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Macchialina - Macchialina’s Calabrese Chocolate Liqueur


“The combination of spice from the Calabrian chilies, with the sweetness from the cocoa all while serving it icy cold from the freezer, is what makes this a harmonious experience.” - Jacqueline Pirolo

This recipe contains alcohol



"Restaurant Workers’ Community Foundation is the charity I chose to work with. They address quality-of-life issues that disproportionately affect restaurant workers such as racial justice, support for the immigrant community, mental health and substance abuse issues, gender equity, sexual violence, and wage fairness." - Jacqueline Pirolo



Jacqueline Pirolo never intended to pursue a career in the restaurant industry, but she knew she wanted to build a family business inspired by her native cuisine and her upbringing. 

Born in Italy and raised stateside in an Italian household with three older brothers, Pirolo took her first dive into the culinary industry waiting tables at a lively Italian eatery while earning her bachelor’s degree in Busines Marketing from the State University of New York.

Upon graduating, Pirolo worked as a Production Coordinator at the Gravity Visual Effects House for a short while but soon returned to the restaurant industry in 2011. Together with her brothers, they opened The Saint Austere in Brooklyn, New York where she served as owner and general manager. Pirolo has overseen every detail of The Saint Austere since its inception, and many would attest that the restaurant’s overwhelming success could be accredited to her skillful management. 

Pirolo now oversees the beverage program as well as day-to-day operations of the award-winning rustic Italian eatery, Macchialina, where she has garnered a Pineapple Award for Best Sommelier (2018) and a Wine Spectator Award (2019). She was also featured another time in Wine Spectator for her “small but mighty” wine list. 


820 Alton Rd
Miami Beach, FL 33139



Story Plate: What are your top three go to restaurants in your hometown (Miami Beach)?
Jacqueline Pirolo: Stanzione 87, Boia De, Jaguar Sun

SP: What’s a must have item in your kitchen and why?
JP: Bel Paese Crema cheese is always in my fridge. Growing up my mom always put a dollop of this in my pastina and to this day I still recreate this simple dish for myself. 

SP: If you could only eat one thing for the rest of your life, what would it be and why?
JP: My brother’s penne with broccoli stufati. He has a technique where after he sautees the broccoli rabe, he blends it slightly (using a stick blender) which allows it to coat the pasta so perfectly! 

SP: Who/what inspired you to get into the culinary industry? 
JP: My first restaurant job while I was in college was at an Italian restaurant located in Huntington NY, called Joanina. I took a job waiting tables part time during my summers back home and ended up working there for just over 4 years. I realized the passion and dedication the owners had for food and wine, and just how awesome it was that they were making a career out of it. I remember when I opened my first restaurant I was so proud to have them in for dinner. I still keep in touch with them and visit any chance I get. 

SP: How do you manage stress, what advice can you give your fellow girl bosses?
JP: Not sure how well I manage it, but I certainly do try. It is all about being sure to disconnect completely, for me (I try) at least one day per week to not look at any work related items. You also have to have complete trust in the people you hire. A work/life balance is what it's all about- find time for yourself each and every day or else it becomes easy to just get caught up in answering emails and working all day long.


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