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he Rago and Saccomanno family has been very busy over the past few years, taking their already wildly popular restaurant brand and expanding into even more tasty ventures. Business in Edmonton magazine caught up with Carmelo Rago, Sorrentino’s Restaurant Group’s president and CEO, to learn what’s on the menu. “Five years ago, I decided to make the bold move to add a new concept to the existing Sorrentino’s Restaurant Group,” says Rago. “This was mainly planned for the new generation of the family. Since all four of our sons, Maurizio, Carmelo Jr., Pasquale and Antonio, have made the decision to pursue their careers in the family business, it was important to move ahead with a more modern concept. Hence, the Buco Pizzeria + Vino Bar, a concept which is very contemporary, chic, and casual for all age groups. To date we have three locations.” The locations of Buco Pizzeria + Vino Bar are in St. Albert, Epcor Tower downtown and Windermere. Hailing from Avellino, which is near Naples, Italy, Rago is familiar with authentic pizza and is happy to share with Edmontonians and area the authentic Italian food at Buco. Here diners will find, in addition to pizza, assaggini (small plates), antipasti (appetizers), zuppa and insalate (soup and salads), griglia (grill), pasta (made in-house) and panini. Of course, no visit to Buco is complete without finishing the meal with another made-in-house staple: dolci (desserts)! Buco pizzas are made Neapolitan style, made with just 00 flour, yeast, salt and water. The only things stretching and tossing the pizza dough are the hands of the chefs. No mechanical implements are used, not even a rolling pin. After this hands-on tender loving care, the pizzas are topped and baked in a classic birch-wood oven.
Maurizio Saccomanno
To bring even more of Italy to Edmonton and area diners, Buco uses as many denominazione di origine protetta (aka D.O.P., protected designation of origin) items as possible. That means, the tomatoes, olives and even the cheese come directly from Italian farmers and artisans that are still using old world methods of food production. You can literally taste the authenticity and love of these artisan’s crafts in every single bite.
The Rago and Saccomanno family may be innovating in the kitchen, but the delicious foods, Italian coffee and wine at Sorrentino’s, Buco Pizzeria + Vino Bar, Bistecca Steakhouse + Wine Bar and Caffè Sorrentino are just a few of the reasons behind the restaurant group’s success. At every stage in the journey, the family has realized the importance of moving with the times and being proactive, not reactive, to the changes that affect the hospitality industry.
There is, however, one item on the menu that is a much more modern invention, one that has gluten-intolerant diners rejoicing: gluten-free pizza. Carefully constructed so that everyone can enjoy a delicious pizza, Buco uses gluten-free Italian flour to create a pizza with the taste and texture gluten-intolerant diners crave.
“With the present economic challenges in our industry, future expansion plans are on hold,” admits Rago. “Labour costs have been pushed up by minimum wages, food prices are forever increasing, carbon tax, etc. The challenges are felt by everyone and as a result, the consumer is spending less.”
SORRENTINO’S RESTAURANT GROUP • 40 • 2