Giuliano Matarese
Born and raised in Napoli, Giuliano Matarese belongs to a family of restaurateurs and chefs. Even if still very young, Giuliano has a solid background. Since he was a kid he was involved in his family business, learning techniques and recipes of the Neapolitan tradition. His free spirit and love for food always stimulated his creativity and pushed him to explore the different regional expressions of Italian cuisine. His dream was to come to New York, a city where the merging of different cultures is really strong. He started five years ago as Sous Chef at Borgo Antico where he perfected his skills with meat and game and learned the American versatility and organization of the kitchen. After having educated his palate by tasting food from all over the world, in 2003 a wonderful adventure started. Struck by his talent the owners of Borgo Antico, offered him the chance to open Alma Blu in Soho, an Italian restaurant that honors the melting pot of that portion of peninsula. He is currently working at Aureole a 5 star restaurant located in the heart of Manhattan.
The intriguing combinations of aromas and flavors coming from Greece, North Africa and Spain have, in fact, become a substantial part of the Italian culinary heritage.
Giuliano's philosophy is to combine fresh ingredients while keeping the original flavors recognizable and to use exotic herbs and spices that are a tribute to a land where nature has generously provided nourishment for the body and soul. His favorite recipes feature some of his family's secrets such as the Potato Gateau, smashed potatoes mixed with pancetta and Provola cheese and served steaming in individual ramekins; the Octopus Salad, served with diced potatoes, capers and red onions; Linguine with Clams and baked cherry tomatoes; the "Manfredi con la Ricotta", pappardelle with imported sheep ricotta romana, tomato sauce and fresh basil and the "Pagnottielli", a mini version of the typical bread stuffed with salame, pancetta, mixed cheeses and black pepper that is sold freshly baked in the streets of Napoli, and a “Lamb Shank” with peas and potatoes, his grandfather traditional recipe. And to top it all the "Pastiera", a traditional Neapolitan Easter cake that carries the aromas of spring, made with fresh sheep milk ricotta, soft corn grains and flower essence.
Chef's Recipes : Bacon-wrapped Dates Stuffed with Walnuts in Gorgonzola Fondue
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