Pacific Beach's Landini's offshoot Scuderie Italia has parted ways with its founding chef and hired a native Italian to take the lead.
Florence-native Leo Landini, who has owned Landin's Pizza in San Diego's Little Italy since 2008, opened the car racing themed Scuderia Italia within the former Caffe Bella Italia standalone building in Pacific Beach in fall 2020. The restaurant's original Executive Chef was Danilo "DJ" Tangalin, who previously worked in the kitchens at JRDN in the Pacific Beach, Tidal at Paradise Point, and most recently, Blade 1936 in Oceanside. Chef DJ has recently left the employ of Scuderie Italia and the restaurant's kitchen is now in the hands of newly appointed Executive Chef Gabriella Titoto, who has already launched a new seasonal menu.
Florence-native Leo Landini, who has owned Landin's Pizza in San Diego's Little Italy since 2008, opened the car racing themed Scuderia Italia within the former Caffe Bella Italia standalone building in Pacific Beach in fall 2020. The restaurant's original Executive Chef was Danilo "DJ" Tangalin, who previously worked in the kitchens at JRDN in the Pacific Beach, Tidal at Paradise Point, and most recently, Blade 1936 in Oceanside. Chef DJ has recently left the employ of Scuderie Italia and the restaurant's kitchen is now in the hands of newly appointed Executive Chef Gabriella Titoto, who has already launched a new seasonal menu.
Chef Titoto is a native of Taranto, Italy, and brings her Mediterranean roots and flavors to the Scuderie Italia kitchen. A graduate of Eccelsa Istituto di Alta Formazione del Gusto Alimentare, which is recognized by the World Association of Chefs' Societies among the 40 most prestigious and important cooking schools in the world, Titoto honed her culinary skills at Grand Hotel La Chiusa di Chietri in Italy before moving to the United States. She previously worked at VENETO Ristorante Italiano, where she quickly rose from sous chef to executive chef in less than two years.
Crafted by Chef Titoto, Scuderie Italia’s new seasonal dishes include a variety of antipasti, hand-crafted pastas, entrees and dessert. New antipasti selections include polenta with mushrooms and gorgonzola cheese; insalata di mare, a combination of shrimp, calamari, celery, cucumbers and garbanzo beans; and salad of rucola, radicchio and shaved parmesan. New hand-crafted pasta dishes include conchiglie with fresh tomato sauce, basil and burrata; fusilli amatriciana with guanciale, pecorino romano cheese and tomato; lasagna made with house-made Bolognese and béchamel; and gnocchi alla Sorrentina, a flavorful sauce of tomatoes, basil and mozzarella; among others. A selection of entrees includes cotoletto alla Milanese, a thinly sliced and fried chicken breast; seabass made with agrodolce and pearl onions; and chicken scaloppine with creamy mushrooms. A trio of new desserts, including panna cotta with strawberries, panna cotta with Nutella and crostata with seasonal jam, will also be available.
Guests of Scuderie Italia will have the opportunity meet Chef Titoto at an exclusive Meet the Chef four-course dinner served family style. The meal will be priced at $55 per person, with the option to pair fine Italian wines for an additional $25. Reservations are strongly recommended.
Guests of Scuderie Italia will have the opportunity meet Chef Titoto at an exclusive Meet the Chef four-course dinner served family style. The meal will be priced at $55 per person, with the option to pair fine Italian wines for an additional $25. Reservations are strongly recommended.
