Dining
BY JOVANNA AGUILAR
The spaghetti meatball ($15) is an award-winning pasta simmered in marinara sauce.
COURTESY FABIO’S ITALIAN KITCHEN
The Sweet Hawaii ($21.95) is made with Canadian bacon, dried cranberry, pineapple and mozzarella.
JOVANNA AGUILAR COMMUNITY IMPACT
Fabio’s overcomes hardships to become local staple When Fabio Jardim moved from Brazil to the U.S. in 2006, he never imagined he’d nd his purpose in serving pizza. “I came to the U.S. to study theology, but God had other plans,” he said.
Fabio’s Italian Kitchen serves desserts such as cannolis ($6), cheesecake and tiramisu.
a clothing factory for 25 years, he decided he was meant to take this path to serve his community. Over the years, Jardim has served people in need during natural disasters and the COVID-19 pandemic with discounts and free food. When his wife passed away in 2019, Jardim said he was struggling nancially and almost closed shop until a social media post by his daughter, Giovanna Apelbaum, brought in new business. What’s special about it? Under his ownership, Jardim created his own pizza dough recipe for crispy pizzas baked in a coal- red oven. Fabio’s o ers several gourmet pizzas, pastas and meatballs.
COURTESY FABIO’S ITALIAN KITCHEN
After several years working at Guido’s, a pizzeria under owner Chris Osani, Jardim took over the business in 2010 with $93 in his pocket and changed the name to My Pizzeria. Fifteen years later, he has rebranded again to Fabio’s Italian Kitchen due to his connection with locals who have come to know the eatery as Fabio’s. The full story Jardim said though he intended to leave his business aspirations in Brazil where he operated
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9222 Louetta Road, Ste. 120, Spring www.mypizzeria.pizza
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SPRING KLEIN EDITION
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