A new Italian trattoria is coming to the stretch of Voltaire Street that links Point Loma and Ocean Beach. Cesarina will replace To The Point Cafe & Eatery, offering all-day dining options that begin with a European-style breakfast. It’s a partnership between Neapolitan cousins Giuseppe Scognamiglio and Giuseppe Capasso and Niccolo Angius, who hails from Rome and first launched Cesarina at local farmer’s markets, offering a variety of handmade pasta and sauces. In mid-January, the trio will temporary close the existing cafe, working with interior designer Stefania Sciomachen to remodel the 2,700 square-foot indoor/outdoor space and reopen in February.
Leading the new kitchen is executive chef Patrick Money, who learned pasta-making and other Italian recipes from his grandmother and trained in local restaurants in Northern Italy. Money moved to the U.S. after culinary school, spending nearly a decade cooking on the East Coast before transplanting to San Diego last year and working at Del Mar’s CUCINA entoteca in Del Mar and The Smoking Goat in North Park. At Cesarina, the chef will preside over a pastificio, or pasta factory, that will be viewable from the dining room. His ever-changing menu will be based on handmade fresh pasta, combining rustic Italian cookery with regional produce and other well-sourced ingredients.