From Our Editors
Joseph and Efren Boglio grew up in a Northern Italian town near Torino, raised by a mother locally renowned for her cooking abilities. Although the brothers loved the double-crusted, ricotta-stuffed pizza that she made every Easter, it wasn't until they moved across the ocean to Chicago that they realized just how special it was. Unable to find an equivalent after eating their way through local pizzerias and hunting pizzas in the wild, they opened Giordano's in 1974 with the goal of recreating the savory pie from their childhood. They've adapted their style over the years, but the concept has stayed the same: thick layers of mozzarella submerged in rich tomato sauce and served in a shallow bowl of golden dough. Diners can add ingredients such as spinach, sausage, or shrimp. Even though the Giordano’s deep-dish empire has expanded to Florida, its menu retains its old-country stamp with cuisine such as juicy italian beef and housemade meatballs.