Chef Michael has been at the helm of Scarpetta Miami since its opening, obtaining 4 stars from the Miami Herald and consistently pushing the bar on innovative and re-invented Italian classics. Chef Pirolo’s career started in Avellino Italy as a boy making gnocchi with his grandmother and swatting bees while helping make sundried tomatoes in the terrace. After studying at the I.C.I.F in Torino Italy, Chef Michael went on to work at Michelin rated establishments La Voglia Matta in Bologna and Café Groppi in Piemonte. Returning to the U.S. Chef Michael worked with Christopher Lee at Oceana and at Striped Bass broadening his knowledge of French cuisine before joining forces with Scott Conant at Scarpetta NYC. In 2008 the opportunity to open the acclaimed Miami property at the Fountainblue came up and Chef Pirolo jumped at the opportunity. Now hungry and ready to take his cuisine to another level Chef Michael teams up with Jose Mendin , Sergio Navarro and Andreas Schreiner of the Pubbelly Group to create his own restaurant concept and continue cooking the food he loves.
About Macchialina Taverna Rustica
Macchialina Taverna Rustica is the culmination of Chef Michael Pirolo’s long culinary journey. His vision and inspiration have been shaped by everything from the Michelin honored kitchen he’s toiled in, to the late night street food he’s sampled along the way. The recipe is simple; clean flavors, fresh ingredients and rustic accents. The evening should start with samplings of “affetatti” (selections of salumi such as prosciutto, culatello, finocchiona, house made terrines, pâtés and sausages) and antipastos such as polenta board with cippolinis, sweetbreads & sausage or broccoli rabe al Cesare ( a fun take on a classic Caesar ) . House made pizzas will also be featured blending two distinct styles. One style from his adolescent years outside of Naples and another from his years spent in New York City. All pastas at Macchialina will be house made daily. Selections will vary from classic time honored styles to new Italian inspired creations by Chef Michael. Signature pastas will include Chef Michaels Taleggio and braised shortrib Lasagna, as well as Cavatelli “Macchialina” with ragu Napoletano and pecorino. Large plates share the marquee at Macchialina and star an array of fresh fish and meats to chose from; worth noting is the amazing Pork Chop Milanese with pork jus and arugula.