La Nostra Storia
Three generations. One family. A passion for authentic Italian cooking that crossed the Atlantic.
From Napoli to Maryland
The Perozi story begins in a small trattoria on a cobblestone street in Naples, where Nonna Rosa Perozi spent her mornings hand-rolling gnocchi and simmering her legendary Sunday ragu. The aroma drifted through the neighborhood, and neighbors became regulars, then family.
In 1998, her grandson Marco carried those same recipes — handwritten on stained index cards — across the Atlantic and opened the first Perozi Kitchen in Bel Air, Maryland.
Today, three generations work side by side. Pasta is still rolled by hand each morning. Tomatoes still come from San Marzano. Olive oil still pressed within 48 hours in Tuscany. Nonna would approve.
The Perozi Timeline
The Perozi Promise
Imported from Italy
San Marzano DOP tomatoes, Parmigiano-Reggiano aged 24 months, extra virgin olive oil from Tuscan groves — sourced directly from the families who produce them.
Fresh Every Morning
Pasta made from scratch before sunrise. Sauces simmered slowly, never rushed. No freezers, no microwaves — just the way Nonna taught us.
Family at Heart
When you walk through our doors, you are family. Three generations in the kitchen, and a dining room filled with the warmth of an Italian Sunday dinner.
Come Be Part of Our Story
Experience three generations of Italian tradition. Browse our menu and join us tonight.
