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Pasquale Cozzolino, a native of Naples, is one of the most influential Italian chefs in the United States. His story is a shining example of how talent, passion, and dedication can transform a country's culinary traditions into a symbol of global excellence.

Trained at the Ippolito Cavalcanti Institute in Naples under the mentorship of Gaetano Esposito, a descendant of the inventor of the Pizza Margherita, Cozzolino began his culinary journey in his hometown. After years of experience and professional growth, he moved to New York in 2011, where he co-founded Ribalta, one of the most celebrated Italian restaurants in America.

Today, Ribalta is synonymous with authentic Neapolitan cuisine and a true representation of Italy. Recently, it earned the prestigious three spicchi (three slices) rating from the Gambero Rosso guide for 2024, further cementing its reputation as a cornerstone of Italian gastronomy. Ribalta also ranked third among the 50 Best Pizzerias in the United States and eleventh in the global 50 Top Pizza World rankings.

But Pasquale Cozzolino didn't stop there. In 2023, alongside his trusted friend and business partner Rosario Procino, he launched Amo Seafood, a new restaurant in New York offering a modern reinterpretation of Italian coastal flavors. With a focus on high-quality ingredients and innovative seafood dishes, Amo Seafood represents the evolution of Cozzolino's culinary vision, seamlessly blending tradition and modernity to delight even the most discerning palates.

The recent recognition from the United Nations, appointing him as Ambassador of the Mediterranean Diet in the United States, marks another milestone in his extraordinary career. "I am deeply honored to represent the Mediterranean Diet in America," Cozzolino stated in a social media post. "I carry with me the heart of our culture, the richness of our flavors, and the legacy of our traditions to the world stage. This role is an opportunity to showcase a way of life that unites health, history, and humanity."

Widely known for his "Pizza Diet," which helped him lose 45 kg while maintaining a healthy yet flavorful lifestyle, Pasquale Cozzolino exemplifies how Italian cuisine can serve as an ambassador of wellness and culture.

Through his work at Ribalta, Amo Seafood, and in his role as an ambassador, Cozzolino continues to represent the authenticity and innovation of Italian cuisine, bringing a piece of Naples to the bustling heart of New York and captivating the world with his passion for the flavors of tradition.

Source: Positano Notizie Italian web portal