The founders of Austro-Hungarian origins settled in the village of San Giorgio di Perlena as coal merchants. At that time, the village was named Castegnamoro because of the numerous chestnut trees; the Marchioretto family ran a grocery store and an inn in the estate named Pedrocchi.  

In 1925, the founder Nicola afforded the money to build the restaurant Pedrocchi together with his wife Scalcon Caterina; they offered tripe as a specialty that his wife skilfully cooked. They met the taste of their numerous guests who arrived from everywhere to taste the meals and enjoy the hospitality of Caterina and her daughters who, at the end of the meal, offered an espresso with Raminea close to the fireplace. The restaurant was also equipped with the game of Bocce, named "cava balin", so that the place was soon a meeting place for enjoying a match of Bocce or playing cards, often into the late night.
The Pedrocchi name is due to the fact that Marchioretto Nicola also ran a transportation business and often went to Padua to trade with the old Bar Pedrocchi from which he took the name that is still used nowadays. In those years, Nicola and his wife Caterina and their daughters worked a lot and built a butcher's shop close to the restaurant. From their shop, they saw King Victor Emanuel pass by, as well as the leader Mussolini, being, at that time, they were on the only road leading to Asiago.

In 1932, Nicola died at the age of 54; many people came to attend his funeral since he was respected and well-known.

In 1945, Caterina and her young daughters left the restaurant to Marchioretto Gaudenzio and his wife Teresina successfully ran the inn, offering guests the traditional homemade cuisine accompanied with genuine wine that the land, rich in grapevines, offered.
Later, the business was taken over by the current owner, who has the same name of the founder, Marchioretto Nicola, nicknamed Nicolino by everybody.

In 1962, together with his wife Maria, Nicolino decided to restore the old restaurant, which collapsed while working on it, so he got the idea to build the largest room of the area and completed the construction in 1965 with the help of his stepfather Battista.

The first years were hard and the loan to be paid was high, but the young runners were very courageous and soon their business was successful: the new restaurant with lodging met new trends and culinary changes; the specialties were not longer tripe, but bigoli with duck sauce, thanks to the genius of Nicolino, who replaced the hand "bigolaro" (press) with an electric press that he invented so that he could satisfy a larger number of guests.
Nicolino was good and, with his wife Maria, they were tireless to face the challenges of the first “good eating" contests, where they were recognized as the best to prepare wild game and roast pork meat.

In 1995, he saw, in both his son Fabio and Fabio’s wife Nicoletta, the new strength needed to continue the tradition: both of them got a diploma at the Hotel Trade School of Recoaro and then enlarged and improved the structure – actions done to satisfy new needs with the intention of putting the restaurant back at the highest level until it maintained, after much work, every good tradition of hospitality and cuisine.

Even today, every guest is given a friendly welcome and can find traditional tastes and aromas.

Since 1926  Ristorante Pedrocchi.