Chef Bill’s love of cooking began early—in his father’s pizzeria in Garfield, where he started working at 11 and learned the values of hospitality, hard work and tradition. Long before he launched Piatto Di Pasta, the kitchen was already home.
Over the years, Chef Bill worked across the food industry, from line cook to restaurant management, while studying hotel and restaurant management at Bergen Community College. He later worked in high-volume kitchens serving corporate facilities, private schools and universities, building the kind of versatility and consistency that only comes from experience.
But some of Chef Bill’s most meaningful lessons came from home. He learned traditional Italian and Sicilian recipes from his mother and grandfather, where food was never just about the meal—it was about family, memory and bringing people together. That spirit still shapes the way he cooks today.
After surviving a heart attack and undergoing open-heart surgery, Chef Bill decided to fully pursue his passion. He founded Piatto Di Pasta to create hands-on cooking experiences centered on fresh pasta, shared stories and genuine connection.
For Chef Bill, dishes like Pesto alla Trapanese reflect the simple, rooted flavors that first inspired his love of cooking.
Pesto alla Trapanese
This Sicilian pesto from Trapani offers a fresh twist on the version many readers know. Made with almonds, tomatoes, garlic, olive oil, basil and pecorino, it is bright, rich and deeply tied to the flavors of the region.
Ingredients
1 pound busiate, or similar pasta
2 cups cherry or grape tomatoes
1/2 cup slivered almonds
2 to 3 cloves garlic
1/2 cup fresh basil
1/2 cup extra-virgin olive oil
1/2 cup grated pecorino romano
Salt and black pepper to taste
Directions
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If desired, lightly toast the almonds in a dry pan until golden; let cool.
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In a food processor, blend garlic with a pinch of salt into a paste. Add almonds and process until finely ground.
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Add tomatoes and blend until smooth. Add basil and pulse briefly.
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With the processor running, slowly drizzle in olive oil until smooth and emulsified.
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Transfer to a bowl and stir in grated pecorino. Season with salt and pepper.
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Cook pasta in well-salted water until al dente, reserving a small amount of pasta water.
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Add pasta to the sauce with a splash of reserved pasta water and toss until evenly coated.
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Finish with olive oil and extra pecorino, if desired. Serve immediately.
To learn more about Chef Bill’s private cooking classes, pasta parties and events, visit piattodipastanj.com.