It turned out to be a pretty cool restaurant, btw. Here in SF, there's so much competition for food that we don't just have "Italian" restaurants. They have to specialize by region. We have Campania at A-16, Ligurian down the road at Valentina's, Sardegna at La Ciccia a couple blocks down from my house, and Perbacco I learned is Piemonte -- which suits a juventino just fine.
I swear, there are so many juventini in the food industry here on the Left Coast. The sommelier of Perbacco, who is from Padova mind you (making him a Padovano, even if his father is a laziale), turned out to be a big juventino. He stopped me when he caught my Juve warm-up jacket as we were leaving the place. And yes, we bitched about Albinoleffe, talked about getting back in Serie A, etc. It was the classic "separated at birth brothers" experience.
Being a juventino has opened more closed bars for me, has given me access to the kitchen of fine restaurants, etc...