To understand Italian chef Cesare Casella, just go to his Salumeria Rosi website, where the featured photo is one of him playing a leg of prosciutto like a fiddle; he doesn't hold a bow, but instead, a large slicing knife. The bombastic Casella loves his Italian cuisine, especially its porkier elements, and his resume is as rich and varied as the charcuterie menu at his restaurant (19 varieties). Born into a restaurant family in Vipore, Italy, he later earned his first Michelin star in this region before moving to the United States. There, in addition to opening restaurants, he became the Dean of Italian Studies at the International Culinary Center, a noted cookbook author, and a sustainability activist. We were able to grab hold of this whirlwind chef to listen to some surprising confessions, like how he's not always been a pasta-making pro.