Let’s face it folks, “hump day” can make or break us. We’re either gaining momentum by catching a small, but hopeful glimpse of bright light over our mountains of work, or we’re surrendering in defeat to what seems to be an impossible barrier between us and the saving grace of the weekend. But we’re here to say to you, “fear not”. We’re going to share with you, our beloved readers, a sure, quick-fix-hit of joy to get you over that mid-week hump...PIZZA pie!
Gaby: How’s it going?
Trisha: Hungry and sick of “adulting” (cringing emoji)
Gaby: Man, same here. Soooo...where are we going?
Trisha: Ooh! The Pizzeria opening?
The Pizzeria in Edinburg, Texas, in addition to the Brownsville, San Benito and Harlingen locations, is the newest member to the local chain of counter-serve pizzerias in the Rio Grande Valley where you can get your hands on a slice of the Formacio brothers’ pizza. Thanks to one fateful evening, when brothers Alex, Omar, and Emmanuel Formacio decided that the RGV needed more and presumably better pizza, Alex decided to move from the New York area to the RGV to be near to his family, which started the Formacio brothers on their journey to realizing their dream of The Pizzeria.
Lucky for us, just a little more than eight years now, since January of 2010 to be more precise, The Pizzeria has been serving up slices to the Rio Grande Valley community. Using a recipe that’s more than 40 years old, since their grandparents’ generation, The Pizzeria pie experts use made-from-scratch dough with local, fresh ingredients including pizza sauce made with 100% American tomatoes, fresh basil picked daily from their garden and fresh mozzarella made weekly in Harlingen,Texas, from a Wisconsin curd, with their own blend of whole and part skim milk to complement the house pizza sauce.
Gaby: Ugh. About to leave work (grimacing emoji) It’s on University?
Trisha: Yes, ma’am. I’m about to order a smorgasbord of Italian goodness!
Gaby: Oh, dang! Wait up! I’ll be right there!
We truly feasted on our “All Day Specials” order of a large one-topping pizza (half mushroom/half pepperoni), six wings (lemon pepper rub), and garlic knots (8 mini garlic bread knots served with a side of marina). Yes, that happened AFTER (maybe during) the appetizers of Mozzarella sticks (6), meatballs (dressed with parmesan and parsley) and a “tasting” slice of Pesto pizza (spinach, fresh mozzarella, robusto tomato and basil pesto). There are several “All Day Specials” to choose from and they’re all easy on the wallet. (wink)
Oh, and the satisfying options don’t stop there. Sadly, we just didn’t have anymore room to fit the array of: specialty pizzas, strombolis, calzones, pasta dishes, salads, subs or desserts. We know, we’re just as, if not MORE, disappointed in us as you are. *sigh* If you happen to try The Pizzeria’s cannoli or zeppole before we do, please share your experience with us.
Insider Tip: The Pizzeria Rewards are in the making. Ask one of the friendly staff members about the points you can earn.
Next time you’re in Edinburg, Texas, on any given day of the week, stop by for a slice, Sunday through Thursday from 11:00 a.m.-10:00 p.m. or Friday-Saturday from 11:00 a.m.-11:00 p.m. The Pizzeria is located at 1318 W University Dr.,Edinburg, Texas. You can also contact them for delivery service, or ask about their catering, at (956) 348-2754. Visit their website at www.thepizzeria.us and make sure to follow them on Facebook @thepizzeriaedinburg for daily and weekly specials.
Gaby Jones and Trisha Watts work hand-in-hand with the service industry. Jones is in charge of craft and imported beer for L&F Distributors and Watts is the communications director for Visit McAllen. Each week they will have a new adventure and provide an opinion on various locations throughout the Rio Grande Valley.