At Vette, the elegant yet intimate restaurant tucked inside Calabria Fine Italian Dining in Livingston, every plate tells a story—one that begins in Naples and travels across continents before arriving delicately composed at the table.
For Chef and Owner Maurizio De Rosa, the menu is deeply personal. “The cuisine is heavily influenced by my native city,” De Rosa says, “and I draw a lot of inspiration from my mother’s cooking.” That foundation, however, is only the beginning. Years spent working in kitchens throughout Italy and abroad have expanded his culinary vocabulary allowing him to incorporate modern techniques and global perspective without losing his roots.
Sous vide preparations convection ovens and super freezers—tools of the contemporary kitchen—play a role in his process as does adaptation to local sourcing. “Sourcing is different in New Jersey than it is in Naples,” he explains. “I’ve embraced ingredients that aren’t found in my hometown—scallops from the Jersey Shore and duck from Long Island—but the flavors are definitely Neapolitan.” The result is a cuisine that feels both authentic and alive grounded in tradition while responsive to place.
That balance is perhaps most evident in Vette’s weekday tasting menu which has quickly become a signature experience. De Rosa noticed that many guests visited midweek to celebrate birthdays anniversaries and milestones eager to linger rather than rush. “A tasting menu was the perfect vehicle,” he says. “It allows guests to try more dishes in the proper sequence at a leisurely pace.” Since its introduction the response has been resounding with a noticeable increase in couples choosing Vette for meaningful celebrations.
Despite frequent praise describing his plates as “works of art,” De Rosa is quick to clarify his philosophy. “I don’t think cooking is an art,” he says. “We are more artisans than artists.” For him craftsmanship is paramount. Technique tradition and exceptional raw materials form the essential framework. “Without those,” he adds “the rest is useless.” Within that rigor however lies room for personal taste—the hope that flavors and aromas might spark memory emotion or a sense of travel far beyond the dining room.
De Rosa’s disciplined approach was shaped in part by his time partnering with Daisuke Nakazawa at Sushi Nakazawa following the chef’s journey from Tokyo to New York and ultimately to a Michelin Star. “The sourcing and minimalism of sushi and the respect for fish and preparation left an indelible mark on my cooking,” De Rosa says. He credits Japanese culinary culture for instilling a deep appreciation for rigor and precision—values that quietly inform his work at Vette.
That respect for craft has earned De Rosa recognition of his own. His Neapolitan pizzeria in Manhattan Prova received a Michelin Bib Gourmand a distinction he holds with pride. “I am a Neapolitan,” he says “and I believe that every form of cuisine—from pizza to prestigious fish preparations—is equally capable of creating a memorable experience.” At Vette that belief translates into a menu that treats every dish no matter how simple or refined with equal care.
While weekdays at Vette invite intimacy and reflection Sundays are reserved for something altogether different. The restaurant closes to the public to host large-scale private events—weddings first communions and milestone celebrations. The ability to accommodate more than 100 guests by renting the entire space is central to De Rosa’s vision of hospitality as community. Looking ahead he envisions opening a smaller more casual front space for Sunday Neapolitan dinners designed to welcome families seeking warmth and tradition in a relaxed setting.
At its core Vette is not about spectacle. It is about intention—about honoring where food comes from how it is prepared and why it matters. Through disciplined technique thoughtful sourcing and flavors rooted firmly in Naples, De Rosa invites guests not just to dine but to remember to feel and to be transported.
In a world of trends and theatrics Vette stands quietly confident—proof that when tradition is respected and craft is refined the experience speaks for itself.
“I am a Neapolitan,” he says “and I believe that every form of cuisine—from pizza to prestigious fish preparations—is equally capable of creating a memorable experience.”
“I’ve embraced ingredients that aren’t found in my hometown—scallops from the Jersey Shore and duck from Long Island—but the flavors are definitely Neapolitan.”