Touted as the country’s very first pinseria, Montesacro is a charming Italian restaurant brand created by Founder and Owner Gianluca Legrottaglie. Eight years ago, Legrottaglie opened the first Montesacro in San Francisco’s SoMa neighborhood and has since expanded to other lively neighborhoods including Brooklyn, San Francisco’s Marina neighborhood and East Bay in Walnut Creek.
Until the debut of Montesacro, America hadn’t yet seen a pinsa, an Italian specialty of hand-pressed pizza straight from Rome. Inspired by the beloved trattorias found along the sidewalks in Italy, every Montesacro location pays homage to the team’s Roman heritage. The menu focuses on Roman culinary traditions and seasonality, with sourcing from sustainable ingredients from local purveyors and pinsas named after the working class neighborhoods of Rome.
Pinsas are similar to pizzas and made from soy, rice, and wheat flour. Crispy outside, yet soft and light on the inside. On the menu are pinsas such as the The Garbatella with Caper Mayonnaise, Mediterranean Tuna, Buffalo Mozzarella, Hot Chili, Pickled Red Onion, and Parsley; MONTESACRO the namesake Montesacro with Rosemary Potato Puree, Artichokes, House Lamb Sausage, Buffalo Mozzarella, and Chili Oil; and the vegan San Lorenzo with Tomato, Extra Virgin Olive Oil Cured Bell Peppers, Zucchine and Eggplant.
We chatted with Founder and Owner Gianluca Legrottaglie on the menu inspiration, the team’s roman heratage and more. Here’s what he had to say.
Montesacro is the United States’ very first pinseria. What exactly is a pinseria and what got you to open this one up 8 years ago?
I found out about pinsa during a trip back to my native neighborhood in Rome eight years ago. The crunchiness and overall texture of this product blew me away. By the time I returned to SF, I decided to import the pinsa flour from Rome to the US and start a pinseria. When we signed the lease for the first Montesacro, I imagined a casual rustic place for people to gather together, enjoying a pinsa with seasonal toppings, that is gentle with the stomach, but a delicious experience for your palate.
Talk about your menu and the stand outs. What is the inspiration for the menu?
The endless inspirations from traditional Roman cuisine are the heart and soul of our kitchen. We like to source local ingredients from the Bay Area purveyors and pair them with some Italian staples. We proudly make simple, authentic food. Take our Grottaferrata pinsa, with tomato, local wild mushrooms, and hot Calabrian chili. Very few ingredients, incredibly tasty.
In the newest opened locations, Montesacro Marina and Montesacro Walnut Creek we are offering an extensive menu, with some classic roman dishes, like Amatriciana, Carbonara, Cacio & Pepe, and Abbacchio (cast Iron lamp chops.)
Brunch is the newest menu offering at the Marina location — talk about what’s special about this menu.
We like to say that we offer a brunch with an “Italian twist”. Our Savory Croissant with avocado and fried eggs is becoming very popular, along with a cocktail list designed by our bar manager Jacopo Rosito. Jacopo revisited some classics with a sexy touch, not to be missed is his take on Espresso martini and Shakerato.
How does Montesacro pay homage to the team’s Roman heritage?
The very true intent when creating Montesacro was to take our patrons on a trip to Rome, without any plane tickets. People who dine at Montesacro are encouraged by our staff to share their food. We make these dished and share their stories. For his incredible Supplì al Telefono (tomato rice croquettes,) our Roman-born and raised chef, Mattia Marcelli religiously uses the recipe from his nonna.
What’s in the works for the holidays and the future for this location?
We opened our latest addition to the group, Montesacro Walnut Creek in mid-November. Right now we are committed to bringing consistency, and a great food experience for our neighbors, family, and friends.
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