THE PICCOLINO STORY
A Sicilian by way of Chicago, from a family of Sicilian chefs and restaurateurs. He made a name for himself, serving Orange County for 30 years. Destiny plays a big part in people's lives at times; Sal's destiny was to be in the restaurant business in California from a very young age. He was born in Chicago in the late 1960s to Sicilian immigrants and raised in the family restaurants his parents owned.
Sal's father left Sicily and his family's restaurants to migrate to America with his wife, Caterina. They immediately opened Congresso Restaurant, which is still open in Chicago. They later opened Victors Pizza and La Cantina Ristorante Italiano.
As Sal was growing up, Mom and Dad had decided that Chicago was a cold place to live and winters were long and hard to adapt to from the warm island of Sicily. 1978, they informed little Sal that they were returning to their homeland. Then, little Sal (12 at the time) decided he was running away from home and heading to California. The only problem was he decided to take advice (fortunately) from his troop leader in the Boy Scouts, and Mr. Barney brought him back home to his parents, informing them of his thoughts.
Dad told him that if he went back home (like he had a choice), they would spend some time in California before leaving for Italy, and he could finally visit Disneyland, Magic Mountain, Knott's, and all the other places he had hoped to see. So away they went. After a month in California, they arrived in Italy in December 1978.
Dad immediately remodeled Grandma's old grocery store, bringing the best eatery to their hometown of Altavilla Milicia in the province of Palermo. Still, when he goes back today, people ask him if he is going to reopen. We miss your food.
After a decade of Italy, Hollywood remained in Sal's mind, and he informed Dad he was going on vacation, to you know where in the summer of '89. Dad kept calling to find out when Sal returned home; the answer was always next month.
Sal was laying the groundwork for his permanent stay in California. His dream was a restaurant where he could continue the philosophy of Mom and Dad, "make what you know, don't do what you don't know and do it with warm passion, keep it simple and of quality."
Sal began refining his skills and learning the new market at Claudio'd Italian Restaurant in Downey, eventually landing a job with Spectrum Foods in the early 1990s, serving as Manager of Chianti & Cucina in Hollywood. His dream had come true; he got to meet and serve many Hollywood stars, including Brad Pitt, Al Pacino, Steve Martin, and Danny Di Vito, among others.
In the meantime, he married Joey, and daughters Cortney and Caterina came along. As the family started shaping Joey wanted Sal out of Hollywood. In the mid 90's Sal's request for a transfer got accepted, the next assignment with Spectrum was the helm of Prego Ristorante in Irvine (1997), Ca. He was later promoted to Executive General Manager for the Prego Concept (2002), which included stores in Irvine, San Diego, Beverly Hills, Rancho Mirage, San Francisco, Walnut Creek, Los Angeles, and Sherman Oaks.
When Salvatore IV came along in early 2006, the move was on the way, and while Dad was calling Piccolino his newborn, the girls had found the perfect name for Dad's new adventure.
After a decade at Spectrum, Sal felt ripe for his own adventure. He purchased an existing restaurant in Mission Viejo (Ennio's, 2007). He turned it into what he knows best: a charming Italian eatery with a second-to-none extensive wine list, a menu that offers fresh fish daily, homemade kinds of pasta, and specialties passed on for generations. It is also known as Piccolino Ristorante Pizzeria.
Arrivederci, a presto
Salvatore Faso
Chef Proprietor
Sal's father left Sicily and his family's restaurants to migrate to America with his wife, Caterina. They immediately opened Congresso Restaurant, which is still open in Chicago. They later opened Victors Pizza and La Cantina Ristorante Italiano.
As Sal was growing up, Mom and Dad had decided that Chicago was a cold place to live and winters were long and hard to adapt to from the warm island of Sicily. 1978, they informed little Sal that they were returning to their homeland. Then, little Sal (12 at the time) decided he was running away from home and heading to California. The only problem was he decided to take advice (fortunately) from his troop leader in the Boy Scouts, and Mr. Barney brought him back home to his parents, informing them of his thoughts.
Dad told him that if he went back home (like he had a choice), they would spend some time in California before leaving for Italy, and he could finally visit Disneyland, Magic Mountain, Knott's, and all the other places he had hoped to see. So away they went. After a month in California, they arrived in Italy in December 1978.
Dad immediately remodeled Grandma's old grocery store, bringing the best eatery to their hometown of Altavilla Milicia in the province of Palermo. Still, when he goes back today, people ask him if he is going to reopen. We miss your food.
After a decade of Italy, Hollywood remained in Sal's mind, and he informed Dad he was going on vacation, to you know where in the summer of '89. Dad kept calling to find out when Sal returned home; the answer was always next month.
Sal was laying the groundwork for his permanent stay in California. His dream was a restaurant where he could continue the philosophy of Mom and Dad, "make what you know, don't do what you don't know and do it with warm passion, keep it simple and of quality."
Sal began refining his skills and learning the new market at Claudio'd Italian Restaurant in Downey, eventually landing a job with Spectrum Foods in the early 1990s, serving as Manager of Chianti & Cucina in Hollywood. His dream had come true; he got to meet and serve many Hollywood stars, including Brad Pitt, Al Pacino, Steve Martin, and Danny Di Vito, among others.
In the meantime, he married Joey, and daughters Cortney and Caterina came along. As the family started shaping Joey wanted Sal out of Hollywood. In the mid 90's Sal's request for a transfer got accepted, the next assignment with Spectrum was the helm of Prego Ristorante in Irvine (1997), Ca. He was later promoted to Executive General Manager for the Prego Concept (2002), which included stores in Irvine, San Diego, Beverly Hills, Rancho Mirage, San Francisco, Walnut Creek, Los Angeles, and Sherman Oaks.
When Salvatore IV came along in early 2006, the move was on the way, and while Dad was calling Piccolino his newborn, the girls had found the perfect name for Dad's new adventure.
After a decade at Spectrum, Sal felt ripe for his own adventure. He purchased an existing restaurant in Mission Viejo (Ennio's, 2007). He turned it into what he knows best: a charming Italian eatery with a second-to-none extensive wine list, a menu that offers fresh fish daily, homemade kinds of pasta, and specialties passed on for generations. It is also known as Piccolino Ristorante Pizzeria.
Located in Mission Viejo, Piccolino Ristorante serves some of the best Italian inspirations in Orange County. Piccolino retains its Sicilian philosophy and passion for food by combining traditional old-world flavors and contemporary infusions. When Salvatore Faso opened Piccolino Ristorante in 2007, his goal was simple: to combine his lifelong experiences in the finest Italian restaurants with the finest ingredients, authenticity, preparation, and his passion for the Canyon and its surrounding communities. Piccolino Ristorante serves regional Italian cuisine, including artisan-made pasta, fresh wild-caught fish, and the finest meats and poultry on the market daily. Vintage décor, white tablecloths, and candlelit tables provide a romantic dining experience. Buon Apetito & Mille Grazie!
Arrivederci, a presto
Salvatore Faso
Chef Proprietor