If you’ve ever wandered along Ocean Boulevard in Stuart and caught the scent of fresh seafood, roasted pistachios, or handmade pasta wafting through the air — you may have stumbled across Pepe & Sale. And if you stepped inside, you likely didn’t just eat well — you were welcomed like family.

We sat down with Eric Cavallaro, co-owner of Pepe & Sale alongside his wife Maria, to explore the inspiration behind their beloved Italian restaurant, how their Sicilian roots shape every plate, and what makes Stuart the perfect home for their culinary dream.

Sicilian Roots: More Than Just a Flavor

Q: Both you and your wife are Sicilian — how much do your roots influence the recipes and philosophy at Pepe & Sale?

Completely. It is our identity. It’s how we welcome people into our homes. It’s our desire to “fare figura” — to impress not to be important, but to leave an impression of family, hospitality, humility, and genuineness.

Q: What are some traditional Sicilian flavors or dishes that you’ve brought to the menu?

Our menu is traditional Italian, but of course you’ll find strong Sicilian elements: fresh fish, pasta, and pistachio. In some parts of Sicily, pistachios are practically currency.

Q: Are there specific Sicilian ingredients or techniques that Florida diners especially love?

By far, the Octopus Carpaccio — the north may claim it, but that octopus definitely comes from Sicilian waters. Also, the paccheri al pesto di pistachio with shrimp, and our house-made pistachio ice cream — all straight out of Sicily.

The Concept of Pepe & Sale

Q: How did the idea for Pepe & Sale originally come together? Was Stuart always the plan?

We love Stuart. For us, it was logical — like adding Stuart to our family.

Q: The name Pepe & Sale (“Pepper & Salt”) is simple but symbolic. What does it mean to you?

These are the basics of any table. Without them, food is tasteless — no meaning. Come un macaroni senza sale!

Q: How do you balance honoring tradition with offering something unique and modern?

There’s always a fine line between what’s traditional and what’s publicly acceptable. But we love introducing new flavors — it’s our opportunity to connect, to share, and to surprise our customers.

Culinary Approach: More Than Just Red Sauce

Q: Many people associate Italian food with red sauce and pasta. How do you surprise or educate your guests?

It’s a constant challenge. But when someone’s surprised by our menu, it becomes a valuable moment — a chance to educate, to connect, and to create a reason for them to come back.

Q: What dish best represents you and your family’s culinary heritage?

Zuppa di cozze e vongole. Paccheri al pesto di pistacchio. Agnello in crosta di pistacchio. These are dishes we’ve shared at home for years.

Q: You also have a strong wine list. How involved are you in the wine selection?

Oh yes — it’s taken a lot of work and research. We carefully select grapes that pair well with our menu and represent who we are. You’ll find wines from the north and from Sicily’s growing market.

A Stuart Story

Q: Why did you choose Stuart for Pepe & Sale?

It just felt right. Stuart has this peaceful charm and a community that really values authenticity.

Q: How has the local community embraced the restaurant since opening?

Maria and I are very humbled. We’re often invited on boat trips to the sandbar, to dinner, even to sail in the Mediterranean with our patrons. Really amazing.

Q: Do visitors from Italy or elsewhere ever comment on the food’s authenticity?

Funny you ask — yes, all the time. People come back from trips to Italy and say our food is better. That’s truly flattering.

Challenges & Lessons in the Kitchen

Q: Every restaurant owner faces challenges. Was there a moment that tested you the most?

There hasn’t been just one. We’re tested often — staffing, rising costs, daily issues. Our day starts early even though we open at 4:30. But what keeps us going is the customers. The joy of providing a memorable experience makes it all worth it.

Q: What’s been the most rewarding moment since opening?

Definitely the outpouring of love — not just for our food, but for our employees and our family. Stuart is such a happy place. Our customers show us constant generosity of spirit.

Looking Ahead for Pepe & Sale

Q: Do you have future plans — events, tastings, or new locations?

Yes! We’re working on wine tastings focused on Southern Italy, and another featuring Northern wines. Also, please visit our second location, Piatto Divino, also on Ocean Boulevard.

Q: How do you see Pepe & Sale evolving over the next five years?

We’ll definitely have some menu changes to reflect the American palate. But more than anything, we want to stay consistent — so people return and still get the same quality, every time.

A Personal Touch

Q: What’s one Sicilian dish you make at home that isn’t on the menu — yet?

[Open for future update — we’ll keep that one a mystery for now!]

Q: If someone is visiting Pepe & Sale for the first time — what should they order?

This is my favorite question. If the customer permits, I love preparing a sampling — the best items off the menu, maybe something special just for them. It’s our opportunity to shine and to welcome them into our family.

Quick Fun Round

Favorite Sicilian wine?

Nero d’Avola… or Carricante.

Favorite ingredient to cook with?

Seafood! And also fennel, blood oranges, great olive oil — and never forget eggplant.

One word to describe Pepe & Sale?

Famiglia!

Come for the Food, Stay for the Family

At Pepe & Sale, food isn’t just about flavor — it’s about feeling. From the first glass of wine to the last bite of dessert, you’re not just dining — you’re being welcomed into the Cavallaro home.

So whether you’re a regular or planning your first visit, know this: there’s always a seat at the table waiting for you.