Our Chef

Chef Cosimo Tricarico

Born in 1972 in Gallipoli, a sun-bleached port town on the heel of Italy’s boot, Chef Cosimo Tricarico carries the flavors of Puglia in everything he cooks. He immigrated to America at just 20 years old, starting at the bottom of the kitchen as a dishwasher and working his way up, learning the trade one station at a time.

That determination led him to open his own pizzeria, and over the following decades he built a reputation across Philadelphia with a string of beloved concepts: Paolo’s Pizza, Ristorante Valentino, Valentino of the Square in Rittenhouse, Caffe Valentino in South Philly, Divino Wine Bar and Pizzeria, and Pennsport Beer Boutique.

At the height of his career, Cosimo made an unconventional choice: he moved his wife and young children back to Gallipoli, so they could grow up immersed in his culture, his family, and his native language. When he returned to Philadelphia, he brought that renewed connection to his roots with him — and opened Puglia Pizza, the BYOB pizzeria on South Street that has since earned him fresh acclaim, including recognition as a Philly Favorite by the Philadelphia Inquirer less than a year after opening.

Cosimo remains devoted to Italian authenticity in every sense. He sources imported Italian products, using only flour that is never bleached or treated with bromate, and has built out a dedicated Italian imported goods section within the pizzeria — bringing a true taste of Puglia to South Street.