Starting with his first gig at Ray’s Pizza in New York’s Greenwich Village, Dominick Falletta has worked in and owned numerous Italian restaurants since immigrating to the United States from Palermo, Sicily, in 1971. Upon moving to Florida, Dominick instilled his passion for Italian cuisine into his son, Marco, who started crafting pizzas at age 16 before gradually picking up the tricks of the restaurant trade from his dad. Together they piled their family recipes into DeVinci’s authentic, homemade Italian and Sicilian fare, such as hand-tossed New York–style pizza, fresh bread and sandwich rolls baked daily, and seven types of pasta that patrons can pair with more than 10 variants of sauce and toppings. Following meals in the airy, casual dining room, the father-son duo satiates sweet teeth with sugar-free cheesecake, imported Italian cookies, and fully functioning gondolas fashioned from cannoli.
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