Farm to Tray Stories: Fabio Casella, Owner & Raffaele Volpe, Executive Chef from San Matteo Pizza

Soup Kitchen Stories: 2018

Biographies: Fabio Casella, Owner and Raffaele Volpe, Executive Chef

Inspired by traditions and his Italian culture and expertise in the culinary arts, restaurateur Fabio Casella opened his first New York City establishment, San Matteo, in 2010 with the goal to change the pizza business in the United States by bringing better products and variety to the people and to his customers. He selected the Upper East Side as his homebase because of its family-orientated community, with hopes to have his business be part of many family meals and special memories. With the success of San Matteo and the positive response from locals and regular patrons, Fabio has since opened three additional restaurants, including his recent jewel PQR, which offers a casual dining experience and easy take out options.

San Matteo’s Neapolitan style pizza, all 15 varieties, are accompanied by weekly specials. From the Anima e Trucco to the Regina Margherita, the pizza is blistered, pliable and chewy. San Matteo’s specials vary depending on fresh and seasonal ingredients, and access to special products imported from the many talented artisans from the Salerno area.

Offering clients the best choice of Italian cuisine is a top priority for Fabio, which is why he partnered with Angelo Iezzi, a well-known and respected pizza master in Rome, on the opening of PQR in March of 2018. As quoted by Eater NY, “PQR’s airy Roman slices could turn the UES into a pizza destination.” Fabio and Angelo are in the works for a second Roman style pizza location.

In 2015, Raffaele Volpe joined the San Matteo family as Executive Chef of all restaurants. Raffaele is the prodigy of Angelo, mastering his pizzamaking skills for many years, making him the most successful pizza maker in New York City.

Stay on the lookout for Fabio’s fifth establishment “Big Boy Gelato” to open this summer in the UES.


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