INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Eric DiIanni, Owner,
Verona Village Inn
Verona Village Inn
551 Wildwood Ave., Verona; 412.828.9922,
veronavillageinn.com
On the Menu:
This Italian, family-style menu starts off
with Tempting Munchies of appetizers
including a Fried Appetizer Sampler with
cheese fingers, zucchini, chicken tenders
and village sauce, Bruschetta, Stuffed
Hot Peppers, Shrimp Scampi and Stuffed
Mushrooms. All salads are served with a
side of garlic bread. Salads include a Black-
ened or Grilled Salad with assorted veg-
etables, cooked mushrooms and shred-
ded cheese; the Village Antipasto with
capicola, salami, fontinella cheese, olives,
green peppers, pepperoncini, tomatoes,
roasted red peppers and onions; a Swiss
Salad with bacon, cheese, mushrooms
and croutons; and classic Village Chef and
Caesar salads. There’s The Soup Kettle of
items including Wedding Soup and Soup
of the Day, plus Village Pizza with all the
toppings. Entrées include soup, salad,
toasted garlic bread and your choice of
pasta, fries, rice pilaf or broccoli. From
Chicken Parmigiana, Chicken Romano,
Piccata (fresh chicken or shrimp sautéed
with mushrooms in a light lemon sauce),
Scallopini and Pizzaiola (grilled strip steak
or chicken breast topped with onions,
sweet peppers, mushrooms, a rich tomato
sauce and cheese) to Steak & Shrimp,
Atlantic Salmon Fillet, Jumbo Shrimp and
the Tuscany Grilled Strip Steak, there’s a
variety of options. More specialties in-
clude veal (Parmigiana, Romano, Marsala
and Scallopini—to name a few), linguine
(Alla Pescatore, Crab & Shrimp Alfredo,
Broccoli Con Aglio E Olio and Clam Sauce),
fettuccine (Blackened Chicken Alfredo,
Tagliatelle Alfredo and Broccoli & Mush-
room Alfredo), Lasagna, Cheese Ravioli
and Tortellini Trentina. The Inn’s Incredible
Sandwiches are served with fries or onion
rings and go hand-in-hand with the Italian
Hoagie, Stuffed Hot Pepper, Nino’s Broiled
Sausage or the Char-Broiled Burger.
Describe Verona
Village Inn.
We’re an Italian-American,
family-style restaurant that
focuses on family. We’ve been
open for 35 years now—since 1983. The
restaurant was my father Tony’s and my mother
Lena’s place. She still makes the sauce for the
restaurant and she’s 86. Together they started it
and handed it down through the generations.
Q A
What led you to becoming an owner?
Through high school and college, I worked at
our restaurant. I went to college and earned
an accounting degree from Robert Morris
University. The restaurant was doing well and
my father had me come work for him—and
we worked together. Today, I’m the owner, but
more importantly I’m the “whatever-it-takes,
will cook-manage-wash dishes-bus tables-and-
help-out-staff ” guy.
The Chicken Scallopini.
8
724.942.0940 TO ADVERTISE
❘
icmags.com
How do you decide on
the menu?
We have the same menu
that’s been very consistent
for a very long time.
When we try to change
something, a customer
might say something. Our
customers are loyal to us
and they come in four or
five times a week. If we
have the ingredients we’ll
make it for anyone. And,
no matter what your entrée
order, you get a soup and
salad. We’re accustomed to
providing our guests with
great value, so you’ll want
to come back.
Eric DiIanni, owner of Verona Village Inn, with his
mother, Lena.
What is your favorite dish offered at
Verona Village Inn?
Our Veal Scallopini is one of my favorites.
We sauté veal with hot and sweet peppers,
mushroom and wine sauce and serve it over
linguini or with a side dish.
What is your favorite quick meal to
prepare at home?
We’re pretty basic and on-the-run so meals
aren’t planned out. My wife, Shari, does
the cooking at home and she helps at the
restaurant, too. When I’m home I like to throw
steak or chicken together. On Monday, the
restaurant is closed and my mother and Shari
make 30 gallons of our smooth red sauce.
They start at 7 a.m. and cook it down and add
meatballs in the sauce for an hour or two. It’s a
six-hour project and the base of our dishes.
What is your favorite go-to ingredient?
I add our sauce to this and that—the actual
ingredients are a secret.
What kitchen tool can’t you live without?
A tool can always be replaced. It’s my
employees who are irreplaceable and my
greatest asset.
Other than Verona Village Inn, where’s
your favorite place to eat in Pittsburgh?
We like Cenacolo Restaurant in North
Huntingdon. There’s also Lidia’s in the Strip we
enjoy. It’s nice to try something different to see
what other people are doing.
What advice can you share with a
novice?
Some people may think this is a glamorous
career, but they need to be prepared to work.
Most importantly, you always have to be there
for your employees.
What’s the next big food or dining trend?
We’re not real trendy at the Inn. However,
I hope things stay home-style, and comfort
foods don’t fade away. This is what I want to
preserve and provide. n
—Reese Randall