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While Pio worked in restaurants for many years, he learned to cook from his mother, who was from Modena, Italy. Many of Pio’s recipes come from his family, his wife Mary, and countless hours in the kitchen. Pio first introduced thin crust pizza, toasted ravioli, and pizza burgers to the St. Charles area. Many locals still recall coming in after high school basketball games to eat pizza, listen to the jukebox, and enjoy good company.
In 1970, Pio’s son-in-law Ernie joined as partner. After semi-retiring in 1975, Pio still came in almost everyday to tinker around and make sure things were prepared to this high standards. In 1987, Pio and Ernie added banquet rooms, an additional kitchen, and an additional bar to the second floor. These accommodate up to 120 people and are perfect for small and large parties of all kinds.
Over the years, Pio’s six grandchildren have all helped to continue Pio’s legacy. And although the old jukebox is gone, it's the recipes and personal service that makes Pio’s a St. Charles institution still remain.
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