Clockwise from above : Chef Alessandro Pirozzi ; his heirloom tomato salad and Zucca ravioli , made with butternut squash ; Spaghetti Verde
AS A NATIVE OF NAPLES , ITALY , it ’ s no surprise that Pirozzi ’ s menus are heavily inspired by his family ’ s culinary traditions . In fact , he started cooking with his grandmother when he was only 4 years old . Though knives were off limits in his youth , he mastered other techniques , like harvesting vegetables from the garden and roasting garlic to put into a homemade ragu sauce .
Sharing recipes was definitely a form of love for his grandmother , or nonna , as well as other relatives . “ It ’ s mandatory — it ’ s like a language , religion or belief ,” Pirozzi explains . “ Passing down recipes preserves cultural heritage and family history .”
Through his simple yet pleasant life in Italy , where he was always surrounded by family , Pirozzi has learned that the best menus are straightforward but full of flavor . Braised meats , seafood and , of course , pastas all permeate his restaurants , inspired by his Neapolitan roots . Growing up , he recalls that they were limited in their ingredients , often relying on only flour , eggs and water to create something delicious . As such , his time-honored pastas remain a highlight .
Sharing his loved one ’ s recipes — which include everything from Spaghetti Verde , Zucca ravioli and limoncello-infused taglierini to branzino and burrata e tomato carpaccio — has allowed him to offer a piece of his own traditions to diners in Laguna while also showcasing the cuisine of Naples without the requirement of a passport . A number of other dishes , like the Nonna Ida ’ s Lasagna and Nonna Titina ’ s Recipe Potato Dumplings , are also inspired by and named for the chef ’ s grandmothers .
“ I cherish the [ se ] dish [ es ] … like a piece of art created from scratch ,” he notes . “ The passion , technique and experience shared with family make … [ them ] special . Diners appreciate the authenticity and connection to tradition .”
While Pirozzi learned to cook in his grandmother ’ s kitchen , he also underwent formal culinary training . But , he says , it ’ s all connected . “ Although the techniques differ , the essence remains the same : Focus on family traditions , use quality ingredients and embrace simplicity ,” he explains . “ While culinary school promotes complexity , family
cooking teaches that less is often more . The key is simplicity — using basics like salt , pepper , fresh herbs , oregano and extra-virgin olive oil .”
Making these recipes , using the same ingredients that he used with his grandmother , always reminds him of the memories he ’ s made with his loved ones . “ It takes me on a culinary journey down memory lane , recalling family meals in Naples ,” Pirozzi says .
LAGUNA BEACH MAGAZINE 47