Giuseppe's Pizza Sebastian
Gli amici sono come il vino: migliorano con l‘età.
Giuseppe's Pizzeria and Italian Cuisine was established by the late Giuseppe Giambanco, and his son, Robert Giambanco. Originally from Carini, Sicily, Robert and his father first opened the restaurant in the Roseland Plaza adjacent to Publix in 1983. When Robert married in 1990, he an his wife, Tina, took over the family business. and relocated it to 935 Sebastian Blvd in 1991. Today, the family business is run with the help of their children Raffaella and Lorenzo. Together, the family continues to provide you with the same tradition of serving good food at great prices, all in the family atmosphere their reputation began being built on more than twenty-five years ago.
The Giambanco Family
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About The Menu...
Over the years our Menu has grown to include DELIVERY in addition to DINE IN and TAKE OUT services. We still serve our SUBS on our HOMEMADE BREAD, and HAND-TOSSED PIZZA in the traditional way, but we've also become well known for our VEAL, CHICKEN, & SEAFOOD & PASTA.
Did you know we also now serve WINGS, a GROUPER Fingers basket, and a killer SICILIANO Fresco (so we're told). Whether you're looking for something traditional or trendy, Giuseppe's Pizzeria & Italian Cuisine is serving up a Menu that's sure to please the most discerning of palates. And don't forget dessert -- because we haven't. We offer New York style CHEESECAKE, SICILIAN DONUTS, Our Famous CANNOLI'S, and SPUMONI ICECREAM that can't be found anywhere but here!
-- E Alora, Buon Appetito!
Chef Jesus's Biography
Q) Where did you grow up?
A) Southern California.
Q)Did you eat your veggies as a child?
A)No, I didn't like them.
Q) What is your favorite Food Memory?
A) My Mother N Law came to visit for the first time, and she made incredible Mole.
Q) How did you learn your culinary skills ?... from a school or by trade
A) I learned by trade.
Q) How Long have you worked at Giuseppe's?
A) Over Nine Years now.
Q) What is your favorite kitchen equipment or gadget?
A) My Whisk!
Q) What would be your best cooking tip for a Novice?
A) To do your best at staying consistent.
Q) What is your funniest Kitchen incident?
A) Recently I went to go make a Penne a la Vodka & the Vodka Stream caught on fire all the way up to the bottle and blew up! It was scary & funny all at the same time! So be careful when cooking with alcohol!
Q) What do you think is the most difficult ingredient to work with?
A) Marsala Wine... it's a tricky one.
Q) Who in the food world do you admire most?
A) My mothers cooking.
Q) What do you like to eat when your at home?
A) My wife does a lot of the cooking, & it is mostly Mexican Cuisine.
Q) What do you love most about your job?
A) The intense challenge a busy night will bring behind the line.
Q)Last Question...What would be your "Last Supper" Meal? Or as Anthony Bourdain likes to call its your Death Row Meal.
A)Honestly... I'd want a Popeye's Chicken Meal with Red Beans & Rice.