The late Tomaso Maggiore was a culinary hero in the Valley for more than four decades, opening his first restaurant, Tomaso’s, on 32nd Street and Camelback Road alongside his wife Patricia Maggiore.
Born and raised in Sicily, Tomaso learned how to cook by preparing meals in the kitchen with his mother. Sicily is where his passion started to create dishes with quality, well-sourced ingredients. He had an American dream to come to the US—the land of opportunity—and moved to New York City at age 19. After growing tired of the cold East Coast winters, he moved to the warm weather in Arizona. It was here his dream came true when he opened Tomaso’s. It still serves fine Italian cuisine in its original location.
Joey Maggiore, Tomaso’s son, always admired his father’s magnetic personality, charisma and culinary talents. He started working in Tomaso’s at a young age to learn how to make fresh pasta, meatballs, pasta sauces and all of his father’s time-tested Italian recipes. He went on to be a server and front-of-the-house manager before opening his own restaurants in San Diego.
Joey Maggiore returned to Arizona and opened Hash Kitchen in 2015, followed by The Sicilian Butcher in 2017. Joey has a passion to carry on his father’s legacy and his father’s love for food, wine, family and creating a memorable dining experience. TheSicilianButcher.com
About The Sicilian Butcher
Chef Joey Maggiore and his wife Cristina created The Sicilian Butcher as a tribute to Tomaso Maggiore. The menu is a build-your-own meatball experience where guests choose their meatball variation (including Tomaso’s Sicilian meatballs), a sauce, and a base like fresh pasta, risotto, or polenta to complete the dish.
Tomaso’s Sicilian Meatballs
1 1/2 Tbsp olive oil
1/2 onion, chopped
3 cloves chopped garlic
1 1/4 lb EACH ground beef, veal, pork
1 1/2 slices white bread, torn and soaked in milk
1/4 cup raisins, soaked in warm water for 5 minutes, drained
1/4 cup chopped pine nuts, toasted
1/4 cup EACH finely diced sharp provolone (Auricchio) and grated Parmesan
2 Tbsp Italian breadcrumbs
1/2 tsp chopped thyme
1/2 tsp Calabrian chile
2 Tbsp finely chopped Italian parsley
1/4 cup extra-virgin olive oil
2 eggs
Salt and pepper
1. Heat 1 Tbsp olive oil over low heat. Add onions and salt. Cook for 15 to 20 minutes, stirring occasionally, until soft. Set aside.
2. Heat 1/2 Tbsp olive oil over medium-high heat. Add garlic and sauté 2 to 3 minutes, until browned.
3. Combine onions, garlic, and remaining ingredients. Mix well. Roll into 2.5" balls.
4. Fry meatballs on medium-high in canola oil for 2 minutes on all sides. Drain on a paper towel-lined plate.
5. Place meatballs and 3 cups marinara in saucepan for 20 minutes. Garnish with grated Parmigiano and serve over pasta.
