A Journey Through Italian Culinary Traditions

When the Gregorini family opened a fine dining restaurant in an industrial park in 1994, it raised some eyebrows. The family wanted to share the cuisine of their upbringing, beyond the spaghetti and meatballs typically associated with Italian food. The menu focused on regional Italian cuisine and wines produced in those areas. Then they began to incorporate local terroir into the menu and experience. The family formed relationships with local farmers and producers, using seasonal ingredients and then eventually growing and producing their own food on-site. Three decades have passed since the Gregorini family started sharing their love for Italian cuisine and although much has changed in the world, Verdicchio Ristorante Enoteca has remained true to its cultural roots.