The Neapolitan Culinary
Tradition
The Beginnings
Starting his studies when he was only a teenager, Pasquale’s potentialities attracted quickly the attention of Gaetano Esposito – great grand-nephew of the inventor of the Neapolitan Pizza Margherita – who took him under his wing teaching 200 years old recipes and tips about the ancient art of making Neapolitan pizza.
After completing 6 years of Culinary school, Chef Cozzolino diversified his experience working as Private Executive Chef in concert tours throughout Europe and South America serving singers such as U2, Madonna, Muse and Cold Play, just to name few.
The New York Adventure
Finally, in 2011, Pasquale settled down in New York City and after a year became Executive Chef at Ribalta, in the heart of Manhattan. His top-quality ingredients and his incredible talent in mixing tradition and innovation just brought to Ribalta the New York Magazine’s and Gambero Rosso’s best pizza of NYC award.
Pasquale and Pizza
“I gave my all to Pizza and She saved my life” says Pasquale after inventing the “Pizza Diet” in 2015 to beat his obesity and real risks of a heart attack. He lost more than 100 pounds in 7 months eating a Margherita a day for lunch proving definitively the differences between the Authentic Neapolitan Pizza and the American Pie. After being mentioned and invited in the most respected magazines and tv shows of the Globe, everyone is waiting for The Pizza Diet book coming out on May 2nd, that is going to strengthen permanently the image of Pizza Made in Naples.
