Contrary to popular belief, when the moon hits your eye like a big pizza pie, that’s a lawsuit. Enjoy Italian cuisine without fear of physical reprisal with today’s Groupon to Siciliano’s A Taste of Italy in Garland. Choose between the following options:
- For $10, you get $20 worth of dinner fare.
- For $5, you get $10 worth of lunch fare.<p>
For more than 30 years, Paolo Siciliano, Italian native and owner of Siciliano’s A Taste of Italy, has introduced patrons to a menu of recipes inspired by his mother’s home cooking in Reggio di Calabria. After settling into a booth next to a line of Roman columns, visitors can use empty rolodexes to dig into homemade lasagna ($8.50+), or divvy up disks of hand-tossed dough topped with hamburger, pineapple, or jalapeño ($6.99+). Spaghetti heralds the arrival of hearty options such as beef tenderloin with shrimp scampi ($17.99+) and veal scallopini ($15.99+), steeped in a nuanced sauce that blends wine, butter, and garlic. Chef Brian (Paolo’s son) prepares the dinner menu’s stuffed chicken marsala ($16.99) by pounding poultry with xylophone mallets, then filling tenderized morsels with mozzarella and spinach. Once savory teeth are finished with Siciliano’s free garlic rolls, sweet teeth can supplement their meals with Italian-tinged desserts such as cappuccino-ice-cream pie ($4.50) or fluffy tiramisu ($4.99).
Our customers loved this deal last year, earning Siciliano’s A Taste of Italy a spot on Groupon’s Best of 2011 list.
Siciliano's A Taste of Italy
While growing up in Reggio di Calabria, Italy, Paolo Siciliano acquired a passion for traditional southern Italian food from his mother, Maria, who cooked for his family every day. After moving to the United States, Siciliano pursued his dreams of serving fresh pastas baked with mozzarella cheeses, opening his first restaurant in 1981.
The restaurant has always been a family business, with all nine of the Siciliano children working at the restaurant at points in its history. Today, Paolo's son Brian serves as a chef, adding his own twist to the family recipes as his crew bakes pans of the restaurant's complimentary buttery garlic rolls alongside their housemade lasagna. After spending 21 years under the same roof, baking manicotti and preparing fresh dough, Paolo and his wife Fran decided to upgrade to a new location, where Roman-style columns flank booths, and vivid paintings depict gondoliers reaching out through the frame to grab diners' plates of tiramisu.