Mamma Mia Pizzeria

Multiple Locations

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Limited quantity available
Over 360 bought

In a Nutshell

Native Italian-speaking father & son merge cuisines of their homeland & New York with thin-crust pizzas, subs & plates of pasta

The Fine Print

Promotional value expires Aug 22, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. Must use promotional value in 1 visit. Subject to seating availability at Virginia Beach location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The sudden onset of hunger pains is the leading cause of unfinished novels, canceled duels, and tied soccer matches. This Groupon employs delicious Italian cuisine to cut down on unfinished business.

$10 for $20 Worth of Casual Italian Fare and Soft Drinks

Father and son team Nunzio and Adam merge Italian and American traditions in menu that includes New York–style pizzas ($6.99–$19.99), subs ($6.99), house-made lasagna ($8.99), and stromboli ($7.99).

Mamma Mia Pizzeria

While growing up in Palermo, Italy, Nunzio was surrounded by impassioned Italian cooking: his grandfather was a chef at the Grand Hotel of Palermo, his mother was a skilled cook from the Italian countryside, and his brother grew up to open a restaurant of his own. Following in his clan's footsteps, Nunzio began his kitchen career by learning the art of pastry construction at age 17, though he quickly expanded his expertise to compiling main courses. After packing bags and moving to the United States, the chef has remained as glued to Italian tastes as a pepperoni on melted cheese, and he now shares the family tradition with his son Adam at Mamma Mia Pizzeria.

Inside the kitchen, thin-crust pizzas bake to a bubbly finish while cradling toppings such as fresh tomatoes, basil, spinach, feta, salami, sausage, and drizzles of olive oil. Fresh pasta, zesty sauce, and melted cheeses combine to form house-made lasagna, a house specialty, and golden breadcrumbs hug the tender eggplant parmigiana to add a delicate crunch, similar to the crunch caused by adding bones to barbecue rib meat. The father and son duo shares its culture with customers by encouraging Italian-speakers to practice their conversational skills, and Nunzio often delivers pizzas to large parties himself, charming the customers with an Italian serenade in his strong, tenor voice before departing.

Mamma Mia Pizzeria

While growing up in Palermo, Italy, Nunzio was surrounded by impassioned Italian cooking: his grandfather was a chef at the Grand Hotel of Palermo, his mother was a skilled cook from the Italian countryside, and his brother grew up to open a restaurant of his own. Following in his clan's footsteps, Nunzio began his kitchen career by learning the art of pastry construction at age 17, though he quickly expanded his expertise to compiling main courses. After packing bags and moving to the United States, the chef has remained as glued to Italian tastes as a pepperoni on melted cheese, and he now shares the family tradition with his son Adam at Mamma Mia Pizzeria.

Inside the kitchen, thin-crust pizzas bake to a bubbly finish while cradling toppings such as fresh tomatoes, basil, spinach, feta, salami, sausage, and drizzles of olive oil. Fresh pasta, zesty sauce, and melted cheeses combine to form house-made lasagna, a house specialty, and golden breadcrumbs hug the tender eggplant parmigiana to add a delicate crunch, similar to the crunch caused by adding bones to barbecue rib meat. The father and son duo shares its culture with customers by encouraging Italian-speakers to practice their conversational skills, and Nunzio often delivers pizzas to large parties himself, charming the customers with an Italian serenade in his strong, tenor voice before departing

Customer Reviews

homemade mozzarella, family run, excellent pizza
Mary M. · August 8, 2012
Don't be skimpy on the cheese! Keep it spicy!
H. A. · August 1, 2012
thanks for the fresh, best tasting pizza in VA
Sarah B. · July 31, 2012

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