Since coming to the United States 26 years ago, Di Benedetto has literally worked his way into the very small circle of restaurateurs known by one name: Tramonto, Gand, Trotter, Stefani and in the suburbs – Vittorio. “For 26 years I have been fortunate to have worked with and learned from some of the most influential people in the restaurant business,” Vittorio said. “In 1988 I worked at Grotto in Houston, Texas; that year Esquire Magazine named us the one of the best restaurants in the country; I have never worked in a busier place in my life.” But it was from establishments like Grotto that Vittorio slowly started building a mental data base of how to create the perfect Italian restaurant.