Popular Italian trattoria Cesarina, which landed in Point Loma early last year, is expanding its footprint. The restaurant recently acquired a 1,100-square-foot space across the street and will be converting it into a new commercial kitchen that will be the hub of a variety of new ventures that will grow the brand beyond a straightforward eatery.
Spearheading the efforts is Cesarina Mezzoni, who runs her eponymous restaurant with husband Niccolò Angius. Raised in Rome, the young, self-trained pastry chef started Cesarina as a pasta pop-up at local farmer’s markets, and handmade pasta still remains a cornerstone of the menu.
The restaurant, which is currently open for outdoor dining plus pick-up and delivery, will be moving its pastaficio to the new facility, which will add a retail component to the pasta program. Through an online platform, customers will be able to select from a variety of made-to-order doughs, shapes and fillings along with a rotating selection of housemade sauces, with access to recipes and how-to-videos from Mezzoni.
The space will also house a bakery called “Le Torte di Cesarina”, offering custom cakes inspired by classic Italian desserts, as well as a full-service catering division capable of creating menus and displays for everything from private dinner parties to large events.