Home Of The Biggest Meatball in NC
Dec. 17, 2018
Growing up in an 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 sidewalk cafe in the Village.
Working in an 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 forever!"
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 everything 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 anyone 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.
Tuesday - Thursday from 10:00 a.m. - 9:00 p.m.
Friday & Saturday from 10:00 a.m. - 10:00 p.m.