Eight years ago, La Parolaccia Osteria Italiana started out as a modest space. Then the businesses on either side of them closed, and they gained a duo of dining areas, a dessert station and wood-burning pizza oven. Their pasta is simply made 'at the moment' with fresh ingredients, like how they do back home in Rome. The next time you're in the neighborhood, check out their regional dinners from Sicily, Tuscany, Umbria and Veneto.
Read our interview with Stefano Procaccini of La Parolaccia Osteria Italiana, Part One.
And now, on to Part Two . . .
When you're not in the kitchen cooking, what are you doing?
I go out to dinner with my wife whenever I have the chance. My two kids both work here, so I see them pretty often, even if we don't get much time to talk. Usually on a Sunday morning, I like going on motorcycle rides with my friends and my Harley. We usually like to go by the ocean and get lunch. It's always beautiful here.
How did you end up in Orange County?
I love to travel and see new places. My friends and I always had this dream to come to California. We like it here. The people are really nice. I had a pizzeria in Italy before coming here. I traveled back and forth a lot before our family planned to come out and stay. I worked in a few different restaurants before deciding I needed to work for myself.
]
Hardest lesson you've learned:
Sometimes I love to trust people, but sometimes I trust them too much.
What's your favorite childhood memory?
Summer vacations spending all day at the beach with my family. We'd go fishing and have nice family dinners at night. I love to scuba dive, so there's gotta be an ocean whenever we go on vacation so I can dive and go look at my fish [Editor's Note: He also owns a large aquarium at home, so when he's not in Long Beach he's looking at his fish.]
Are you superstitious; if so, about what?
When a black cat crosses in front of me, I turn around. I don't go under ladders, either.
What were you doing five years ago?
I was working here, and also with The Patina Group in Downtown Disney.
Do you have any skills that are non-food related?
I like to grow tomatoes and fresh herbs (like basil) when I have free time.
What would you be doing if you weren't in this business?
I've tried office jobs and sales jobs, but I don't know. I used to be a lifeguard, but that's more of a summer job. I also used to be a swim instructor in the winter.
La Parolaccia Osteria Italiana is located at 2945 E Broadway, Long Beach, (562) 438-1235; www.laparolacciausa.com.
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!
A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.