Like the planet Earth, a pizza is made up of crust, a hot interior, and a bunch of toppings that argue with each other about who owns the cheese. Claim your own slice of edible land with today's Groupon: for $10, you get $20 worth of wood-fired pizza, drinks, and more at La Villa Pizzeria in Park Slope.
La Villa Pizzeria's extensive menu fills vacant bellies with succulent Italian cuisine and crispy wood-fired pizzas. Bend your tongue into the shape of Italy to taste the margherita ($12/small round, $22/large round) or the focaccia della nonna ($14/small round, $24/large round)—both pizzas feature homemade mozzarella, San Marzano tomatoes, basil, and olive oil, as well as Denominazione di Origine Controllata certification guaranteeing the Italian origin of the ingredients.
To avoid getting pesky marinara stains on your cummerbund and pepperoni on your cheeks, feast on the sauceless bianca, a white pizza layered with whole-milk mozzarella and topped with fresh ricotta, authentic pecorino, and a pinch of fresh garlic and Tuscan olive oil ($13/small round, $23/large round). Carefully study the sautéed nature veal or Gulf shrimp ($19) before destroying them with your mouth, or chop your teeth into miniature veggie-trees with the broccoli rapa, which is sautéed with prosciutto di parma, fresh garlic, and Tuscan olive oil and served with grilled, marinated chicken breast or grilled fennel sausage ($20).
La Villa Pizzeria's interior is speckled with rustic touches such as exposed bricks, bar-side seating, a hand-chalked menu, and bountiful stacks of wood for the oven, embracing diners in a nostalgic environment where they can reminisce about all the fine cucina they’ve eaten while they’re eating cucina.
La Villa Pizzeria & Restaurant
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 her brother, Gino, who opened the family's first restaurant in 1955. The Zagat-rated restaurant has thrived since opening in Queens in 1982, enough to expand to two locations in Brooklyn.
Inside their kitchens, chefs stoke wood-burning ovens to bake more than 19 varieties of pizzas, 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 homemade 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.