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I can't begin to tell you how I felt when I went into Gonzo this evening 7-19-07 with my girlfriends and when I asked if Vinnie was there this evening, the Hostess looked at me very sadly and told me of Vinnie's passing... I am from Nj and Vinnie has been a very dear friend of mine for the past 7 years. From his house down the NJ shore, to Scopa and to Gonzo, I will always remember the dear friend I have now lost. I almost fell on the ground and to this moment am still very shocked. How this news was not posted in any newspaper is just beyond me.. He was one of the most creative, remarkable and funniest people I have ever met, and because there was no mention of it, I couldn't even go to the wake and give him a respectful, friendly Goodbye! I always thought and will always think he was one of the best Chefs ever.. I had a mashed potato and corn pizza tonight Vin, it tasted just like you used to make for me.... I will continue to dine at Gonzo Donna, and more often now than ever.... Rest in Peace good friend, you will be forever missed until we meet again.......
Vicky Iandoli

Vinny was a close friend and supporter of my career and my food. He was one of my biggest fans and I one of his. I was first introduced to him by Mario Batali in 1996 and worked for him at Fresco. With his death I have lost a moral and professional compass and the world has lost a larger than life human being and one of a kind Chef. He treated my family as his family and was never shy to share an opinion. We shared a magical trip to Venice a few years back which was made all the more interesting by having Vinny as a tour guide (the most autocratic tour guide on the face of the earth, but he was always right !). We dined together twice in the week before his death and I am now grateful to have spent those few hours with him. I think of him everyday.
Joseph A Cacace

Thanks for picking this up, Ed. When we heard he had passed away we tried in vain to find some real information about what happened, when and if any memorials were being held. Anyway, your eulogy was beautiful; he was a wonderful cook and a terrific guy. I can see him pulling his private stock of balsamic vinegar, aged for 100 years, out of his pocket to drizzle over our steak. We didn’t have the heart to tell him that the steak was so good, it didn’t need it! Ciao….