Parmesan Pete's traces back to the late 1800s, when the Della Rocca family ran Italian restaurants on York Street in Brooklyn. Four generations later, Chef Peter Della Rocca runs the North Naples restaurant as executive chef and founder, cooking from recipes passed down through the family.
The kitchen turns out classics like veal parm, shrimp fra diavolo, and meatballs, alongside the family's signature marinara sauce and house gravy — recipes the restaurant also bottles and sells by the jar. The dining room leans family-friendly and old-school, with photo walls tracing the family's Brooklyn roots.
Regulars describe a warm, family-like service style and a cozy, intimate room, with generous portions and consistent cooking that keep a steady base of repeat customers coming back.
The kitchen turns out classics like veal parm, shrimp fra diavolo, and meatballs, alongside the family's signature marinara sauce and house gravy — recipes the restaurant also bottles and sells by the jar. The dining room leans family-friendly and old-school, with photo walls tracing the family's Brooklyn roots.
Regulars describe a warm, family-like service style and a cozy, intimate room, with generous portions and consistent cooking that keep a steady base of repeat customers coming back.