INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Anthony Macerelli, Partner and
Executive Chef, Buon Cibo Grill
Buon Cibo Grill
4556 William Penn Hwy., Murrysville;
724.327.0012, Ilovebuoncibo.com
On the Menu:
Authentic Italian made-to-order fare from
recipes passed down from generation to
generation: Jumbo Lump Crab Cakes and
Mussels to Prosciutto and Melon, plus soups
and salads. Pastas are create-your-own,
with a choice of homemade spaghetti and
fettuccine, chicken or shrimp, and house-
made sauces including Alfredo, Bolognese
and Aglio & Olio – to name a few. Entrees are
served with a choice of two side items and
range from Chicken Parmigiana, Chicken
Piccatta and Veal Parmigiana to Jumbo Grilled
Shrimp, Sea Scallops and Red Snapper. Bread
and desserts are homemade daily to comple-
ment any meal.
Why did you become a chef?
I always had a love for cooking
and enjoyed sharing my delicious
creations with everyone. Food
is a common factor among all
nationalities and I love the way it brings people
together.
Q A
What led you to work for Buon Cibo Grill?
I always had a passion for business and have owned
my own companies since I was 20 years old. I
took my knowledge from business and cooking
and combined it with my family’s 100-percent
Italian heritage to fulfill a family dream we had.
That dream was to create a restaurant that served
authentic Italian dishes while creating an at-home
dining experience.
Who has influenced your cooking the most?
Ever since I can remember, I was always around my
grandmother and mother—watching and helping
them cook. I have vivid memories of picking
tomatoes on a farm and watching as they turned
a simple ingredient into an amazing sauce, which
was used at every family dinner and holiday. These
memories inspired me to want to learn more of
their recipes, which later became the foundation
of our establishment. In Italian, buon cibo means
“good food.”
What kitchen tool can’t you live without?
The thing I rely on most in the kitchen isn’t a
utensil or an appliance, but rather communication.
My entire staff—my family included—all work
together to ensure that every dish produced in our
kitchen is consistent and perfect.
Best cooking advice for a novice?
Never be afraid to experiment. Always use fresh
and high-quality ingredients and keep it simple.
Never overcomplicate your dish. And never
microwave anything, except popcorn!
What’s your favorite quick meal to prepare
at home?
I rarely get the chance or desire to cook at home,
but when I do you can find me grilling on my back
(Left to right) Buon Cibo Grill’s Roberto Macerelli, Angela
Macerelli, Claudio Macerelli and Anthony Macerelli.
porch. I love a tender piece of barbecued chicken,
roasted red peppers and red-skinned potatoes. It is
a simple meal that is delicious.
Other than your restaurant, where’s your
favorite place to eat in Pittsburgh?
My girlfriend and I love going to Nakama [on the
South Side]. It has outstanding sushi and Hibachi
that you can enjoy in a casual atmosphere.
What’s your favorite go-to ingredient?
You can always find me using white wine while I’m
cooking – that’s if there is enough left over to cook
with. It adds a great finishing touch and color to
most foods.
What’s the next big food or dining trend?
I feel that locally and family-owned businesses
will start to be on the rise again. In my opinion, I
think overpriced food in a high-class setting is not
enjoyable for everyone. More and more people are
searching for a unique restaurant that offers them
something they have never experienced before. n
—Reese Randall
The dining room at Buon Cibo Grill in Murrysville.
Triple seafood platter includes jumbo lump crab
cake, scallops, shrimp and an added lobster tail.
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