March 1, 2021


For Everyone Else

Cesarina Ristorante serves Italian foodstuff with coronary heart in Issue Loma

Cesarina Mezzoni was only 20 years aged when she and her spouse, Niccolò Angius, built the conclusion to transfer to the United States in 2015 from their native property in Rome, Italy.

“It was an impulsive shift,” Mezzoni claimed through a cellphone interview. “We favored the city, we liked the climate and so we determined to transfer listed here.”

Mezzoni is a self-taught chef whose Seychelles-born mom motivated her enjoy of Italian cooking. Mezzoni’s mother uncovered classic Roman dishes as a way of assimilating into the Italian lifestyle. Her mother’s enthusiasm for Italian cooking rubbed off on her daughter.

“She’s a incredibly great Italian cook,” Mezzoni said of her mom. “She moved to Italy when she was very younger. And then she met my father, so she commenced studying simple Italian and Roman traditional dishes. She’s an extraordinary cook, so I began getting passionate about it by way of her. We spent a good deal of time in the kitchen with each other.”

“My dad explained of my mom, she realized initial how to make carbonara and then how to speak Italian. So that’s how they communicated at the time for the reason that my father didn’t know how to communicate English and my mother didn’t know how to talk Italian.”

Mezzoni’s husband, in the meantime, grew up working in eating places that his family owned. He says his prolonged-time dream was to open a cafe in the United States, so upon conference Mezzoni, the desire was sealed and the two resolved to emigrate to the United States collectively.

So, like her mother in advance of her, Mezzoni identified herself an immigrant in a international land, applying her passion for Italian cooking as a way of assimilating.

The few embarked on a system to analyze the dining scene in San Diego, with hopes of opening a restaurant of their personal. Initially, they the two discovered jobs doing work in places to eat. Then, they made the decision to open their own enterprise offering clean, selfmade pasta at a variety of farmer’s marketplaces. This led the couple to open up Cesarina Ristorante in February of 2019 in the Point Loma Heights neighborhood.

Cesarina has been buzzed about in the San Diego eating scene since its inception. The caliber of meals, the ambiance and the hospitality has elevated Cesarina to the prime of everyone’s need to-attempt list.

“We were certainly shocked that it took place so immediately,” Angius mentioned of the restaurants early accomplishment. “We constantly had a powerful perception that if you get the job done challenging and you imagine in what you do, matters will get the job done out. But it was unbelievable how it transpired. We had been not anticipating the cafe entire like that right after a week, but it was outstanding how everybody adapted to it.

“And we hope that we’re likely to keep for a long time. We want to make confident that people today are generally pleased,” he included.

As for what will make the restaurant stand out between several other Italian eateries in San Diego? For Mezzoni, it is all about the pasta.

Cesarina Ristorante’s Pomodoro Fresco pasta dish.

(Arlene Ibarra)

“The thing that tends to make us distinctive from other Italian eating places is our pasta. We make all the pasta in-dwelling and we have a exclusive station in the restaurant where everyone can see the system and how the pasta is produced,” she said. “And we have a pretty unique dessert assistance. Prior to COVID, we utilised to make desk-facet desserts, so people today ended up quite impressed by our tiramisu since everyone is made use of to looking at the tiramisu by now produced in a plate.”

Angius provides that the magic ingredient in just about every dish, the point that tends to make them truly stand out, is that every thing made available is produced with adore.

“This was impressed by Cesarina herself, simply because when we opened this restaurant, my target was to convey the love that I obtain each and every single working day when my wife cooks for me,” he described. “I generally convey to her, her meals is not scrumptious just due to the fact the meals that she will make is tasty, but it’s tasty for the reason that of the really like that she adds to it. So I wanted to convey that to our attendees.”

In 2020, just like the rest of the globe, Cesarina experienced to adapt to promptly altering guidelines and polices in purchase to prevent the distribute of the coronavirus.

“It was not uncomplicated,” Angius reported. “This is heading to be bizarre to hear, but I have to say it was variety of fascinating to have to wholly change from a company product that was proving reliable and was providing us great success, and straight away acquiring to readapt to distinct products. We (learned) that supply is basically very fun.”

Cesarina has often regarded as their employees to be family members. So, in the midst of the global pandemic, Angius and Mezzoni did what family members does: they took treatment of their employees.

“Instead of outsourcing deliveries, we commenced making use of our team. This was a get-acquire due to the fact not only was our workers in a position to keep utilized, but the persons that we shipped to beloved the fact that it was the same individuals that they see each individual one day at the restaurant,” explained Angius.

They also utilised the chance to increase their outside dining, building two added patios.

“We try to constantly have a positive tactic and uncover prospects in every little thing that comes in. So observing this tragedy, simply because it is a tragedy and the price tag of human lifestyle is enormous, but observing this as an chance definitely gave us the strength to adapt and come across answers that have retained us wholesome so far,” he mentioned.

No make any difference what takes place in 2021, the long term is by now searching vivid for Cesarina Ristorante.

Plans are underway to develop the manufacturer into a entire-support catering business enterprise, and to include a retail section and potentially a next restaurant.

For Angius, regardless of what the potential holds, the expertise will constantly appear initially.

“The thing that we however are reminded of every day is regularity. [We are] normally seeking to raise the bar, always seeking to shift techniques forward, constantly making an attempt to come across solutions that will enhance the all round expertise, not only for the company, but also for the individuals who get the job done with us,” he reported.

When the workers are satisfied, Angius believes the company experience it.

“And the consequence is that in the conclude, we acquire far more optimistic comments from the company simply because this is a career produced of men and women,” Angius claimed.

For extra data on Cesarina Ristorante, go to