You don’t have to book a flight to Naples to experience the flavors of Italy. For six years, Roberto’s Ristorante & Pizzeria has been serving The Villages authentic Italian dishes that taste as though they’ve come straight from the Old Country. 

Now, after years of overwhelming support from the community, chef/owner Roberto Manco is expanding his restaurant—adding a full bar, outdoor seating, a new pickup counter and a massive pizza oven that promises to elevate the experience even further.

“This is something I’ve always dreamed about,” Roberto says. “When I came to this country in 2004, I worked hard and always hoped one day I could open my own restaurant. The people here gave me that chance, and I want to give them the very best I can.”

From Naples to The Villages

Roberto’s love of cooking began early. Born and raised in Naples, Italy, he enrolled in culinary school at just 13 years old. After five years of training, he worked in some of the region’s most celebrated restaurants and catering companies, learning side by side with master chefs. He even spent time in a Neapolitan bakery, where he perfected the art of Italian pastries.

But his greatest teacher was at home. Roberto fondly recalls Sunday mornings when his mother’s tomato sauce bubbled away with meatballs and sausage. “I learned so much from her and I always loved that,” he says. “That’s where I got my passion for cooking from scratch.”

That same passion fills Roberto’s. His 15-year-old son Alessio (the oldest of three children) has joined him in the kitchen, proudly learning to toss dough and make pizza just as his father did at the same age.

Authentic, Affordable and Unforgettable

At Roberto’s, the philosophy is simple: cook like home, but with the very best ingredients. Every dish is made from scratch—daily baked Italian bread, fresh marinara, handmade meatballs and eggplant parmigiana that locals rave about. Roberto even makes mozzarella in-house from curd and imports his tomato sauce and many of his desserts directly from Italy.

“It makes a big difference,” Roberto explains. “In Italy, we use very few ingredients, but they are the best quality. You don’t have to add much—simple is better.”

To capture the flavors of Naples, Roberto even installed a special water filtration system so the dough for his pizzas would taste just like it does back home. Combined with the new oven, the results are nothing short of world-class.

And yet Roberto insists on keeping his food affordable. “You could go to Italy for these flavors, but here, everyone can enjoy them,” he says.

A Family Effort Behind the Success

Roberto is quick to share the credit. His wife, Oksana, manages the financial side of the restaurant, while longtime manager Samantha Hill keeps the front of the house running smoothly and helps coordinate catering.

“Samantha has been with us almost five years and she’s amazing,” Roberto says. “She really helped me during this renovation, moving things around while we stayed open. And my wife, she does all the behind-the-scenes work. It’s a team effort.”

That teamwork—and support from the community—helped Roberto’s stay strong during the pandemic, when the restaurant pivoted to takeout without ever closing its doors. “The support we received was incredible,” he says. “We even had to hire more people just for takeout. This community really stood by us.”

A New Chapter

The expansion adds nearly 1,200 square feet, more seating and an outdoor dining area. The new bar—custom-built by Specifics Woodwork Inc.—evokes the elegance and unique style of 1800s European and Italian luxury bars, transporting guests back in time. Rich wood finishes and refined details create the feel of something you’d stumble upon in Italy, paired with a carefully curated wine list featuring bottles from Tuscany, Naples and beyond. Italian cocktails like limoncello martinis and grappa round out the experience. 

“When you walk in, I want you to feel like you’re in Italy,” Roberto says. “From the woodwork to the pizza oven to the food on your plate, everything should remind you of what it’s like there.”

For Roberto, staying true to that vision is everything. “I don’t compete with anyone else,” he adds. “I just do my own thing—real Italian food, fresh, authentic and affordable. That’s what people here deserve and that’s what I love doing for them.”  

Spaghetti with Mussels in Red Sauce

Servings: 4

Chicken Romano 

(Pollo alla Romana) Servings: 4
*Chef’s note: This dish can be served over pasta or rosemary potatoes.

Cannoli

Servings: 10-12 cannolis (Chef’s note: Cannoli is a Sicilian dessert now known worldwide. It is tasty and simple to prepare.)

Bruschetta 

Servings: 4 (*Chef’s note: This appetizer originates in central Italy. It is very flavorful and easy to prepare.)

Photos: Nicole Hamel