Il Basilico Trattoria

Specialties

Il Basilico owners, Anna and Sal Di Pierno, opened their Italian Trattoria in 2006. Their Italian food expertise began during childhood in Naples, Italy, where they grew up learning authentic dishes alongside their Mother, Mama Pia.

Sal became a Chef in Italy. He has honed his skills in specialized pizza and bread. His creativity shows in the unique pizzas he presents daily. Sal also believes in offering «Slow Food», which is the art of dining and savoring food through several, slowly presented courses.

After gaining authentic Southern Italian cooking knowledge from home, Anna attended Culinary School in Naples. She specializes in «Modern Cuisine», healthy and organic approaches to meals, and yet her delectable desserts exemplify her love affair with food!

These two 2013 Blue Ribbon Award winners for Baltimore County Restaurant Week desire to give their customers a wide array of choices from «Traditional to Contemporary». Also, they occasionally offer Modern Italian cuisine, especially in January and August for the Baltimore County Restaurant Week.

Their combined creative talents drive them to continue to offer «American Traditional Italian» food, which was made popular in the United States by Americans with an Italian heritage.

They remain passionate about food being a «State of Mind» which not only develops sweet memories, but also develops an immediate culinary delight to the palate. They long for customers to linger, and experience Italy!

History

Established in 2006.

Il Basilico trattoria Italiana, was born with another name Pastablitz of Timonium, name choose by our original partner, who had lived in the States for more than 30 yrs. We agreed, because we thought that for Americans was too hard to pronounce the Italian original nam. Also, we wanted to adapt our self with the fast speed of the American-​way of dining out, so blitz sounded good. After 5 years, our customers pushed us to use the Italian name because they found it more authentic and appropriate to our cousin. With the time we learned that Americans love the Modern Cousin and love dining with calm and taking their time (when they have time). Sal, my brother has always worked into the restaurant’s business in Italy. He had the privilege of working in same of the most famous restaurant in Naples. I took many classes of Italian Modern cousin in Naples at the Parkers Hotel. We fall in love with the Timonium area and we have built our business with all the love and passion.

Meet the Business Owner

Anna and Sal Di PIerno A.

Business Owner

Anna and Sal Di Pierno were born in Naples, Italy.

We moved to the States in 2000. We had some work experience in Baltimore to learn more about the American’s way of dining.

We decided to offer the Italian– American dishes, made classic by Americans nationwide with and Italian heritage. However, we wanted to be true to our roots, so we also offer the traditional Italian dishes, just like the ones Mamma Pia made back home. She travels to America to visit us and the fact that she appreciates our sauces, makes us very proud. The hardest part was to offer the contemporary Italian cuisine. It was hard to achieve, because is very expensive to import ingredients from Italy. We wanted to keep our prices reasonable. However, we got good deals and this allowed us to offer slow, healthy and contemporary food to our customers, including delicious desserts. Of course, as Neapolitan we offer the famous pizza. Sometimes, Sal makes as a special the personal pizza «Regina Margherita».