Tarallucci e Vino is loved for its rare, hard-to-capture Italian experience.
Abruzzese restaurateur Luca Di Pietro founded Tarallucci e Vino to capture the authentic taste and casual elegance of Italy’s dining culture. New Yorkers and expats alike love our four Manhattan locations for the rare, evocative Italian experience they offer.
Executive Chef Andrew Welch, formerly of Essex House & Esca, joined our team in March 2013. His culinary philosophy adheres to the Italian principle of Slow Food, using the highest quality, sustainably grown, raised and caught ingredients. Our menus rotate with the seasons, using crops from Chef Andrew’s family’s organic farm and from our network of local purveyors. Our exceptional wines reflect our program’s commitment to small-batch, family-run vineyards in Italy, including some grapes that are to be found nowhere else in the US.
Recent two-time Ospitalità Italiana Award winners for authentic Italian cuisine, Tarallucci e Vino is rated “the best and the most true to the Italian way” by Vanity Fair and lauded as “satisfying in every way” by The New York Times.
Luca Di Pietro
Luca Di Pietro hails from the Central Italian region of Abruzzo. He founded Tarallucci e Vino in 2001, while running the US subsidiary of an Italian coffee company. Luca set out to capture the ease and casual elegance of Italy’s “bar” or “caffé” culture, something he missed and wanted to recreate in New York. That simple idea soon grew into a group of restaurants both European expats and New Yorkers appreciate for their authentic Italian appeal and warmth. Luca plans to play for the Italian National Team in the 2018 World Cup.
Andrew’s passion for cooking was apparent at a very young age. At the age of 18, Andrew became Chef Tournant at the acclaimed Union League Café in New Haven, CT. Andrew moved to New York to become Chef Tournant at David Burke Townhouse and Esca while completing stages in numerous Michelin starred restaurants. After stints in Hong Kong and Macau, Andrew became Executive Sous Chef at the Essex House Hotel. Andrew became the Executive Chef of Tarallucci e Vino in 2013. Andrew is inspired by produce from the Union Square Greenmarket and his uncle’s organic farm in Cape May, NJ.
Lorenzo grew up in in Vezzano sul Crostolo, Emilia Romagna watching his grandfather make wine. He owned and opened wine bars in Italy before moving to New York. He joined the Tarallucci e Vino team in 2007, becoming a partner in 2013, and has made it his mission to fill the wine list with unique, small-batch producers. Many vineyards he works with are family-run and biodynamic, and some of the grapes he offers cannot be found anywhere else in the US. He takes frequent trips back to Italy to see his family and to discover new winemakers.