Place Category: Catering, Italian, Outside Dining, Private Dining, and Seafood
“Delizie” meaning delicious, is an enthusiastic endeavor to preserve sacred family traditions & bring delight to peoples’ plates far beyond Italy’s borders. Hailing from Calabria, the infamous “toe” of the Italian peninsula where the mountains meet a breathtaking coastline, owner Francesco Ruggiero brings to life the richness of this southern region’s culinary heritage, introducing & reacquainting others with an irresistible array of savory flavors & vibrant aromas. Using a combination of carefully selected imports & fresh, locally grown ingredients, you can indulge to your heart’s desire in a variety of homemade pastas & traditional dishes. To render the meal complete pair your food with an appealing wine from a list featuring Italian & Californian wines that best suit your palate. The restaurant itself maintains a cozy, relaxed, yet elegant feel that invites others to join in the ambience that comes to life when the simplest things are brought to the table: good food, wine & people.
Restaurant available for buyouts and large parties. Contact here
40 capacity inside 32 patio
ABOUT US
Francesco Ruggiero arrived in the States in 2006 from Scalea, a small coastal town in northern Calabria. Full of aspirations and good intentions towards securing a modest future here. As a graduate of a prestigious music conservatory in Italy, he furthered his studies as a trombonist under a mentor at The Julliard School shortly after arriving in America. While Francesco still affirms his passion for music, as life would have it he found himself following a different career path; that of a restaurant owner. Having worked in the restaurant business as a manager for several years, he began envisioning having a place of his own. An optimistic vision that gave way to “Delizie”, a restaurant created in honor of his strong Calabrese roots and to share in the delights of all that has been learned growing up in an Italian kitchen.
In addition to years of experience working and learning about the dynamics of the business, what seems to bring light to Francesco’s potential as a restaurant owner is his upbringing in Calabria, in an Italian kitchen where generations meet to pass on the secrets of their culinary craft and bond heartily with one another. It is here he developed a strong sense of family and a deeply rooted love and appreciation for food, absorbing all that his grandmother generously shared with him. For all that it represents: a valued connection with the land, pride in the skill used to cook, the joy of tasting new and familiar flavors, and the bonds that form in the kitchen and around the table: culturally food becomes an integral part of one’s passion for life.
