Trending
MOST READ
4 Downtown Dive Bars to Embarrass Yourself In

4 Downtown Dive Bars to Embarrass Yourself In

City Guide 2014: In the last few years, San Antonio has made great strides when it comes to its mixology doings. Many good (and some great!) cocktail bars have been springing... By Tim Hennessey 2/24/2014
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
SA’s Shadiest (in a good way) Parks

SA’s Shadiest (in a good way) Parks

City Guide 2014: For anyone in charge of a child or two, knowing where to find the nearest playground is information as essential as the numbers for poison control and your pediatrician... By Joy-Marie Scott 2/24/2014
Best Happy Hour

Best Happy Hour

Best of SA 2013: 4/24/2013
Best Guacamole

Best Guacamole

Best of SA 2013: 4/24/2013
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Flavor

Q&A: Luca Della Casa

Photo: Bryan Rindfuss, License: N/A

Bryan Rindfuss



Related stories


Since graduating from the unofficial School of Andrew Weissman, Piemonte, Italy, transplant Luca Della Casa has found an unlikely niche market by catering some of SA’s most delicious dinner parties.

 

What brought you to San Antonio?

I was living in Spain, in the Canary Islands, and a good friend of mine met a girl from Waco. They fell in love, they got married, and they moved here. I followed them as an adventure. Then I had the chance of meeting Massimo Palotteli, who was running Sage restaurant at the Fairmont Hotel.

 

And since then?

I worked for one year there and then I went to work at Le Rêve, where I stayed a little over two years. And then when Mr. Weissman decided to open Il Sogno, I moved there and I ran the restaurant for almost two years, till March of this year.

 

And now?

Since I left Il Sogno, I’ve been working mostly on catering private parties. It’s definitely a good niche of the market in San Antonio. There are a lot of people who can afford to organize parties at their house. They can have a nice dinner with their friends in the coziness of their place.

 

And has this all been word of mouth?

Most of it. I like to use the local farmers and providers. They get contacted constantly for catering or private chefs.

 

How would you describe your style of cooking?

Definitely my best guns are in Italian cuisine. I like to present a more modern concept of Italian cuisine, not too refined. Nowadays people want to have simple food, something they can recognize. There’s a lot of attention on the ingredients, so of course I love to work with local farmers and growers. And I like the idea of presenting Italian food that is healthy and not heavy and super-high-calorie like it could have been four years ago.

 

Has Texas had any effect on the way you cook?

Yes, definitely. Every time I travel, every time I move or experience a new country, I get influences from it and learn something — in getting to know new ingredients and techniques in cooking from the places I’ve been or the food I’ve been exposed to.

 

What five ingredients do you always keep at home?

Parmesan, olive oil, anchovies, onion, garlic.

 

Could you make anything with just those items?

With some pasta or salad or support to it, but that’s kind of the base to what I need to put together a meal. With the right protein or pasta or a green-leaf salad, a meal can come up pretty easy.

 

What would you say is missing in San Antonio in terms of our culinary scene?

San Antonio is such an interesting market. I think it would need a little bit of everything still. We definitely don’t need any more Tex-Mex restaurants. But for all the rest, it’s an open market.

 

 

Flavor

Click below to read Flavor 2011

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus