Our owner and Master Pizza Chef, Salvatore Marasco, came to Sterling straight from Cappella, Monte di Procida — a small fishing village on Italy's Bay of Naples — and he brought the recipes with him. Twenty-five years ago, he started this restaurant from scratch: no investors, no shortcuts, just the cooking he grew up on and a belief that Sterling deserved the real thing.
That idea has never really changed. Long before the sign went up on Dulles Eastern Plaza, the recipes here were being tested, argued over, and perfected in home kitchens — the same sauce simmering for hours, the same dough rested overnight, until the flavor was right, not just fast.
We keep things simple in the kitchen. Our sauce starts with real tomatoes, not concentrate. Our dough is stretched by hand, not pre-formed. Our meatballs, our pesto, our marinara — made the same way you'd make them for people you love, because that's exactly who we're making them for.
