.
because we have a small kitchen and it’s “It’s authentic in the sense that we make all the pasta and our sauces by hand, but we
pretty much run by four line cooks, and
we prepare about 12 dishes at a time – do a lot of seafood, steaks, pork chops and veal dishes too,” he said. “We make everything
from braised octopus to osso buco,” said the old fashioned way – we’re artisans in the kitchen, but we offer flavors and unique dishes
Eugenio “Mikey” Tinajero, executive people can’t find anywhere else.”
chef at the restaurant. “The variety makes
it intense, so when we get busy it’s quite It’s something the Naples community has loved about the restaurant from the first.
the show.” Locals and visitors to Naples saw something at Pazzo! they really got behind, and their
support is what’s made the restaurant successful over the past 20 years, Quillen said.
It makes dinner service at the restaurant “I feel very proud of it,” he said. “At the time it was very risky, and my partner, Tom
a rush for the chef and cooks,Tinajero said. Gilbertson, and I threw everything we had into it to make it work. There’s always been
something very special about Pazzo!”
Traditional items like the rabbit
cacciatore, a rabbit dish stuffed with
homemade Italian sausage and braised in a
cacciatore sauce, exemplify the restaurant’s
vision to always create something new to
taste, even if it’s familiar.
But the chef team will experiment with
Bottom Left: Pazzo! Cucina Italiana is celebrating it’s
20th anniversary on Fifth Avenue South the first week of
November with a “throwback” special menu of favorites
at their original price from opening year in 1995.
Photo Credit: Michael Caronchi Photography
Top Middle: Pazzo! recently renovated, enhancing the
romantic and fun ambiance that customers have known
and loved for years.
Photo Credit: Michael Caronchi Photography
Top Right: Line Cook Samuel Domingo prepares
Spaghettini with jumbo Gulf shrimp, little neck clams,
mussels and calamari in a Trebbiano wine broth during
dinner service at Pazzo! Cucina Italiana.
Photo Credit: Michael Caronchi Photography
Bottom Right: Pazzo! offers a new twist on classic
favorites with dishes like the Linguini with little neck clams
and roasted cherry tomatoes dressed with “verdi” single
vineyard olive oil, garlic and micro parsley.
Photo Credit: Vanessa Rogers Photography
