Italian Cuisine at Vito's Italian Pizza (Up to 50% Off). Four Options Available.

North Corona

Value Discount You Save
$20 40% $8
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Limited quantity available
Over 450 bought

In a Nutshell

Authentic Italian restaurant founded in 1955 features a menu including pizza, pasta, salads, and more

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Must provide 21+ ID to receive alcoholic beverages. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Can't combine with other discounts or ads May be repurchased every 90 days. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choice of:

  • $20 Worth of Food
  • Three Vouchers: Each Good for $10 Worth of Food
  • Dining Experience for Two. Includes:
    • Two glasses of wine or beer up to value of $4 each
    • Two entrees up to value of $9.99 each
  • Dining Experience for Four. Includes:
    • Four glasses of wine or beer up to value of $4 each
    • Four entrees up to value of $9.99 each

See the menu.

Prosciutto: A Raw Delicacy, Aged for Years and Eaten for Centuries

Prosciutto is a raw delicacy that has been served in Italy for centuries. Sink your teeth into Groupon’s guide to the salt-cured meat.

At first glance, prosciutto seems like a cross between raw bacon and smoked ham, but it’s actually quite different from both. The Italian delicacy is still meat from a pig—the haunch, specifically—but unlike other cured meats, it doesn’t contain nitrates or even need to be cooked. Rather, prosciutto is slowly matured with little more than salt, air, and plenty of patience. The end result is a silky, sweet-tasting ham served thinly sliced and at room temperature, often as the centerpiece of an antipasto or charcuterie plate.

While individual methods vary among producers, prosciutto is created following simple, ancient practices. First, a pig or boar leg arrives fresh from the butcher; different makers may prefer different breeds, ages, and weights. Next, a curer coats the leg with sea salt to draw out moisture, then leaves it to dry in a special curing room. They may also coat the exterior—also referred to as the rind—with lard and grease to prevent the meat from becoming dehydrated. How long the haunches need to be cured depends on the desired taste, but most mature anywhere from one to three years.

The exact origins of prosciutto are unknown, but it’s likely been an edible favorite for millennia—the Roman statesman Cato mentioned a similar delicacy in his writings, and the ancient Celts are believed to have consumed salt-cured pork. Even the name hints at ancient roots: “prosciutto” comes from the Latin word perexsuctus, meaning “dried” or “deprived of all liquid,” as when Caesar shouted it from the theater steps when Brutus drank the last of his soda.

Customer Reviews

The. Best. Pizza. Ever! Everything about Vito's was incredible. Their garlic bread with marinara was delicious. The pizza was outstanding. I'm a customer for life now.
Beth W. · 3 days ago
Got the meatball sub, lasagna, and an order of meatballs. Sub was eh (might have been the bread), meatballs were good, and lasagna was delicious. The lasagna really stood out.
Jeffrey L. · August 17, 2017
Great food, friendly staff. Love this place
Jacob W. · July 22, 2017

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