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Pasticcio Restaurant was established in 1980 and is a
landmark institution in the Murray Hill neighborhood of
New York City. In its third decade of business, Pasticcio
is well known to New York City residents and attracts
customers from many New York City neighborhoods and the
New York metropolitan area as well as numerous visitors
and tourists who enjoy the culinary delights and
comfortable atmosphere of this quintessential New York
Italian establishment.
The Pasticcio formula, a commitment to excellence
including continuity regarding food, drink, service and
atmosphere, is extremely successful. Its owner, Liborio
Nicola Maurello, has been an integral part of Pasticcio
for over twenty-four years. Mr. Maurello began his career at
Pasticcio as a waiter and also filled positions such as
bartender, manager and chef. Mr. Maurello purchased
Pasticcio from the original owner in October 1994, and
fulfilled his dream of owning a business in New York City.
He brings energy and creativity as well as a thorough
knowledge of Italian culture, food and hospitality to his
establishment.
Though he’s no longer hovering over the stove, Nicola
Maurello casts a culinary shadow over every dish that
emerges from the kitchen of his Murray Hill landmark.
Nicola (or “Nic” as he is known to regulars) was born in
1961 in Agrigento, Sicily. As a boy, he moved to Torino,
soaking up the native flavors of the Piedmont region while
remaining a devotee of traditional Sicilian recipes. He
entered Italy’s thriving restaurant scene while in his
teens, working seasonally on the Riviera and in Tuscany.
Twenty years later, Nic immigrated to the United States,
settling in California during the early 80s—a time and
place where culture and cuisine began to fuse. His skills
as a chef were perfectly suited to this convergence, and
he soon opened a café in Santa Cruz: Il Posto, in
Capitola. Sadly, gastronomic attitudes were not the only
thing changing in California during the 80s—so was the
weather. After three weeks of El Nino-supported
rainstorms, the restaurant was lost when a local river
soaked the entire area.
Starting over, Nicola moved to New York, working six days
a week in the legendary Abbracciamento, a 50-year-old
family owned restaurant in Queens. Aiming to complete his
studies, he attended night courses at the Peter Kamp
culinary institute. He soon was hired to cook at
Pasticcio—then a new addition to the neighborhood.
Pasticcio’s eclectic and luscious cuisine reflects his
“little bit of this and little bit of that” philosophy.
“Pasticcio means a mix of everything put together,” Nicola
explains, “Here we are a blend of all of Italy, not just
one region.”
Culinary reinvention is not his only specialty—he’s also a
compulsive redesigner of the resturant’s interior and
exterior space. “I’m a frustrated artist. I love to work
with art. It’s why I’ve changed the décor of the place
every three years,” he laughs, and then turns serious,
“Consistent refinements of both the cuisine and the décor
are something that customers have come to expect from me.”
Celebrating over 20
years of distinctive service, this Murray Hill
landmark is constantly pushing the boundaries of both food and
decor while remaining a neighborhood favorite. As the name
implies, Pasticcio features a unique blend of authentic
specialties from Italy's various regions, as well as
traditional peasant dishes and seasonal specials. Along with
the veteran chef Antonio Luna and talented Juan S. Arboleda, proprietor Nicola Maurello is constantly refining
and redefining the role of the modern tratoria, with culinary
creations and a standards of service that places Pasticcio in
the vanguard of New York's Italian Restaurants. For those who
have yet to visit this Third Avenue landmark, a flavorful
journey for the palate and a detailed, attentive dining
experience awaits you.
Nicola lives in Queens with his wife, Piera, and his two
sons, ages 8 and 10. |
