We caught up with the brilliant and insightful Antonino Casamento a few weeks ago and have shared our conversation below.

Antonino, appreciate you joining us today. What’s the kindest thing anyone has ever done for you?

Besides my wife who has been at my side for long 38 years (just after coming out the orphanage), the person I’m probably most grateful to is a gentleman called Steve Sessums the former owner of our location.
It was right after Irma when my past (not Steve) lease was up and the owner tried to ransom me to renew by not repairing the A.C.
being a Sicilian hardcore, i refused to sign if he didn’t abide his duties prior me renewing, hence i shut down my operation which was the precursor of Beccofino.
It has been a long year before I could secure a new location, mostly due to lack of credentials, being an immigrant, and part cause people discrimination…starting with my own bank.
Steve entrusted me by self finance the building that we now own, and never tried to play me or overprice the deal.

Antonino, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Many call me a Chef, but I’ve heard worst…
I’m an old school trainee of one of the most prestigious Hotel School in Italy and Europe.
I believe that the first ingredient is passion…followed by technique, and a good dose of craziness!
I’ve started this journey when I was 12 and worked ever since in the industry while attending the Ferdinando Martini in Montecatini Terme, Tuscany.
I worked Trattoria and finest establishment all over Italy and Europe and learn a thing or two while pairing them with rivers of wine.
I opened Beccofino with the intention to bring people back to the reality of italian food, the culture the passion and not the overrated stereotype!!! We pride ourself to cater to a select clientele, as we also do table side dishes, who appreciate the efforts of bringing as much organic, local and freshness available to deliver not a meal….an experience. We mostly do our own charcuterie, cheeses and else in house using prime ingredients, strong of my 43 year experience…and as I always sustained: quality on the long run always repays, as we’re started being noticed by magazine, awards and local TV.

Let’s talk about resilience next – do you have a story you can share with us?

Well….I was quite fresh for the USA when only after 5 years I had a proposal to open my own restaurant in 2002.
This friend of mine, who runs several other business asked if i wanted to partner with him….
I was all enthusiastic that i did jump at the opportunity, dropped everything and worked …like a donkey for several months over 16hrs a day; i fought the city to rezone the place, built sidewalk, sanded chairs,,,designed the whole restaurant and found two great chef from Italy.
Few months in the operation and we started getting noticed, but my “silent” partner started complaining he wanted more numbers and more “frivolous” stereotype of a menu…..without ever getting paid a penny, or else….i stood in front of him and said: here the keys….bye.

Can you talk to us about how your funded your business?

It might seems the same old story, the american dream.
I’m a pretty stubborn person as in a hardcore dedicated hardworker……….and i tried to diversify my career by farming and cheesemaking, but real estate started to become hot, making farming land hard to find.
I was almost forced to give up, but actually the sale of my heard sustained me until i found the new location we spoke at the beginning.
Once i secured the new location, I actually rebuilt the whole place by adding 100’s thousands on my credit cards and balance the books with some extra gigs…i was working about 18/20 hrs a day!

Contact Info:

• Website: https://beccofinotampa.com
• Instagram: https://istagram.com/beccofinotampa
• Facebook: https://Facebook.com/beccofinotampa