Welcome to the award-winning San Pietro, proclaimed as "the best and most authentic Italian restaurant outside of Italy" by the Italian government, media and culinary organizations.

We believe in "nourishing body and soul," which is the wisdom of our Salerno ancestors from southern Italy. We keep this philosophy alive in our culture and cuisine.

Fusion cuisine and other culinary trends may come and go, but the directors of San Pietro have remained faithful to an ancient tradition based on the great Salerno School of Medicine, from the 10th through the 12th centuries. Not only was the Salerno School the first medical college in the West, but it was the first to open its doors to women and almost every religious belief. The Salerno School advocated a healthy, well-balanced diet, regular exercise and a low-stress lifestyle. It is a remarkable prescription that could be written today.

True to this tradition, we turn fresh vegetables into the centerpiece of every dish on our menu. Each week, we fly in a unique variety of fish from the Mediterranean's glistening seas, including John Dory and the treasured anchovies from the Ischia Coast. To be heart-smart, we use only the finest extra virgin olive oil, with 0 percent acidity, from our family's estate in Salerno.

Our cellars are stocked with the most prestigious wines in the world, and we are proud to serve our patrons the most comprehensive selection of southern Italian wines available, including grapes of antiquity like Aglianico.

To nourish the soul, San Pietro also promotes the history and culture of Italy, whether it is preparing an ancient feast of Roman dishes for the Italian government, or promoting a new book reflecting Caesar's empire.

In today's world, preserving a culinary history is essential in keeping one's cultural identity. Welcome to San Pietro, where antiquity is a lively affair.

-- Gerardo Bruno,
President

Antonio Bruno,
Executive Chef, San Pietro

Antonio Bruno is Executive Chef of San Pietro, and the inspirational force behind the restaurant's historic cuisine, which focuses on the healthy, vivacious tastes of Campania, in southern Italy. Born in 1957 in Salerno, Antonio graduated from the Culinary Institute of Potenza in 1973. Looking back, Antonio feels that the Institute was the best boot camp for a culinary education because professors would give students only three ingredients to build a menu: olive oil, vinegar and tomatoes.

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