LIV Local
Situated in the historic heart of Downtown Ventura, Immigrant Son Caffé is where Italian tradition meets Californian innovation. Alessandro “Sandro” Tromba, the founder, marries the culinary heritage of Italy with the vibrant flavors of Southern California. “I was raised in Camarillo, but Ventura was always the dream for us. We grew up going surfing, and the day we bought our house here was like the best day of our lives. After I completed my studies in Europe, I knew I had to return and start something special in Ventura,” Sandro states.
This café serves as more than just a restaurant; it’s a tribute to Sandro’s father, a notable restaurateur in the region. “My dad had several restaurants here since the 80s, one of which was ‘Pastabilities’ near the Clocktower Inn. My dad’s been in the business forever, and everything here pays homage to him. Even the name ‘Immigrant Son’—once a nickname that wasn’t always kind—has become a term of respect and endearment over the years,” Sandro explains.
The café’s philosophy, ‘How we eat,’ reflects the Tromba family’s approach to food, merging tradition with personal touches. “The breakfast lasagna is a big hit, something my dad and I make at home during winter. Another favorite is the pasta carbonara, which comes from my cousin’s recipe in our village in Italy. We also offer a green drink smoothie I swear by and decadent dishes like chicken and waffles with a Calabrian rosemary butter, an American classic spun with an Italian twist,” he describes.
The authenticity extends to their coffee, meticulously sourced to replicate the Italian experience. “Our coffee comes exclusively from the Santa Barbara Roasting Company. It’s a special blend crafted just for us. We brought my dad to the roaster to help craft a blend that mimics what you’d get in Italy. I think they really nailed it,” Sandro details with pride.
Immigrant Son aims to recreate the warmth of a family meal. Each guest is treated to a Pizzelle cookie at meal’s end, a recipe from Sandro’s grandmother. “We give every guest a Pizzelle cookie as a way to say thank you, a tradition my grandmother started. She used to make them for visitors at her house as her way of saying ‘thank you for stopping by,’” he shares.
Local sourcing is key to the café’s operations. “Initially, I preferred traditional Italian ingredients, and we still import our flour from Italy—Caputo Double Zero Flour. But as we’ve grown, I’ve focused more on local sourcing. Our vegetables, some of our spirits, and our coffee are all sourced from nearby, even the flowers on our tables,” Sandro emphasizes.
For Sandro, Immigrant Son is not just a café but a life-changer. “This place has transformed my life, moving from late nights at El Rey to morning shifts here where I met my fiancée. It’s been an incredible journey, and we’ve seen great success,” he reflects.
With a new location set to open at The Collection in Oxnard, Sandro is excited to bring his unique blend of Italian roots and Californian flair to a wider audience. Immigrant Son Caffé continues to celebrate a rich heritage and a commitment to community and quality, rooted deeply in family and tradition.
Photography by Elena Anzaldo
