In February of 2019, Point Loma will welcome Cesarina, a lively Italian trattoria situated in the heart of the neighborhood’s upper Voltaire Street corridor. Replacing To The Point Café, Cesarina will offer all-day dining with a nod to European-style breakfast alongside a foundation of pastas made from scratch daily.
Cesarina’s powerhouse team is comprised of Italian restaurateurs Giuseppe Scognamiglio and Giuseppe Capasso, cousins from Naples, and Niccolo Angius, who hails from Rome. The three came together following Niccolo’s original interpretation of Cesarina, a San Diego farmer’s market pop-up offering vegan handmade pastas and all-natural sauces.
Cesarina, named after Niccolo’s wife, remains the muse for the trio’s brick-and-mortar establishment. But the restaurant also honors another lineage: the Italian matriarchy. “Cesarina is a grandmother, a mother, a daughter—our personification of a nurturer who feeds and cares for her community,” says Niccolo Angius. “From the meticulous attention to detail and fresh ingredients, to the warm and inviting atmosphere, this restaurant will be a celebration of the power of food and family,” adds Giuseppe Scognamiglio.
Their team has tapped Italian-born Executive Chef Patrick Money to lead Cesarina’s dynamic culinary program:
Chef Patrick’s earliest childhood memories revolve around his ‘nonna,’ who spent 15 years as a pasta maker in a northern Italian neighborhood bakery. Influenced by his grandmother’s techniques and tradition, Patrick developed an early appreciation and aptitude for the art of making pasta.
An ambitious young chef, Patrick procured nine years of experience working for a variety of family-owned restaurants in Northern Italy before graduating from culinary school in 2008. Soon after, he moved to the United States to refine his culinary skills through a number of pastry and sous chef positions. Between nine years spent in Florida and Georgia, Patrick cut his chops at a mix of fine dining and full-service Italian restaurants as well as a high-end catering company.
In 2017, attracted to the abundance that the Southern California region offered—with year-round access to produce and sustainable seafood—Patrick moved to San Diego. He spent the next 15 months working with Urban Kitchen Group’s California-Italian staple, CUCINA entoteca in Del Mar, before ascending to the position of head line cook at North Park’s neighborhood institution, The Smoking Goat.
At the heart of Cesarina’s culinary program, an open-air ‘pastificio’ (pasta factory) will be visible for all to see while churning out fresh handmade pasta daily for Chef Patrick’s weekly changing menu and seasonal creations. Drawing upon traditions of rustic Italian cooking, the restaurant will be an advocate for locally grown produce and sustainable farming practices. Furthermore, through conscious efforts to eliminate waste and a commitment to zero plastic, Cesarina will serve quality-driven meals while ardently supporting our regional ecosystem.
Cesarina enlisted Stefania Sciomachen, an emerging Italian interior designer, to overhaul the 2,700 square-foot indoor-outdoor trattoria. While design details are under wraps, renovations are slated to begin in mid-January upon the closure of the existing operation. Cesarina plans to open doors to the public in February.