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Peppino's Ristorante Serves the Taste of Napoli in Killington, Vermont

By Marina I. Jokic

"My family had been in the restaurant business for years," Lou Illiano, owner of Peppino's, said. Illiano's family had been running their first restaurant in Rutland since the 1980's, and decided to open a second establishment in Killington. Peppino's Ristorante Italiano opened in 1992, the first restaurant on Killington road near Vermont's renowned and eponymous ski destination.

"Our inspiration was my father. He could never go out to eat and be happy because he could always make it better himself," Illiano said.

Originally serving as an Austrian-style ski chalet, the building that eventually became home to the restaurant underwent extensive renovations. Casual and comfortable at its core, Peppino's beckons patrons to relax and enjoy the rich medley of authentic Italian specialties. Over the years, the restaurant has established itself as a flagship Italian eatery in Killington and the surrounding area.

"Choosing Peppino's is a surefire proposition in this area; after 27 years at this location, we stand behind all our dishes, and if you are not absolutely thrilled, we aren't either, and will do whatever it takes to make you happy," Illiano said.

Homemade pasta and flatbreads, piping hot garlic bread, and the finest cuts of beef and veal, and the freshest seafood are just some of the culinary highpoints one can sample at Peppino's.

"Our penne vodka [pasta] is to die for, the French cut 14 ounce bone-in pork chop Gorgonzola is a surefire hit for blue cheese lovers, and our homemade sauces ensure our Parmigiana dishes will knock your socks off," Illiano said. "Our meatballs are some of the best in the business. Ask Corey, he rolled about 5000 this winter."

Particularly popular pasta dishes include the tortellini with prosciutto, peas, garlic, and fresh cream and the primavera with freshly sautéed veggies with Alfredo or Marinara sauce over linguini. Peppino's seafood selection has plenty of variety, serving shrimp scampi sautéed in butter, white wine and garlic; shrimp fra diavolo tossed over linguini; mussels Carmine topped with fried calamari and served with house-made Marinara; and the scrod Livornese sautéed with red onion, Kalamata olives, and capers. Time-tested recipes and the freshest of ingredients have customers coming back time and again to Peppino's.

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About The Author

Marina Jokic holds a bachelor's degree from Connecticut College in Russian and East...

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