In some families, all the children are blessed with a knack for sports. In others, the offspring may be born with an aptitude for math or the ability to reason with sharks. In the Testa family, however, the seven brothers and five sisters all ended up with a passion for great Italian food. Bruno’s Pizza Villa is one of six Italian eateries run by the Testa children, each one serving authentic pizzas and Italian specialties. Bruno Testa takes the reins at this family-friendly eatery, overseeing kitchen chefs as they whip up Neapolitan-style pies.
The pizza-makers toss freshly made dough with gourmet toppings, such as buffalo mozzarella, barbeque chicken, and sundried tomatoes. Once pizzas begin baking in the ovens, the cooks turn their attention to cheesy calzones, crispy sandwiches, and traditional pasta dishes. They extend their culinary expertise towards a variety of seafood specialties, including creamy lobster ravioli and spicy seafood fra diavlo. Meanwhile, their customers recline on cushy booths in the bright dining room, lingering over last bites of handmade cannoli and sugary zeppolli.
Owner Mike Karasavas's dream has come to fruition: he has spearheaded not one, but two Media, PA, restaurants—the upscale Generations Restaurant steakhouse, and its casual counterpart, The Drawing Room Pizza Pub, good for families, late night entertainment, and tasty pizza. The pub features a fully stocked bar, stage, and lush outdoor patio, creating a fitting backdrop for its weekly dance parties, poker tournaments, and live music performances. When discussing such events with reporters from Suburban Life Magazine, Mike said, "our pizza pub absolutely fills a need no other place does. People can come to dance or get dressed up to enjoy a date night."
To fuel this constant stream of activity, the eatery's chefs whip up a variety of upscale pub favorites, from juicy angus beef burgers to authentic Italian pastas. The stars of their kitchen, however, are the thin crust artisanal pizzas, which chefs make from fresh dough, homemade sauce, and premium ingredients.
Springfield Pasta Company traces its roots back as far as 100 years to the sunny hills of Abruzzi, Italy, where Domenico Napoletano learned the art of grain-trading and pasta-making from his parents. The Napoletano family carried their noodle-crafting tradition with them across the Atlantic—first to Buenos Aires in the 1950s, and finally to Springfield, Pennsylvania, in 1965, where Domenico and his sons, Mario, Corrado, and Claudio, set up shop on Saxer Avenue. Dedicated workers oversee the production of every fresh, frozen, and dried noodle and savory sauce, ensuring that customers load their dinner tables with Italian feasts made by a real, local human—not a distant corporate entity or a cyborg clone of Chef Boyardee.