This weeks specials

  • Burrata special served with roasted tomatoes drizzled with balsamic reduction and grilled bread. 

  • Salmon di Govan, Broiled Salmon in a mascarpone Parmesan cream sauce with rendered bacon and a side of potatoes

  • Mambo Steak Italiano, 12 strip steak topped with fresh mozzarella with sautéed tomatoes, and fresh spinach drizzled with a balsamic reduction and a baked potato 

  • Gnocchi pasta in a light pichio pachio sauce with basil and fresh mozzarella.


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Let Pellegrino's take care of the food for your next event! We now have a Mobile Pizza Oven for off site events! 

Check out our new wheels here.

Events Inquiry

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Growing up in a Italian kitchen, we learned fast the true meaning of quality in the two Southern regions of Italy.

My father came from Calabria, and my mother came from Sicily. Both of my parents came to America, arriving from a boat in New York, in their late teens. My mother met my father while working with my Grandmother in a sewing factory. After they got married, my grandfather opened up Pompeian Restaurant in New York, it was the first side walk cafe in the Village.

Working in a Italian Restaurant is in our blood. At the age of 12 years old, my brother and I started working for my fathers friend in his restaurant. Mr Salvatore Scotto raised us both in the restaurant and guided us to success. There were two things that were like a religion to Mr. Scotto -- Quality and Consistency. He used to say, "No matter what you do, always give your customer the best ingredients and quality and they will remember you for ever!"

In 2000, my brother and I bought our first restaurant and all the fundamentals we learned from cooking paid off! In 2004 & 2005 we won best Italian Restaurant and best Pizza in Central New Jersey. We have now sold our restaurant in New Jersey and moved to Troutman, North Carolina.

Before leaving New Jersey, I went to visit Salvatore Scotto to thank him for every thing he had taught us. Before leaving, he said, "I have one more thing to teach you."

Mr. Scotto has been making fresh mozzarella for 20 years now, and mastered the technique. He'd never told any one his secret, but said it was time to pass it on to me.

Let me tell you how happy I was to know how to make fresh mozzarella! Making fresh mozzarella is one of our daily tasks at Pellegrino’s Trattoria.

Location and Hours

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275 N. Main St., Troutman, NC 28166


Monday - Thursday from 10:00 a.m. - 9:00 p.m.  
Friday & Saturday from 10:00 a.m. - 10:00 p.m.


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