For those unfamiliar with Divieto's heritage, we'd like to share it with you here:
In 1889, the Farina family departed from Catania, Sicily, seeking new opportunities; they arrived in New York on a vibrant autumn day, greeted by the newly revealed Statue of Liberty.
Weekends at Grandma's were special for the children, especially young Filippo, who loved assisting La Nonna in preparing Sunday brunch. As Filippo matured, so did his passion for the kitchen. He worked in various local restaurants, washing dishes and doing small tasks, but his dedication soon paid off, and cooks competed for Filippo’s hard work. His experiences in several "Little Italy" venues taught him to incorporate some American products into Italian cuisine, a novelty for him as these were rarely used in La Nonna’s kitchen.
In the mid-1920s, he started working at his uncle Ciccio’s trattoria, where blending his newly acquired knowledge of American kitchen basics with La Nonna’s secret recipes quickly made his cooking a local favorite. Word spread rapidly, and people from all over New York came to taste this new cuisine and meet Filippo, making Italians undeniably proud.
Filippo took charge of the trattoria in the early 1930s. The already renowned restaurant became a popular spot for politicians, artists, and even a few members of the “Commission,” which managed business for “La Cosa Nostra” in the United States. Such an unusual crowd piqued the curiosity of locals. It is with this family story, honoring La Nonna’s recipes and Filippo’s creative culinary talent, that we present DIVIETO.
A celebration of the birth of a new culinary trend: the fusion of Italian and American cuisine.
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