Est. 1997

Embracing Tradition

The first known Italian food writer was a Greek Sicilian named Archestratus. In the 4th Century B.C., he spoke of using: "top quality seasonal ingredients", and added that "flavors should not be masked by spices, herbs, or other seasonings" while stressing the importance of simple preparations.

Caffe Riace embraces these ancient traditions using seasonal ingredients from our private farm to create the best of Sicily and the best of California in a perfect pairing of flavors.