Home Sweet Silvio's

Ann Arborites have their choice of pizza places. Such destinations appear on many a street, and at times, may seem like a dime a dozen. Silvio’s Organic Pizza, however, stands out in my mind.

Little personal touches curate Silvio’s warm  character. A billboard of eclectic children’s drawings decorates a wall. Fresh herbs grow on a shelf, tinting the surrounding room with a ‘cultivation’ vibe.

Calling Silvio’s a pizzeria is a marked understatement, as it is an organic Italian restaurant that also offers an assortment of pasta, calzones, soups, salads, desserts, and drinks.  A personal favorite is the savory Eggplant Parmigiana, served with a choice of pasta. I, myself, prefer a spaghetti accompaniment.

Founder and owner Silvio Medoro was born in New York but lived in Italy for twenty-five years. Authentic Italian cooking methods chiseled his culinary style throughout his tenure working at a bakery in Italy. “His dream was always to come back to the US and open a pizzeria,” explains Jes Rose, a manager at Silvio’s.

Inseminated in 2005, Silvio’s has gradually expanded in terms of physical space and menu variety. Seasonal selections along with a variety of beer and wine now grace dining options. Ichabod Pumpkin Ale and Cappellotti with Pumpkin and Truffle Oil are two current choices. “We strive to show the public that we care about what they eat,” proclaims Rose.

Rose received a job offer at Silvio’s while taking photos one day in the eatery. As a photographer, she embraces the responsibility of photographing foods for the menu amongst other duties. “It is the best photography I’ve ever done,” she flaunts.

“We create a fine line between traditional Italian [culture] and a nice local community,” says Rose. Locally manufactured beer sits alongside imported Italian beer, for instance.  

Medoro, himself, cultivates a resourceful vegetable garden in his backyard. “We get as much as we can from local farms,” states Rose. The Ann Arbor Farmer’s Market, Peoples’ Food Co-op, and Zingerman’s supply several goods to Silvio’s as well. A harmonious functionality between local businesses seems to have sprouted.

Commitment to purchasing organic products conjoined with organic food preparation methods defines Silvio’s quality standard. Even if a situation pops up where the restaurant cannot be completely organic in preparing an entree, staff persists to use as many possible organic cooking steps nonetheless.

Staff members create everything from scratch. They prepare soup, for example, starting with merely water, then add vegetables, meat, and herbs accordingly.

“You can tell that the food is made with love,” explains Rose of what distinguishes Silvio’s. “[You get] that little bit of human interaction.”