INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Anthony Macerelli , Partner and Executive Chef , Buon Cibo Grill
Buon Cibo Grill 4556 William Penn Hwy ., Murrysville ; 724.327.0012 , Ilovebuoncibo . com
On the Menu : Authentic Italian made-to-order fare from recipes passed down from generation to generation : Jumbo Lump Crab Cakes and Mussels to Prosciutto and Melon , plus soups and salads . Pastas are create-your-own , with a choice of homemade spaghetti and fettuccine , chicken or shrimp , and house-made sauces including Alfredo , Bolognese and Aglio & Olio – to name a few . Entrees are served with a choice of two side items and range from Chicken Parmigiana , Chicken Piccatta and Veal Parmigiana to Jumbo Grilled Shrimp , Sea Scallops and Red Snapper . Bread and desserts are homemade daily to complement any meal .
Why did you become a chef ? I always had a love for cooking
Q A and enjoyed sharing my delicious creations with everyone . Food is a common factor among all nationalities and I love the way it brings people together .
What led you to work for Buon Cibo Grill ? I always had a passion for business and have owned my own companies since I was 20 years old . I took my knowledge from business and cooking and combined it with my family ’ s 100-percent
Italian heritage to fulfill a family dream we had . That dream was to create a restaurant that served authentic Italian dishes while creating an at-home dining experience .
Who has influenced your cooking the most ? Ever since I can remember , I was always around my grandmother and mother — watching and helping them cook . I have vivid memories of picking tomatoes on a farm and watching as they turned a simple ingredient into an amazing sauce , which was used at every family dinner and holiday . These memories inspired me to want to learn more of their recipes , which later became the foundation of our establishment . In Italian , buon cibo means “ good food .”
What kitchen tool can ’ t you live without ? The thing I rely on most in the kitchen isn ’ t a utensil or an appliance , but rather communication . My entire staff — my family included — all work together to ensure that every dish produced in our kitchen is consistent and perfect .
Best cooking advice for a novice ? Never be afraid to experiment . Always use fresh and high-quality ingredients and keep it simple . Never overcomplicate your dish . And never microwave anything , except popcorn !
What ’ s your favorite quick meal to prepare at home ? I rarely get the chance or desire to cook at home , but when I do you can find me grilling on my back
( Left to right ) Buon Cibo Grill ’ s Roberto Macerelli , Angela Macerelli , Claudio Macerelli and Anthony Macerelli .
porch . I love a tender piece of barbecued chicken , roasted red peppers and red-skinned potatoes . It is a simple meal that is delicious .
Other than your restaurant , where ’ s your favorite place to eat in Pittsburgh ? My girlfriend and I love going to Nakama [ on the South Side ]. It has outstanding sushi and Hibachi that you can enjoy in a casual atmosphere .
What ’ s your favorite go-to ingredient ? You can always find me using white wine while I ’ m cooking – that ’ s if there is enough left over to cook with . It adds a great finishing touch and color to most foods .
What ’ s the next big food or dining trend ? I feel that locally and family-owned businesses will start to be on the rise again . In my opinion , I think overpriced food in a high-class setting is not enjoyable for everyone . More and more people are searching for a unique restaurant that offers them something they have never experienced before . n
— Reese Randall
The dining room at Buon Cibo Grill in Murrysville .
Triple seafood platter includes jumbo lump crab cake , scallops , shrimp and an added lobster tail .
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