Anna Savino, your chef’s great-grandmother, opened a small Italian restaurant called Pete’s in Brooklyn in 1894 using her own family recipes. In 1910, her daughter Rachella and son-in-law Pietro Della Rocca took the tradition of Pete’s to a larger location.
The restaurant moved to Sheepshead Bay, then Coney Island and lastly to the corner of Myrtle and Carlton in 1940. When they got home after WWII, Pietro’s sons, Dominick and Alphonse, helped make it a culinary landmark.
In 1970, the brothers opened Della Rocca’s in Bay Ridge where, as a boy, chef Peter Della Rocca first learned the restaurant business and pursued his passion for the culinary arts.
Peter opened TuFoli in Somerville, New Jersey in 1993 and Allegro-Tu in 1997 to excellent reviews from The New York Times. Zagat Survey rated Allegro-Tu the area’s finest new restaurant. When he moved his family to Naples in 2000, Peter served as an executive chef, private chef and caterer.
In 2010, Peter opened Parmesan Pete’s Italian Kitchen in Bonita Springs. The restaurant moved to its current Naples location in 2012. He also launched Peter’s Cuisine, a private chef and catering service, to introduce his full repertoire of culinary creativity.
Today, we hope you enjoy what has defined four generations of the Della Rocca family—lovingly prepared, authentic Italian cooking.