What makes the perfect dish of pasta?
The sum of all the ingredients combined. Each individual ingredient must be carefully prepared so the combination results in an unforgettable dining experience.
How the flour is milled for the pasta, how the tomatoes are grown before they go into the sauce, even the timing of when the salt is added to the boiling water affects the outcome of the dish.
Sorrentino’s Restaurant Group knows how to create unforgettable dining experiences because they, like their many perfected recipes, are the sum of many individual experiences that when combined, create the perfect recipe for success.
Carmelo Rago didn’t set out to be a restaurateur. He was a social studies teacher when he went for pizza in Castle Downs with his uncle and his father-in-law, Maurizio Saccomanno.
The pizza restaurant was going to close and the family smelled more than delicious pies.
They smelled an opportunity. In 1979 when interest rates were rising and the economy was falling, Rago, who didn’t know the first thing about restaurant management, fell in love with the business and decided to continue the course when the other partners wanted to sell.
The family thought he was making a huge mistake.
They kept asking, “Are you sure about this? You’re just a teacher!”
Rago said yes, so his father-in-law, Maurizio said, “Okay, I’ll help you.”