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2014-11-16T00:00:00.000Z

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Anthony De Palma

Executive Chef

Evviva Cucina

HQ Phone: (978) 692-9050

Evviva Cucina

7 Cornerstone Sq.

Westford, Massachusetts 01886

United States

Company Description

Just another WordPress site more

Find other employees at this company (8)

Background Information

Employment History

Vive Magazine

Education



New England Culinary Institute Vermont

Web References (26 Total References)


Evviva Cucina » Our Story

evvivacucina.com [cached]

Executive Chef Anthony De Palma poured 19 years of experience into the creation of the menu at Evviva Cucina. De Palma enjoys classic cuisine in a more refined & contemporary fashion.

Read More
Our Menu
De Palma supports the local market as often as possible, by sourcing his ingredients for Evviva Cucina from local farmers. De Palma takes pride educating his guests about local scratch made food and how important the quality of the ingredients used at Evviva Cucina is. This very unique concept allows De Palma the wonderful opportunity to share his passion for great food in a very unpretentious way. De Palma says, "Although classically prepared food should not be re-invented, it gives me a platform to help develop inventive new menu items that will eventually become Evviva Classics!!! Buon Appetito!"
BIO
Anthony De Palma, has made a name for himself, specializing in farm-to-table food, and has served guests from all over the world. De Palma was recently named Winner of Food Networks 2013 Season Premier of Chef Wanted with Anne Burrell and titled "Italian Empire's" Executive Chef where De Palma demonstrated that he is no stranger to the Italian Cuisine. He proclaims a passion for world cuisine, uniquely combining ingredients from all over the Mediterranean, France, Asia, and India. De Palma is known for creating inventive, gourmet peasant cuisine, which he calls "Mediter-Asian".
A native of Medfield, Mass, and a first generation Italian-American, De Palma graduated from New England Culinary Institute Vermont in 1996. He began his culinary experience as an apprentice at La Sibilla in Tivoli (Roma) Italy. De Palma has also cooked at New York City's Union Square Cafe & Sign of the Dove and in Boston with Lydia Shire at Biba and Pignoli, Jody Adams at Rialto , Chris Douglass at Icarus and Jim Dodge (formerly at the Museum of Fine Arts) to name a few.
...
De Palma has gleaned inspiration from many mentors and traces his interest in simple fresh flavors to his family, who emigrated from Avellino, an agrarian town near Naples, Italy. De Palma inherited their culinary traditions: canning tomatoes, making wine, curing meats, raising chickens, geese, goats and rabbits in the backyard.
Today, De Palma has teamed up with Nick Harron to ultimately bring his passion for classic Italian culinary traditions to a contemporary and more enjoyable relaxed atmosphere.


shopping centers, Cornerstone Square Westford, MA Cornerstone Square

www.cornerstonesquare.com [cached]

Watch Evviva Cucina's Executive Chef Anthony De Palma as he prepares Lobster and Shrimp Risotto:


shopping centers, Cornerstone Square Westford, MA Cornerstone Square

www.cornerstonesquare.com [cached]

Watch Evviva Cucina's Executive Chef Anthony De Palma as he prepares Lobster and Shrimp Risotto:


shopping centers, Cornerstone Square Westford, MA Cornerstone Square

www.cornerstonesquare.com [cached]

Watch Evviva Cucina's Executive Chef Anthony De Palma as he prepares Lobster and Shrimp Risotto:


Evviva Cucina » What the People Think

evvivacucina.com [cached]

Part of my passion for what we do; An interview with chef Anthony De Palma of Evviva Cucina

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