Famous Pro Soccer Star Alessandro Del Piero Brings Italian No. 10 Restaurant

(Gerry Furth-Sides) Italian football legend Alessandro Del Piero brings his favorite, multi-seasonal, multi-regional Italian fare to Los Angeles at at No. 10 Restaurant.

Del Piero creativity and vision as a fantastic team leader on and off the field led along with his expertise and experience with regional Italian cuisine led to the restaurant.  The athlete who ran entire fields without stopping for an entire game rightfully has a Spacecraft designed restaurant in a cavernous space with indoor-outdoor seating across the wide front. 

The story goes that after hero who has been a soccer star since he was a teen-ager, discovering the distinctly different regional cooking styles and ingredients after years of living and traveling around Italy.  The chefs at contemporary No.10 source something special from each locale, whether ingredients or technique.

The upmarket menu is the result of the fusion of the two chefs, one American and one Italian.  Their goal is to blend their gastronomic cultures with passion to create a harmonious synthesis with their recipes. Samples of four popular dishes are in the appetizer and the pasta sections.  Polpo was tender and charred just so that the slightest smoky taste was in place. The citrus grapefruit was an unusual touch, not unexpected for northern Italian chefs.

Mauritzio the manager offered the popular Frittino, where a spicy tomato sauce dipping sauce happily replaced the usual Marinara. The squid was more tender than crispy in a light, light batter, and perfectly tender. The Shishito pepper worked beautifully to add a slightly Asian touch and a bit of snap .

Pappardelle, made in house, with a very delicate Lamb Ragu and diced Chanterelle Mushrooms is another sophisticated northern Italian style dish.

Chef Nick Parker was born and raised on a farm in Idaho, Nick Parker’s passion for food started at a young age. He is self-educated in the culinary arts through books, traveling, staging and a strong interest in “molecular gastronomy.”  After working in kitchens all over the U.S. Nick arrived in SoCal where he’s worked with acclaimed chefs Mario Batali and David Burke.  He specializes in Italian, French, Spanish, Creole, Pacific Northwestern, Southern, and modern American cuisines. Chef Parker likes to create seasonal menus that feature hand-picked, organically-grown vegetables and herbs, as well as fresh seasonal seafood ingredients. He believes in farm-fresh produce, even if it involves building a farm and doing the work himself, which he once did in the Pacific Northwest.

Fabio Ugoletti was born in Parma, Italy, and spent his childhood in the heart of the Po River Valley, also known as the “Food Valley.” It was here that he learned to appreciate good food and family traditions.  His culinary career began when he started working in luxury hotels and upscale restaurants. He has worked under the direction of important chefs such as Daniele Sera, Massimo Spigaroli, Paolo Vai.

​In the Chianti region of Tuscany he worked as an Executive Chef at Al Gallopapa, a prestigious 1-star Michelin restaurant. Fabio has also worked as a gastronomic consultant and has organized events all over the world in countries including Italy, China, Poland, Sweden, Korea, United States, and Lithuania.  He was also involved in the development of the “new wave” of Italian Cuisine.

No. 10,  8436 W 3rd St, Los Angeles, CA 90048, 310.924.2011. For details and to make reservations, please see:  //www.n10restaurant.com