Located within Atlantic Village, Gioia Italy is an Italian restaurant and pizzeria built around authentic flavors, premium ingredients, traditional recipes and what it describes as a touch of contemporary innovation. Its culinary leadership gives that mission particular credibility. Co-owner Massimiliano Stamerra is a 20-time award-winning pizza champion whose restaurant experience spans Florida and Italy, and he oversees a broader kitchen brigade that moves well beyond pizza into handcrafted pastas, seafood, meat dishes and desserts. Their objective is not simply to reproduce Italian cooking abroad, but to understand its history well enough to reinterpret it for another time and another continent without surrendering its identity.

That distinction becomes apparent in dishes both familiar and unexpected. Gioia’s spaghetti carbonara adheres to the traditional combination of guanciale, eggs, Pecorino Romano and black pepper, while chicken Parmigiana, herb-grilled lamb chops and espresso-soaked tiramisu broaden the experience. Pizza receives equally serious attention through highly digestible dough incorporating BIGA pre-ferment, carefully conceived toppings and a distinctive two-minute bake at 650 degrees. Yet perhaps Gioia’s most contemporary expression of Italian hospitality is not a reinvention of flavor at all. It is the effort to make those flavors accessible to far more people.

The restaurant has developed an unusually extensive gluten-free program that includes pizza, freshly baked bread, desserts and many main dishes, supported by a dedicated gluten-free station designed to guard against cross-contamination. Vegetarian, vegan, ketogenic and dairy-intolerant diners are also considered within the larger concept. Rather than positioning accommodation as an afterthought, Gioia makes inclusivity part of its culinary proposition. In that sense, innovation here can mean finding new ways for people to participate in an old and deeply social dining culture.

The setting adds another dimension. Atlantic Village has evolved into a substantial open-air dining, wellness and lifestyle destination in Hallandale Beach, itself strategically positioned between Miami and Fort Lauderdale and near Gulfstream Park, Shell Bay and South Florida’s beaches and waterways. Gioia consequently works as both neighborhood restaurant and travel discovery, an opportunity to experience Italian culinary traditions without necessarily following the well-worn dining trail into Miami.

To better understand the philosophy behind Gioia Italy, its balancing of tradition and innovation, and an unusually serious commitment to gluten-free Italian dining, I spoke with co-owner Massimiliano Stamerra, a 20-time World Pizza Champion whose career has been built around the techniques, ingredients and traditions of Italian cooking. What emerges is a philosophy in which authenticity is not treated as nostalgia. Rather, it provides the foundation from which the restaurant can evolve.

MK: Gioia Italy sets out to distinguish itself in South Florida through authentic Italian cooking, contemporary thinking and an unusually inclusive approach to dining. What is the philosophy behind the restaurant, and how does that translate into an experience designed to welcome such a wide range of guests?

MS: Our vision comes from extensive knowledge of the restaurant industry, developed through years of professional courses and experience, as well as through the creation of the Accademia in Miami. Everyone is welcome. We do not have an overly defined target audience, from younger and older couples to groups of friends and families celebrating anniversaries or special occasions, as well as weddings.

What distinguishes us is a warm welcome and genuine hospitality, the best gluten-free food you can find in the area, and the fact that all our products are authentically Made in Italy. Gluten-free is an aspect that we would like to make more visible. We have a dedicated gluten-free station, which is something very difficult to find elsewhere, as well as a cocktail bar and the opportunity to watch sporting events at Gioia Italy.

MK: How do you and the culinary team reinterpret Italian cuisine for today’s South Florida diner without compromising the traditions behind it?

MS: Our entire kitchen staff has been trained to follow the traditions of Italian cuisine, understand and appreciate its history, and reinterpret it for the times we live in and for another continent, without ever compromising its authenticity.

MK: You are a 20-time World Pizza Champion, so pizza understandably has an important place at Gioia. Yet the restaurant was conceived as a much broader Italian dining experience. What philosophy connects the pizza with the pastas, seafood, entrées and desserts coming from the kitchen?

MS: Because, for us, food and every dish we serve are serious matters. That deceptively simple answer arguably says quite a bit about Gioia’s positioning. Pizza may provide Stamerra’s most recognizable credential, but the restaurant does not treat the rest of the menu as supporting material. The same seriousness is intended to extend across the kitchen, which is why the conversation naturally turns from pizza-making accolades to the ingredients and disciplines underlying the broader menu.

MK: What role do ingredient quality and balance play in maintaining that connection to authentic Italian cooking?

MS: High-quality ingredients and the careful balance of every single element make each dish the perfect combination of flavors and sensory experiences, while maintaining a very strong connection to true and authentic Italian cuisine.

MK: Let’s start with the pizza. From the perspective of someone who has spent years mastering the craft, what are the technical elements behind Gioia’s dough and the finished pie?

MS: Our highly digestible dough is one of the keys to our success. We use the BIGA, a pre-ferment, together with carefully selected toppings and thoughtfully designed combinations. From the classic Margherita to our most elaborate pizzas, every one of them is crafted with great care. The baking process is also very distinctive: this dough is cooked for two minutes at 650°F.

MK: If pizza is one gateway into Gioia, what dishes would you point to for diners who want to explore the broader Italian identity of the restaurant?

MS: Italy has an incredibly strong food and wine culture. It is no coincidence that Italian cuisine is consistently recognized as one of the best in the world, not only because of its variety, but also because of its ability to promote well-being. The Mediterranean diet continues to be studied, and the many people in Italy who live beyond the age of 100 are one of the clearest examples of its benefits. At Gioia, for example, we serve Bolognese ragù made with 100% beef and traditional tomato sauce, our delicious carbonara, meatballs, seafood pasta, fried calamari, and much more.

MK: Carbonara is one of those dishes where a seemingly small departure can fundamentally change the recipe. How closely do you adhere to the Italian preparation, and where are you willing to reinterpret a familiar favorite such as Chicken Parmigiana?

MS: Among these dishes, our spaghetti carbonara is authentic and never made with cream, as unfortunately often happens elsewhere. Our chicken parmigiana is reinterpreted as a dish that Americans have always loved, while we continuously strive to make it even more flavorful and refined, a true explosion of flavors. All these dishes are created using recipes and preparation methods that we carefully protect in our kitchen, without revealing how they are made. The precise proportions and combinations of ingredients make these dishes truly unique to Gioia Italy, one more reason to come and experience them for yourself.

MK: That philosophy of doing relatively little to exceptional ingredients also seems evident in dishes such as the lamb chops. How does that carry through to both savory dishes and a classic dessert like tiramisu?

MS: For every dish, including our lamb chops and tiramisu, we always say that every detail matters. We use very few spices because the meat we serve is fresh and of excellent quality. Outstanding ingredients come together to transform every dish into an authentic Italian culinary experience. For the lamb, all that is needed is excellent-quality meat, parsley, rosemary, olive oil, and salt. When the meat is exceptional and the person preparing it has extensive expertise and knows exactly how to cook it, the result is a delicious dish like ours. Tiramisu is another of our signature specialties. We never use cream, only gluten-free ladyfingers, as all our desserts are gluten-free, mascarpone, coffee, and an ancient recipe that makes it delicious, suitable for people with celiac disease, and naturally full of flavor.

The gluten-free element is where Gioia’s premise of tradition meeting contemporary thinking becomes especially interesting. Rather than changing Italian food merely for novelty, Stamerra has spent years trying to solve a considerably more difficult culinary problem: how to remove gluten from dishes without removing the sensory experience that makes people want those dishes in the first place.

MK: Your interest in gluten-free cooking predates its current prominence on restaurant menus. What originally led you to devote so much attention to it?

MS: Since 2004, I have devoted extensive study to gluten intolerance and the related health concerns. It was becoming increasingly important to understand how to create gluten-free food that did not sacrifice taste or flavor, and today, we can proudly say that we have achieved that goal.

MK: Why was creating a dedicated gluten-free station so important to you?

MS: As mentioned earlier, gluten-free is a genuine health concern, not a trend. Having a truly dedicated gluten-free station to prevent cross-contamination, combined with constant research and our love and dedication toward people with celiac disease, makes us truly unique within the gluten-free restaurant scene in South Florida.

MK: Authenticity can become particularly difficult when a traditional recipe has to be adapted. How have you approached that challenge?

MS: It is difficult to preserve the authenticity of these dishes without altering them, especially when creating gluten-free versions. However, years of study, research, testing, and perseverance have led us to a result of which we are extremely proud.

MK: Gioia is also part of a larger destination experience at Atlantic Village. Why did this particular Hallandale Beach location feel right for the restaurant?

MS: We chose Atlantic Village because it represents a great opportunity for Hallandale Beach and the growing community surrounding it. Within the destination, Gioia offers a distinctive Italian dining experience unlike any other in the area, while being part of a vibrant mix of dining, wellness, retail and everyday experiences that have made Atlantic Village a gathering place for locals and visitors alike.

MK: For travelers accustomed to looking toward Miami or Fort Lauderdale for a night out, what makes Hallandale Beach increasingly worthy of its own place on a South Florida itinerary?

MS: Hallandale Beach is one of the most centrally located areas between Miami and Fort Lauderdale, and it will continue to become an increasingly important destination connecting these two cities. Evidence of this can be seen in the many major investments driving the area’s growth, including the construction of large luxury condominiums and the development of new commercial businesses that will become increasingly necessary to meet the needs of the many people moving to this urban area, an area that already offers numerous services and will provide even more in the future. As the community continues to grow, Atlantic Village is evolving alongside it as a destination where people can gather, dine and enjoy a variety of experiences in one place.

MK: What practical or unexpected aspects of the Gioia experience might visitors appreciate once they arrive?

MS: We offer a large parking area, as well as a covered, monitored, multi-level parking garage that is always free of charge. Our restaurant also features an exceptionally large patio, which, in terms of size, is almost like having a second restaurant alongside our indoor dining room.

MK: Co-owner Amauri de Oliveira’s international soccer career has also brought an interesting dimension to Gioia’s clientele. Who are some of the notable guests you’ve welcomed?

MS: We often welcome prominent guests, particularly from the world of soccer, because Amauri de Oliveira, one of the restaurant’s owners, is a famous former international soccer player who played for Juventus, Palermo, and many other renowned teams. He has a strong following, and personalities such as Ronaldinho, Mascherano, Higuita, Jankulovski, Zamorano, Lugano, Quaresma, and many others have visited us. We have also welcomed celebrated singers such as the great Jon Secada, who took part in a truly unforgettable evening last year.

Ultimately, Gioia Italy’s most interesting balancing act is not between old food and new food. It is between preservation and progression. The kitchen treats Italian culinary tradition as a foundation rather than a constraint. BIGA fermentation and classic carbonara coexist with an American-influenced Chicken Parmigiana. Traditional tiramisu becomes accessible to gluten-free diners without surrendering mascarpone, coffee or the character of the dessert. Pizza can be simultaneously studied, awarded, refined and enjoyed without ceremony.

That philosophy also feels particularly appropriate for Hallandale Beach itself. Positioned between two internationally recognized South Florida cities, the area is developing an increasingly distinct destination identity of its own. Atlantic Village reflects that evolution through its combination of restaurants, wellness, entertainment and lifestyle concepts, while Gioia offers travelers a culinary reason to linger rather than simply pass between Miami and Fort Lauderdale.

For diners, however, the measure of authenticity is ultimately far less complicated. It arrives on the plate. Gioia’s premise succeeds or fails according to whether tradition remains recognizable after innovation has had its say. Here, the restaurant’s approach suggests that contemporary Italian dining need not choose between the two. When innovation is grounded in knowledge, ingredients and technique, it can become another way of protecting tradition by ensuring it remains relevant, inclusive and pleasurable for the people gathering around the table today.

~~~

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Gioia Images – Credit/Copyright Dave Carletti