$15 for $30 Worth of Pizza and Pasta at La Villa Pizzeria

Mill Basin

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In a Nutshell

Wood-fired pizzas such as the margherita, pastas such as ravioli con ricotta, and entrees such as sautéed veal

The Fine Print

Expires Jan 31st, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Valid only at 6610 Ave U Brooklyn NY location. Must use promotional value in 1 visit. Not valid for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

A pizza can host any combination of toppings, from pepperoni and sausage to pineapple and a big, floppy steak. Personalize your pie with this Groupon.

$15 for $30 Worth of Pizza and Pasta

More than 10 pizzas—such as the margherita ($12+)—baked in wood-burning ovens highlight a menu also filled with pastas such as rigatoni alla vodka ($15) and entrees such as oven-roasted Atlantic salmon ($21).

La Villa Pizzeria

Maurina Branchinelli wakes up early to prep ingredients in La Villa Pizzeria's kitchen. The mother of the restaurant's current owner is known to make sure her pomodoro sauce has the right amount of olive oil and even hop behind the line to help sauté during the dinner rushes. This love of food runs throughout the Branchinelli family, from Maurina's husband, Benito, to Benito's uncle Gino, who opened the family's first restaurant in 1955. The Zagat-rated restaurant has thrived since opening in 1982, enough to expand to three locations across Brooklyn.

Inside their kitchens, chefs stoke wood-burning ovens to bake more than 19 pizza varieties, including Neapolitan- and Sicilian-style pies dressed with whole-milk mozzarella and a specialty san marzano tomato-and-basil sauce. Each location has a spacious dining room where patrons can split appetizers of housemade meatballs, dig into plates of sautéed Nature veal marsala, and down a rich shot of espresso before a long night of wondering whether they paid the phone bill.

La Villa Pizzeria

Maurina Branchinelli wakes up early to prep ingredients in La Villa Pizzeria's kitchen. The mother of the restaurant's current owner is known to make sure her pomodoro sauce has the right amount of olive oil and even hop behind the line to help sauté during the dinner rushes. This love of food runs throughout the Branchinelli family, from Maurina's husband, Benito, to Benito's uncle Gino, who opened the family's first restaurant in 1955. The Zagat-rated restaurant has thrived since opening in 1982, enough to expand to three locations across Brooklyn.

Inside their kitchens, chefs stoke wood-burning ovens to bake more than 19 pizza varieties, including Neapolitan- and Sicilian-style pies dressed with whole-milk mozzarella and a specialty san marzano tomato-and-basil sauce. Each location has a spacious dining room where patrons can split appetizers of housemade meatballs, dig into plates of sautéed Nature veal marsala, and down a rich shot of espresso before a long night of wondering whether they paid the phone bill.

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