Villa Nova Pizzeria(IN)

Brookwood Golf Course

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In a Nutshell

Drawing on 65-year-old family recipes, Italian eatery crafts Chicago-style thin crust pizza, marinara & vodka sauce pasta & hot sandwiches

The Fine Print

Promotional value expires Oct 10, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 5 or more. Extra $3 fee for delivery. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Pizza is a more orderly way to feed a group than serving an unwieldy party sub or dousing your guests with a chili hose. Dole out slices of fun with this Groupon.

$10 for $20 Worth of Pizza, Pasta & Subs

The menu includes mozzarella sticks ($3.15 for four) and entrees such as a pesto-chicken sandwich ($5.50), a full portion of baked eggplant parmigiana ($7), and a margherita specialty pizza with fresh basil ($13.70–$19.45).

Villa Nova Pizzeria

On November 16, 1955, Alfonso Tornabene arrived in Stickney, Illinois, half a world from his native Sicily. Though his location had changed, the synapses firing in his brain still carried the inkling of an idea––a recipe for a traditional Sicilian pizza. After several decades perfecting the preparation, he passed the recipe onto his daughter Mary, who by proxy brought it to the menu at Villa Nova Pizza.

Specializing in Chicago-style thin crust tossed with Alfonso's Sicilian methods, Villa Nova hand-tosses gooey specialty pizzas festooned with pesto and garlic, available by the pie or slice. Eclipsing the shackles of mere dough, skilled chefs also populate tables with hearty sandwiches and traditional pasta such as manicotti and potato gnocchi in marinara or vodka sauce. After the meal, guests can wrap up a mini cannoli and head to nearby Lake Michigan for walk along the water, or measure its depth by sewing several hundred mini cannolis together end to end.

Villa Nova Pizzeria

On November 16, 1955, Alfonso Tornabene arrived in Stickney, Illinois, half a world from his native Sicily. Though his location had changed, the synapses firing in his brain still carried the inkling of an idea––a recipe for a traditional Sicilian pizza. After several decades perfecting the preparation, he passed the recipe onto his daughter Mary, who by proxy brought it to the menu at Villa Nova Pizza.

Specializing in Chicago-style thin crust tossed with Alfonso's Sicilian methods, Villa Nova hand-tosses gooey specialty pizzas festooned with pesto and garlic, available by the pie or slice. Eclipsing the shackles of mere dough, skilled chefs also populate tables with hearty sandwiches and traditional pasta such as manicotti and potato gnocchi in marinara or vodka sauce. After the meal, guests can wrap up a mini cannoli and head to nearby Lake Michigan for walk along the water, or measure its depth by sewing several hundred mini cannolis together end to end.

Customer Reviews

the pizza was wonderful.
Anna C. · September 9, 2012
Keep up the good work.
Joseph W. · August 27, 2012
Keep up the great work.
Claudette H. · August 25, 2012

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