For owner, Pietro Sasso, being on the cutting edge of fine Italian cuisine means not being on the edge at all. It is to honor the Italian principles of quality, freshness and simplicity. In this spirit, Pietro’s Gran Sasso purchases, prepares and presents only seasonal and authentic fare.
A native son of Calabria, Mr. Sasso describes himself as Italian with a capital “I”. Recently, out of love and honor to his family’s legacy, he purchased land adjacent to his ancestral home in Marina Di Gioisa Jonica, Calabria. With a love of the land that stems from working alongside his grandfather, Pasquale Gallo, Pietro set out to extend his agricultural knowledge. He now produces and bottles his own olive oil, wine and after-dinner liqueurs, such as Bergamotto, Mandarino, Limoncello, Mirto and Zibibbo, a special dessert wine. Pietro brings immense passion, wisdom and character to Gran Sasso’s 100 bottle—and growing—wine list, and to the personality of its gastronomy.
Mr. Sasso awaits the arrival of Chef Luca Casadio, honored by the Chefs of America as a member of its “America’s 2000” list. Mr. Casadio cut his teeth at three-Michelin starred restaurants in Italy and France, as well as notable establishments in New York City and across United States. Born in Ravenna, Italy, Mr. Sasso and Chef Casadio began their decades-long friendship and professional collaboration when Pietro employed Chef Casadio’s wife at his Manhattan-based restaurant venture, “Sasso”, in the mid-nineties. Chef Casadio is a master at hand making Italy’s pièce de résistance—pasta. However, his palate highpoints his predilection for fish, meat & vegetables within the Italian triad principle of quality, freshness & simplicity.