Please come see us at select locations over the next few weekends as we celebrate National Lobster Day (6/15/10) with our LIVE LOBSTER SPECIALS at only $4.99 Lb.* 

Meet our Executive Chefs – Fedele Bruno, Enrico Badenchini, and Carolina Perego – as they prepare great dishes and offer mouth-watering samples. 

*  In order to share the Live Lobster Special with as many people as possible, we
kindly ask that you respect the limit of only 8 per customer. Pricing is valid only in store between 12pm and 6pm on each designated day.  Phone and online
orders do not qualify. Valid while supplies last. Thank you and enjoy.
   
  

The Citarella Story

   
Established in 1912, Citarella continues to be a family-run business that has grown from a venerable seafood shop in to one of the top food destinations in Manhattan and the Hamptons behind the driving passion and vision of our owner Joe Gurrera.  Over time, Joe expanded Citarella’s selection to include the highest-quality prime meats -- all hand picked and dry aged, the finest produce, chef prepared foods and pastries, artisan cheeses, charcuterie, and a stellar array of gourmet grocery products.   

Today, Citarella and our 700 employees are proud to be recognized as the ultimate gourmet market ready to serve you.  You can shop for any of our products at one of our 7 locations or online at www.Citarella.com. 

“One of the best markets in the city…where fish, meats, poultry & produce are arrayed like jewelry…”
                                                      ~New York Times

Click here to see all our Locations
   

Executive Chef – Fedele Bruno  

• Born in Italy, Fedele Bruno started out his culinary education at an early age, graduating by the time he was only 18.  He quickly moved on to train at some of the best restaurants in Italy honing his expertise.
• Fedele arrived in NY at the age of 22 and started work with leading caterers and specialty food retailers.  He helped establish the original Balducci's great reputation for prepared foods before joining Citarella 18 years ago.
• Today, Fedele continues to be very hands on while managing an 80,000 foot kitchen with two shifts that operate 24/7.
• He has set the industry standard for the highest quality for prepared foods.  Using only the freshest ingredients, Fedele is able to showcase the best local and seasonal ingredients that celebrate all cuisines but particularly his Italian regional cooking. Within Prepared foods, we have over 120 different appetizers, salads, pastas, and entrees that are all made fresh daily.
• Fedele is also responsible for all of our Catering business as well as the production of all of our pre-packaged products -- soups, sauces, salads, dips, spreads, side dished, pastas, and pasta sauces, personally overseeing each batch production.
    

 Pasta Chef – Enrico Badenchini

• Born and trained in Italy, Enrico Badenchini has traveled the world sharing his love and passion for authentic Italian cooking and particularly his pasta dishes.
• A true Italian food pioneer here in the United States, Enrico was one of the first cooking TV personalities back in the 1970s.  For years, Enrico was a Director with the Italian Trade Commission representing the best food that Italy has to offer. 
• Enrico further honed his expertise with pasta while working with Toresani, the Rolls Royce of Italian pasta making equipment where he was responsible for all of North American sales and implementation before joining Citarella 10 years ago to lead our fresh pasta making.
• For the last 10 year at Citarella, Enrico has overseen production of over 35 varieties of freshly made pasta, ravioli, and tortellini using only the highest quality ingredients like Durum Flour. His gnocchi sets the standard for high and fluffy pillows of great potato taste.
     

Executive Pastry Chef – Carolina Perego

• After earning her diploma in pastry design from Scuola regionale de Saronno in Varese, Italy, Perego went on to study professional sugar work and artistic chocolate making and presentations at the Etoile di Sottomarina in Venice. She continued to add to her education through additional classes in Trento, Italy and later in France at the L’ecole du Grand Chocolat.
• After tours in Italy, Japan, and Singapore, she moved to Manhattan in 1997 and worked for Tuscan Square Restaurant in Rockefeller Center. The renowned Cipriani then tapped her to become corporate executive pastry chef providing pastry, pasta and bread to all of their venues. During the next ten years, she managed a team of 30, helped design the pastry kitchen, and coordinated the opening of 11 restaurants including The Rainbow Room, Cipriani 42nd Street, Cipriani Wall Street, Harry Cipriani, Cipriani London and Punta Del Este in Hong Kong.

• At Citarella, Carolina gets to use the freshest ingredients to create traditional and contemporary desserts including over 60 different types of tarts, cakes, pies, mousses, cupcakes, lemon bars, brownies, cookies, and special –order cakes.

• Having just joined Citarella this past winter, Carolina has already had a big impact, introducing in a short period of time the following new pastry items inspired by her Italian background:

  • Italian Almond Bars
  • Almond Cookies
  • Rustica Ricotta Cheesecake
  • Tiramisu Cake
  • Mimosa Cake
  • Mocha Cake
  • Vanilla Meringue Cake
  • Red Velvet Cake