While growing up in Reggio di Calabria, Italy, Paolo Siciliano acquired a passion for traditional southern Italian food from his mother, Maria, who cooked for his family every day. After moving to the United States, Siciliano pursued his dreams of serving fresh pastas baked with mozzarella cheeses, opening his first restaurant in 1981.
The restaurant has always been a family business, with all nine of the Siciliano children working at the restaurant at points in its history. Today, Paolo's son Brian serves as a chef, adding his own twist to the family recipes as his crew bakes pans of the restaurant's complimentary buttery garlic rolls alongside their housemade lasagna. After spending 21 years under the same roof, baking manicotti and preparing fresh dough, Paolo and his wife Fran decided to upgrade to a new location, where Roman-style columns flank booths, and vivid paintings depict gondoliers reaching out through the frame to grab diners' plates of tiramisu.