NBC - New York Live
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‍Innovative and fun vegan takes on comfort food are abound at Willow! Dahiana Pérez stops by the Chelsea restaurant to learn more with Chef Mario Buccellati.



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NewsWire EIN

The event’s Pear Stage is fully programmed with chef demos all weekend from an exceptional line-up of both celebrity and up-and-coming chefs. Just a few of the chefs featured this year are Cathy Katin-Grazzini, Mario Buccellati, and Shenarri Freeman...Mario Buccellati is an Italian-American plant-based chef, restaurant consultant, recipe developer, and the founder of Mariolino's.

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Eater New York
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"Showing that Little Italy is not immune to modern notions, this rather normal looking market deli — sporting racks of fresh fruits and vegetables inside — was recently reconceived by chef Mario Buccellati. It’s gone all vegan where prepared foods and the usual slicing cheese and meats are concerned. Among Italian deli sandwiches, try the meatball parm or a New Orleans style muffuletta, made with convincing fleshless surrogates standing in for ham, smoked provolone, and corned beef. For dessert there are zeppole, not unlike the ones available once a year at the San Gennaro festival, sold right outside the front door."

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Thrillist
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‍"It’s newly revamped, but old-school; an Italian deli, but entirely plant-based; a “family business,” but founded by a successful restaurant company. Galioto's entire existence is an oxymoron, and we’re so happy it exists. NYC’s first plant-based delicatessen and pantry market rests on Mulberry Street, in the heart of Little Italy, offering a vintage experience with grab-and-go deli items and shoppable goods. Galioto’s isn’t technically a family business—it was opened by the Jajaja Group and is now helmed by executive chef Mario Buccellati (Dirt Candy, Avant Garden)—but it’s stocked by an honorary family of local vegan vendors with a unified mission to bring something special to the neighborhood."

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EATER New York

The tastiest meat-free restaurants, from fast casual to fine dining.
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"This vegan Italian delicatessen comes from the team behind the meatless Mexican spots JaJaJa that have outposts throughout the city. The kitchen, now led by Mario Buccellati (formerly of Dirt Candy and Avant Garden), features Italian heroes and a vegan sausage and broccoli sandwich. Plus, customers can browse pasta sauces and other pantry items while their orders are prepared."


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Gotham Magazine
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"Founded by JaJaJa Group, which owns multiple eateries, including plant-based JaJaJa Plantas Mexicana, the charming Italian Delicatessen and marketplace offer a wide variety of Italian specialties, prepared grab-and-go options, and made-to-order delicatessen foods, such as pasta salads, sandwiches, and housemade dairy-free cheeses from new Chef Mario Buccellati (previously Dirt Candy). Bringing the essence of an old school Italian delicatessen and a family operated shop in Little Italy, Galioto’s takes the guesswork out of dining out during the cold, chilly months to serve crave-able meat alternatives with Italian Heroes like Fig-etta Bout it with Figs, glazed beets, and dairy-free ricotta with caramelized onion, and Caprese sandwiches, all plant-based, as well as dried pasta and sauce to cook at home."‍
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Vegan's Baby Blog
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"When I first tried the menu by Chef Mario Buccellati for the NYC Vegan Foodie Weekend I curated, I was in love. Every dish he made with like biting into one of the best dishes of my life. And, Buccellati’s lasagna was no exception. Everything — from the pasta to the cheese — was homemade and sensational. While you can’t get his lasagna, you can head to Galioto’s Delicatessen in Little Italy where Buccellati has created the all-vegan menu. Everything’s homemade, from the seitan to the cheese, and it’s all amazing." - Diana Edleman

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article & photo by Joe Kottke

The Fordham Observer

"When developing plant-based meat and dairy alternatives, Mario Buccellati said taste and texture are crucial, and one is often sacrificed for the other. Instead of relying on name brands, he made his own varieties of plant-based smoked provolone, mozzarella, calamari, smoked ham and chicken cutlets for the deli that he believes perfected both factors. Mario Buccellati said he had two hopes for the deli’s reopening: to bring in customers from outside the community and provide an in-neighborhood option for those looking for plant-based options without having to travel too far."

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