This November, Ferraro’s Ristorante celebrates its 40th anniversary, a rare milestone in the ever-evolving Las Vegas dining scene. What began in 1985 as a modest six-table deli and pizzeria founded by Gino and Rosalba Ferraro has grown into one of the most acclaimed Italian restaurants in the world. Recognized by Gambero Rosso with its highest honors for both cuisine and wine, Ferraro’s has built a reputation that blends authenticity, family tradition, and warm Italian hospitality.

Still family-owned and operated, the restaurant’s enduring success now spans generations, with executive chef Mimmo Ferraro continuing the legacy his parents began nearly four decades ago. Under his leadership, Ferraro’s remains rooted in its Calabrian heritage while embracing innovation in both flavor and presentation.

In a recent conversation, Gino and Mimmo Ferraro reflected on the challenges of building a business as Italian immigrants, the philosophy behind “authentic” Italian cuisine, and the values that have guided their family enterprise from its humble beginnings to international recognition.

1. What were the biggest challenges you faced as young immigrants starting a new life in the U.S.?

When I came to America from Calabria at 12 years old, everything in the United States was unfamiliar, from the food to the customs, even the pace of life. But what my wife Rosalba and I did know was how to work hard. We learned quickly that success here wasn’t guaranteed and that it had to be earned every single day. There were long hours and moments of doubt but also great opportunity. I always believe if you stay humble, work honestly and put passion into what you do, this country gives you a chance to build something extraordinary, and that’s what we did with Ferraro’s.

2. Ferraro’s is a family business, with your son, Mimmo, as executive chef. How have you balanced tradition with innovation across generations?

Ferraro’s began in 1985 as a small deli and pizzeria with just six tables. Overtime, it has evolved into a fine dining restaurant known around the world for its authentic Italian cuisine, but our heart has never changed. We still prepare many of the same recipes my mother taught me growing up in Calabria. Simple and flavorful dishes made from scratch with love. Mimmo has brought his own modern vision to the kitchen, elevating our presentation and introducing refined techniques while keeping our roots intact. That balance between honoring tradition and embracing innovation is the essence of Ferraro’s and what keeps it thriving 40 years later.

3. What does “authentic Italian cuisine” mean to you?

To me, authentic Italian cuisine isn’t about overly complicated techniques, it’s about simplicity, using seasonal flavors and fresh ingredients. We don’t over season our food with too much garlic or spices to mask the taste. Instead, it’s about highlighting each ingredient’s natural flavor.

4. Ferraro’s is known for house-made pastas, Osso Buco, and more. What’s one dish that best captures the spirit of Ferraro’s?

Without question, our Osso Buco. It’s a classic that has been on the menu since the beginning. Braised for hours until it’s tender enough to fall off the bone, it is cooked with time, care and patience. It’s the kind of dish that brings people together and makes them feel at home.

5. As a certified sommelier, what role does wine play in the overall dining experience?

Wine is as much a part of Italian culture as food. A great wine pairing can elevate every bite. Our wine program is something I’m deeply proud of. We’ve spent decades curating more than 1,800 labels and 22,000 bottles, and in recent years, we earned Gambero Rosso’s highest “Tre Bottiglie” (Three Bottles) award for our wine list, making us one of only a few restaurants in the world to receive that honor alongside their top award for cuisine.

6. With more than 22,000 bottles in your wine collection, what’s one hidden gem or personal favorite you’d recommend?

I’ve always had a deep love for Nebbiolo, which produces two of Italy’s greatest wines: Barolo and Barbaresco. Some of my favorite traditional producers include Giuseppe Rinaldi, Roagna, Giacomo Conterno, Bartolo Mascarello and more. To me, they represent the very best of Italian winemaking. I also have an affinity for a remarkable Bordeaux-style blend from Trentino called San Leonardo.

7. After 40 years in business, what are you most proud of?

I think we’re an enduring symbol of the American dream. We’ve grown from a small deli and pizzeria to just one of 33 restaurants outside of Italy, and just eight in the United States, to have received the “Tre Forchette” – or three Forks – award from Gambero Rosso International.

Over the years, we’ve also employed hundreds of individuals across the valley, including 110 currently at Ferraro’s. We’ve supported countless community organizations, including donating more than $30,000 annually to UNLV, Bishop Gorman High School, Shriners Hospitals for Children, St. Jude’s, St. Francis Elaine, Speedway Children’s Charity Drive, Wayne Cassard Foundation and NV Childhood Cancer. Thanks to the ongoing success of Ferraro’s I’ve also been personally able to donate more than $100,000 over the past 25 years to the National Center for Missing & Exploited Children.

8. What’s a behind-the-scenes moment that guests would be surprised to hear about?

When I take guests on a tour of our wine cellar and kitchen, they’re always amazed by how spotless everything is, especially on a busy night. What surprises them the most is that every single dish at Ferraro’s is made to order with no shortcuts or reheating. Just fresh ingredients prepared with care in the moment. That’s what sets us apart. Our kitchen reflects the same philosophy as our food: clean, fresh and rooted in simplicity.

9. What’s next for Ferraro’s? Any new projects or ideas on the horizon?

Right now, we’re preparing for a special white truffle dinner this December featuring winemaker Giorgio Rivetti of La Spinetta. It’s going to be an extraordinary evening celebrating some of the rarest Italian ingredients and finest wines in the world. It’ll be a perfect way to close out our 40th anniversary year and toast to the future of Ferraro’s.

10. What advice would you give to young couples hoping to build a life and business together?

Never lose sight of your shared vision. Running a business together is not easy because it demands trust, communication and sacrifice. My wife Rosalba and I built Ferraro’s from the ground up, and there were many late nights and tough decisions along the way. But we always faced challenges together. If you treat your partner with the same respect you show your guests and keep love at the center of everything, you’ll build a lasting legacy.

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Yvon Lux is the editor of her Apple News channel covering lifestyle news and current events. When she’s not busy writing about impactful brands and standout products, she and her husband can be found snuggling with their emotionally needy, perpetually sleepy golden retriever, or she’s chipping away at her Juris Doctor. Connect with her on Instagram and subscribe to her Apple News channel.