About Pietro
A dressing that began at the table
In 1981, a simple house-made dressing served at a small pasta restaurant in Japan began finding its way home with guests. It didn’t take long before people began asking for it again and again.
In 1980, Pietro opened as a small pasta restaurant in Tenjin, Fukuoka. While guests waited for their meals, a simple salad was served with a house-made dressing inspired by Italian vinaigrettes and Japanese flavors.
Guests loved it. Children loved it even more. Before long, customers began asking if they could take the dressing home. What started as a small gesture soon became something much bigger.
Parents noticed something unexpected. Children who didn’t usually like vegetables were finishing their salads — but only with Pietro’s dressing.
That small observation mattered. It showed us that good food doesn’t need to be complicated to be enjoyed, just made with care and balance. That idea became central to Pietro. Making food that feels approachable, comforting, and meant to be shared.
Before long, guests started asking if they could take the dressing with them.
At first, it was poured by hand into whatever bottles were available. What began as a simple response to those requests revealed something more. People wanted to enjoy Pietro beyond the restaurant.
That question marked the shift from a single kitchen to something that could live in homes and be shared at everyday meals.
While the brand has grown, the approach has stayed the same: focus on balance, respect ingredients, and make food that fits naturally into everyday life.
Pietro is now enjoyed by families around the world, including here in the United States — still guided by the same values that shaped its beginnings.
In 1980, Pietro opened as a small pasta restaurant in Tenjin, Fukuoka. While guests waited for their meals, a simple salad was served with a house-made dressing inspired by Italian vinaigrettes and Japanese flavors.
Guests loved it. Children loved it even more. Before long, customers began asking if they could take the dressing home. What started as a small gesture soon became something much bigger.
Parents noticed something unexpected. Children who didn’t usually like vegetables were finishing their salads — but only with Pietro’s dressing.
That small observation mattered. It showed us that good food doesn’t need to be complicated to be enjoyed, just made with care and balance. That idea became central to Pietro. Making food that feels approachable, comforting, and meant to be shared.
Before long, guests started asking if they could take the dressing with them.
At first, it was poured by hand into whatever bottles were available. What began as a simple response to those requests revealed something more. People wanted to enjoy Pietro beyond the restaurant.
That question marked the shift from a single kitchen to something that could live in homes and be shared at everyday meals.
While the brand has grown, the approach has stayed the same: focus on balance, respect ingredients, and make food that fits naturally into everyday life.
Pietro is now enjoyed by families around the world, including here in the United States — still guided by the same values that shaped its beginnings.