Our new menu items were recently featured in the Morning Call’s Go Guide! Reporter Lenora Dannelke shared our new entrees, including beef tips tossed with rigatoni pasta, grape tomatoes and arugula in a Gorgonzola cream sauce, as well as new starters such as beet and orange salad, with her readers. She also gave her fans a “taste” of our seasonal cocktails including pomegranate mimosa, winter (red) sangria, hot peppermint patty, sugarplum cosmopolitan, and winter wonderland. Thank you, Lenora! Stop back soon! Gio Italian Grill: An authentic taste of Italy in the Lehigh Valley
You voted us the best pizza in the Lehigh Valley!Thank you! For the third consecutive year, Gio Italian Grill won the Lehigh Valley Style’s Decadent Dish award for Favorite Gourmet Pizza! Thank you for voting for us! Once again, you have told us that we make the best pizza in the Lehigh Valley!
Why We Make the Best Pizza in the Lehigh ValleyWe pride ourselves on serving authentic, open-flame pizza made with the finest, freshest ingredients. We follow the Italian tradition of great pizza making. All of our pizza is hand tossed and baked in an authentic Woodstone “open flame” hearth at 600 degrees. Our dough is made from “00” flour, imported from Italy. Our Margherita (Gio’s plain pizza) is topped with San Marzano D.O.P. tomatoes, fresh mozzarella, Pecorino Romano cheese, Extra Virgin Olive Oil, sea salt and basil. We proudly do not add sugar to our sauce or dough. Along with our original Margherita, we offer a variety of toppings including salami picante, homemade sausage, wild mushrooms, gorgonzola cheese, Kalamata olives, Caramelized Onions, and our own Nonna’s meatballs. If you really want something wonderful, try one of our specialty pizzas like the Giovanna (salami picante, homemade sausage, hot peppers, San Marzano tomatoes, fresh mozzarella & basil), the Campania (goat cheese, pear, extra virgin olive oil & arugula) or the Tonino (ricotta cheese, spinach, red onion, pancetta & extra virgin olive oil) Gio brings a taste of real authentic Italian pizza to the Lehigh Valley. If you haven’t tried one of Gio’s famous pizzas, order one today! We serve fresh, hot pizza, right out of the “open flame” oven during lunch and dinner. Our pizza is also available for take-out. Just give us a call and we’ll have one ready for you. An authentic taste of Italy in the Lehigh Valley
March 2014 issue of Lehigh Valley Style! Have you tried our Nutella Pizza yet? Here’s what LV Style has to say about this unique and decadent dessert:It’s a little different. It’s a lot delicious. And it was featured in the
When the moon hits your eye like a big Nutella pizza pie, that’s amore. Wait…what? Okay, so maybe Dean Martin never sang about this particular kind of pizza, but who says you can’t have pizza for dessert? Certainly not Giovanna DiMaio. As co-owner of the sleek GIO Italian Grill, she knows a thing or two about pizza—even those not of the savory variety. Though the Macungie restaurant is known for its authentic approach to rustic Italian cooking (not to mention its artisanal pizzas), the custom-built open-hearth brick oven responsible for churning out crisp, perfectly baked pies is also the birthplace of the popular Nutella pizza. The cracker-thin crust is covered with a generous smear of the cocoa-tinged hazelnut spread and orange slices—to perhaps off-set the guilt of this decadent indulgence.We hope you’ll drop in and try it out for yourself. Paired with a cappuccino or one of Gio’s specialty after-dinner cocktails, Nutella pizza is sure to be the perfect finish to your evening! An authentic taste of Italy in the Lehigh Valley
Decadent Dish awards from Lehigh Valley Style! We were voted “Favorite Pizza” and Neighborhood Favorite”.We are excited to announce that Gio Italian Grill been named the winner of two (YES, TWO!)
Two Decadent Dish AwardsThank you to everyone who voted for us! We are thrilled to be the Lehigh Valley’s favorite pizza makers! We take incredible pride in every pizza we make; from the “00” imported flour we start with for our crust to the fresh basil we sprinkle on top, every pizza is made with the finest ingredients. Our maestri pizzaioli hand tosses every crust and bakes each pizza at 600 degrees in our open flame oven. Also thank you for telling us the we are your Neighborhood Favorite! We love it when our customers feel like family! We work hard to make sure that everyone who walks through the door feels welcome. Visit us today to find out why we are the Lehigh Valley’s 2013 Favorite Pizza and 2013 Neighborhood Favorite! Gio Italian Grill: An authentic taste of Italy in the Lehigh Valley
2012 Lehigh Valley Style Decadent Dish award for Favorite Pizza! Have you checked out this month’s issue of Lehigh Valley Style? If you did, you already know that they love our pizza! If not, here’s what they had to say:Gio Italian Grill has won the
It starts with hand tossed dough made from 100-percent wheat flour imported from Italy. Then it’s topped with San Marzano tomatoes, fresh mozzarella, extra virgin olive oil, sea salt and basil. And that’s just the plain pizza at Gio Italian Grill. Owners Tony and Giovanna DiMaio know a thing or two about creating the perfect pie. Both were involved in family restaurants and born to Sicilian parents. They’re a couple who love food and sharing it with their neighbors and friends. After cooking alongside chefs in Palermo, Sicily, Tony returned home (with recipes in hand) and began his search for a high quality brick oven like the ones he encountered in the old world-style of cooking. He found an open flame hearth, while Giovanna imported authentic ingredients and wines, and the rest is history. Together, they’ve created an irresistible marriage of crispy thin crust and savory toppings you know were combined with love. Perhaps that’s why the Salami picante, homemade sausage, hot pepper and fresh mozzarella pizza is called the Giovanna.Thank to everyone who voted for us! We are proud to make the Lehigh Valley’s favorite pizza.
When people talk about us they use words like “fresh,” “authentic,” and “stylish.” Good Taste is no exception. They visited us for for a write-up in their August/September 2012 issue. They learned about our open-flame Woodstone oven, how Tony makes sausage from scratch, and Giovanna’s vision for using the freshest, best local and imported ingredients. Click here to read the review from Good Taste.