Chef Daniel Rabice

10/19/2026

Catering all Holiday parties. Book now

10/09/2026

Ask a man how he’s doing, and you’ll often hear, “I’m okay,” “Staying busy,” or “I’m good.”

Sometimes that’s the truth. Sometimes it’s just easier than opening up and getting interrupted, lectured, or handed advice he never asked for.

A lot of us have learned to keep things to ourselves because the moment we tell the truth, someone starts telling us what we should do—before we’ve even finished talking.

Sometimes we just need to vent. To get something off our chest. To feel heard without having to defend how we feel.

The next time someone opens up to you, let them finish. Don’t rush to fill the silence or solve their problems.

Just listen. Sometimes that’s all we’re asking for.

Love+Respect
Daniel

10/04/2026

Chef burnout is real.

You can love what you do and still be exhausted by everything it takes to do it.

The long hours. The heat. The constant decisions. Making sure every plate is right while handling staffing, ordering, food costs, and whatever problem walks through the door next.

Even on your day off, the phone rings. Your body is home, but your mind is still in the kitchen.

Sometimes that exhaustion shows up as a short fuse, silence, or having nothing left to give when you finally get home. The people closest to you get whatever energy is left—and that weighs on you, too.

I take pride in being dependable. In showing up. In finding a way. But I’m learning that being someone everyone can count on has to include taking care of myself.

Behind the chef coat is a human being who needs rest, appreciation, and a little room to breathe.

To my fellow chefs feeling worn down: you don’t have to run yourself into the ground to prove you care. You’ve already shown that through years of hard work.

Love+Respect
Daniel.

10/02/2026

Happy Heavenly Birthday, Dad. ❤️🙏

Today, October 1st, will always be your day. I wish I could pick up the phone, hear your voice, and tell you happy birthday one more time.

The years pass, but I still miss you. Some days it’s a memory that makes me smile. Other days, it’s something I wish I could share with you—or a moment when I could really use my dad.

Today, I’m remembering you with love and gratitude for the time we had. I hope I’m making you proud.

Happy Birthday in Heaven, Dad. Forever loved, forever missed, and always in my heart.

Love,
Daniel ❤️

10/02/2026

🍂 Fall flavors are coming to Bocelli Modern Italian!

Fresh, locally made Pumpkin Ravioli, Autumn Garden Ratatouille, Fall Harvest Chopped Salad, and my longtime favorite spaghetti squash side—finished off with Pumpkin Cannoli.

Comforting autumn flavors, fresh ingredients, and a little love from my kitchen to your table. 🤌🇮🇹

Which one are you trying first?

Love+Respect
Chef Daniel

09/30/2026

Some men stay awake until 1, 2, even 3 in the morning, knowing they have to be up early. They’re exhausted, but those quiet hours feel like the only time that belongs to them.

The phone stops ringing. Nobody needs an answer, a favor, or another problem solved. For a little while, they can put down the weight they’ve carried all day and just breathe.

I understand that feeling. Sometimes you’re tired enough to sleep, but you’re not ready to give up the peace.

To the men who know exactly what I mean—you deserve a moment to yourself during the day, too.

Love+Respect,
Daniel

09/25/2026

Tonight’s special at Bocelli: **Taleggio Quattro Formaggi Gnocchi** 🍄

These locally made, oversized cheese-filled gnocchi are tossed with shiitake, oyster, and button mushrooms, crispy pancetta, and sage brown butter. We finish the dish with toasted walnuts and delicate shavings of imported DOP Parmigiano Reggiano.

Rich, savory, and made for a night when you want to slow down and enjoy every bite.

**Available while it lasts —

09/25/2026

Procrastination is expensive.

Nothing is going to come to you just because you want it. If there’s something you want to build, change, or accomplish, you have to get up and do the work.

Stop blaming other people, your work schedule, or how busy you are. I know what it’s like to have a full plate. But waiting for the perfect time can turn into years of standing still.

Every day you put it off costs you time you can’t get back—and opportunities that could have put money in your pocket.

Start today. Even one step counts. Just don’t keep telling yourself “tomorrow.”

Love+Respect
Daniel

09/17/2026

This sold really well,
so we are Doing it again starting today and all weekend...Scharole & Beans!

🇮🇹 **SCAROLE & BEANS — ** 🇮🇹

Or, as I say it: **“Scharole & Beans!”** 🤌

**The slang was born** in the tight-knit Italian immigrant communities of New York, New Jersey and Philadelphia, where the regional Neapolitan pronunciation of *scarola* evolved into Italian-American pronunciations and phonetic spellings like *schadool*, *shkadole* and *schadoll*.

However you pronounce it, this is true old-school Italian comfort food:

Fresh, locally made orecchiette pasta tossed with spicy Italian sausage, sautéed escarole, cannellini beans and garlic in a savory broth, finished with extra-virgin olive oil and Pecorino Romano.

A little taste of the old neighborhood, right here at Bocelli Modern Italian. 🇮🇹👨‍🍳

09/17/2026

New Location Largo Horizon City Hall Building!!

Bocelli Modern Italian , the South Tampa restaurant known for its housemade pastas, live music, and Utica-style chicken riggies, is opening a second location in downtown Largo. The restaurant is planned for 40 West Bay Drive at Horizon West Bay , Largo’s new mixed-use development anchored by Cit