The Giordano family stands behind the counter of Stella’s Pizza Parlor in Ewing, Jan. 20, 2011. Pictured are Frank Giordano, Tony Giordano, Stella Giordano and Peter Giordano. (Photo by Stacey Pastorella.)
The Giordano family stands behind the counter of Stella’s Pizza Parlor in Ewing, Jan. 20, 2011. Pictured are Frank Giordano, Tony Giordano, Stella Giordano and Peter Giordano. (Photo by Stacey Pastorella.)

A chicken fajita pizza might not seem like traditional Italian dining, but Tony Giordano said he stays true to Italian culinary tradition when he prepares one.

Giordano, of Stella’s Pizza Parlor in Ewing, said the key is using fresh ingredients. He said he gets the ingredients from local farmers and grocery stores and doesn’t believe in using anything that has been frozen or canned.

Giordano’s father, Peter Giordano, is originally from a small Sicilian town called Cinisi, which is near Palermo. He moved to the United States in 1970, and had jobs working in pizzerias, and also as a mechanic, Giordano said. He eventually decided to open his own restaurant, which he named after his wife, Stella.

Giordano said he is proud that his father opened his own restaurant and made a name for himself, rather than working for a chain.

Giordano said family is very important at Stella’s, which is operated by members of the Giordano family, including he and his parents, Peter and Stella Giordano. Giordano’s brother, Frank, also works in the restaurant on a part–time basis.

Menu items at Stella’s range from the traditional to the inventive. Some familiar selections that are popular are Italian hoagies and cheesesteaks.

The restaurant offers buffalo wings, which are also popular, especially for events like office parties, Giordano said. The wings are not too messy, which makes them convenient to eat, he said.

“Numerous times, I’ve been to parties outside of work, friends’ houses and whatnot, and they always tell me ‘make sure you bring some of those wings,’” Giordano said. “They love them. They’re breaded, got a little kick to them.”

A few months ago, Stella’s added a soup station, which they keep stocked with options such as chili, chicken noodle, cream of broccoli and cream of potato.

The restaurant’s best seller, however, is still its pizza, Giordano said. Some of the specialty pies include bacon double cheeseburger, buffalo chicken, bacon lettuce and tomato, and a ham and pineapple pie, which they call “Hawaii Pie-O.”

For diners craving a more traditional Italian taste, Stella’s also prepares old–fashioned tomato pies. Those pies, which are not officially listed on the menu, are made with cheese on the bottom, chopped tomatoes, basil, garlic, grated cheese and oregano.

Stella’s Pizza Parlor also offers promotions to its customers. For all of 2011, the prices of cold hoagies have been turned back to their 1981 rates, which is $3.50 for a 9–inch sub and $4 for one that is 12 inches.

Stella’s Pizza Parlor is located at 202 Scotch Road in Ewing. The restaurant does not deliver, but offers catering services for events such as office parties. Customers can also pick up food to go. The restaurant is BYOB and is busiest on Fridays and Mondays, and between the hours of 11 a.m. and 2 p.m., Giordano said. He encourages people to call ahead.

Stella’s Pizza Parlor does not accept payment by credit card. The restaurant is open Monday through Saturday, from 10 a.m. to 8 p.m. More information is available by phone at (609) 883–3880.