Giordano's Minneapolis/Richfield
Giordano's Minneapolis/Richfield centers on Mama Giordano’s stuffed Chicago‑style deep‑dish, a double‑crust, cheese‑filled pie whose recipe traces to an Italian Easter pie from near Torino and was brought to Chicago in 1974 by Efren and Joseph Boglio. Trained pizza artisans construct each pie using old‑world techniques, yielding an extra‑flaky crust that requires a 35‑minute bake and mozzarella made especially for the restaurant, with toppings sourced from local growers. The menu extends beyond the stuffed pie to tavern‑style and thin‑crust pizzas, classic starters such as cheesy garlic bread and fried calamari, a fennel and lemon vinaigrette house salad, Italian sandwiches, traditional pastas finished with marinara or creamy Alfredo, gluten‑free options and simple desserts such as a warm chocolate cookie.
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