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Rowan brothers bring Rome to South Street
Business alumnus Angelo Pinti ’05 has a Rowan-flavored recipe for success: blend a large serving of entrepreneurial studies with a healthy measure of ambition and family tradition to create Core De Roma, an Italian restaurant at Second and and South Street in Philadelphia.

Along with his father, Luigi, and his brother, Joseph (a Rowan business management senior), Glassboro resident Pinti opened the restaurant in September.

Core De Roma is a trattoria-style establishment specializing in Roman cuisine. It offers such items as homemade gnocchi, fettuccine and bread, using ingredients bought fresh daily from the nearby Italian Market. The cozy restaurant seats 50. Its bar seats 10 more.

Pinti, 23, said he wanted to open a restaurant since he decided to start a business in his junior year at Rowan. Armed with eight years of work in the field—from washing dishes to managing a small operation—he went from student to entrepreneur, putting in 80 to 90 hours a week. “I’m tired, but it’s been a great experience,” he said. The business, which includes catering services and private parties, has been doing well, Pinti said.

“We are seeing a definite steady progression as far as clientele in the neighborhood,” he said. “There’s a lot of buzz going on in Queen Village, Abbott Square Condominiums, around Society
Hill, which is what we wanted. That’s really our bread and butter at this point. We have a lot of neighborhood regulars. People are bringing their friends. People are sending their friends.”

Pinti credits the skills he mastered at Rowan for part of that success. “What I really got out of the entrepreneurship program was you have to plan, you have to look ahead, you can’t just jump into things,” he said. Pinti said he also learned about assessing risk and recognizing opportunities for times when planning was just not enough.

Pinti was a fan of a number of entrepreneur classes in the Rohrer College of Business. He’s happy to see his academic efforts come to fruition. “Rowan couldn’t prepare me for all the specific challenges
that came up in starting my own restaurant, but it did give me a really good foundation for the business world,” he said.

 
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