About this business
From Our Editors
The recipes at Cucina di Zucchero began in a small town in Italy, where they were handed down from family member to family member to create a rich culinary tradition. Today, those recipes have not only crossed the Atlantic and woven through kitchens helmed by three generations of Zuccheros, but they’ve satisfied three generations of customers who have broken bread, raised glasses, and made memories around their flavors. The homestyle southern Italian meals use fresh ingredients, such as the garlic and herbs infusing the steamy white-wine broth of mussels and clams or the housemade potato dumplings topped with marinara and shredded mozzarella in the gnocchi sorrentino. Chef Emilio Zucchero and his culinary team also banish gluten from dishes such as the linguine di Zucchero, a sea of creamy brandy tomato sauce swimming with shrimp, salmon, sea bass, asparagus, and sun-dried tomatoes. For a light bite, patrons can dig into the carpaccio di manzo salad, where thin slices of filet mignon lay on a bed of arugula and parmigiana, or hook up any meal on the menu to a portable helium tank.