Amo Seafood, co-founded by acclaimed Chef Pasquale Cozzolino and restaureteur Rosario Procino, offers a refined dining experience blending Neapolitan tradition with a touch of Japanese flair. Savor exquisite Crudi, fresh Seafood, and artisanal pasta in an elegant setting. Join us for a memorable Culinary journey at Amo Seafood.
Head here for Neapolitan seafood specialties like zuppa di pesce and risotto alla pescatora. And do keep an eye out for rotating proteins — freshness and availability is paramount at Amo, which is from the same esteemed team behind Ribalta, one of our favorites for fresh Neapolitan pasta and pizza in the city.
From the owners
At Amo, we are not just serving seafood; we are crafting a culinary voyage. Alongside the finest locally sourced fish, we import the very essence of the Mediterranean, with seafood handpicked directly from Italy. Our focus is on authenticity—recipes that respect tradition while embracing a modern elegance. In a city as vibrant as New York, our ingredients stand unrivaled, setting a new standard in quality. The simplicity in our preparation is deliberate, allowing the purity of each element to shine through, offering an experience that is as refined as it is unique. Our dedication is not confined to the kitchen; it is woven into every detail. We have journeyed across continents, meeting with artisanal fishmongers, selecting only the finest catches to grace our menu. This is not just a commitment; it is a promise—a promise that every dish at Amo will be a testament to unparalleled quality and an ode to the rich traditions from which it springs.
Chef Pasquale Cozzolino
Chef Pasquale Cozzolino, celebrated for his authentic approach to Italian cuisine, is best known as the culinary force behind Ribalta in New York City. Ribalta is more than just a restaurant; it’s a cornerstone of Cozzolino’s career, where his passion for Neapolitan traditions and innovative spirit converge. Since 2013, as Partner and Executive Chef, he has led Ribalta to the top of NYC’s culinary scene, earning numerous accolades just to mention few :
- Best Spaghetti al Pomodoro in the U.S.: Ribalta’s signature dish was recognized as the best in the country(NYMAG).
- 50 Top Pizza Rankings: Ribalta has consistently ranked among the top pizzerias in the USA, including 6th place in 2023 and 4th place in 2021 (50TopPizza) (PMQ Pizza).
- Best Pasta Proposal Award 2023: Awarded by Pastificio Di Martino, celebrating Ribalta’s outstanding pasta offerings (50TopPizza).
- Top Pizzerias in the World: Ribalta has been recognized globally for its excellence in traditional Neapolitan pizza(ForbesUSA).
In addition to Ribalta, Chef Cozzolino’s influence extends across New York City with notable establishments like Pizzarte and DellaRocco’s of Brooklyn. His latest venture, Amo Seafood, brings a fresh take on Italian coastal cuisine to NYC, reflecting his commitment to innovation while honoring tradition. Internationally, Cozzolino is a partner in La Braciera in São Paulo, Brazil, and is soon to open a new restaurant in Bogotá, Colombia, in collaboration with the famous comedian Alejandro Riaño. Chef Cozzolino’s journey from Naples to the world stage is a testament to his dedication to bringing the authentic flavors of Italy to a global audience.
Rosario Procino
Born and raised in Naples, Italy, Rosario Procino’s journey from technology to the culinary arts is a true Italian success story. While paying his way through school by working in local restaurants and nightclubs, Rosario earned a Master’s degree in Computer Science Engineering from the University of Napoli. In 1998, he moved to New York City, where he spent six years in the telecommunications industry. Despite his success in the corporate world, his passion for Italian food and culture never waned.
Rosario’s culinary career took a significant turn when he joined Academia Barilla, the world’s largest pasta producer, where he managed East Coast Sales. This experience deepened his connection to Italian gastronomy and set the stage for his next venture. In 2009, Rosario co-founded Kestè Pizza & Vino, New York City’s first authentic Neapolitan pizzeria. The restaurant quickly became a favorite, introducing countless New Yorkers to the true taste of Naples.
After selling Kestè in 2012, Rosario partnered with Chef Pasquale Cozzolino in 2013 to open Ribalta in Union Square. Ribalta became a landmark for Italian cuisine in NYC, earning the title of “Best Pizza” in the city by Timeout in 2014 and receiving accolades from NY Magazine for its iconic “Spaghetti al Pomodoro.” Ribalta continues to be a go-to destination for both locals and Italian expatriates, celebrated for its authentic Neapolitan dishes and vibrant atmosphere.
Most recently, Rosario has expanded his culinary empire with the launch of Amo Seafood, a new venture in New York that showcases the best of Italian coastal cuisine. Rosario’s dedication to authenticity and his ability to adapt traditional Italian flavors to the dynamic New York dining scene have solidified his reputation as a leading figure in the culinary world.