Chicagoland boasts a fair share of accolades when it comes to cuisine. And perhaps the category that we brag about the most is an unequivocal favorite: pizza. Whether in the city or out in the suburbs, there's no shortage of incredible pizza restaurants that rival anything you can find in Italy or beyond. One of those restaurants is Tievoli Pizza Bar in Palatine, an artisanal, New York-style, pizzeria with an award-winning owner set to compete in the 2025 World Pizza Competition in Italy this coming April. Introducing: Giovanni Labbate, the brains behind the winning pies at the 2024 California Pizza Challenge that qualified him to compete in Italy. CFM recently got to interview Labbate while he prepares for April's competition and learn about the special pizzas that locked in his opportunity at the World Pizza Competition.
CFM: Please tell our readers about yourself and how Tievoli Pizza Bar in Palatine came to life.
GL: Pizza has always been a part of my life. My father was in the pizza business for many years until he passed away 18 years ago. That’s when I decided to follow in his footsteps. In 2022, we planned to open a pizzeria in Palatine. We struggled to come up with an original name until my wife remembered a red blend wine from Oak Farm Vineyards called “Tievoli.” The bottle revealed that the name meant “I Love It” spelled backward, and we knew it was the perfect choice.
Photo courtesy of Tievoli Pizza Bar/Giovanni Labbate
CFM: For those of us that haven’t yet experienced Tievoli, what can we expect when we dine in?
GL: Whether you dine in or take out, you can expect the best pizza around! Our New York artisan pizza is made with the highest quality ingredients and cooked to perfection in our brick ovens by Pizza Master.
CFM: What makes Tievoli stand out in this pizza-obsessed area?
GL: We stand apart in Chicagoland, where most pizzas are tavern-style, deep dish, pan, or Neapolitan. We offer New York artisan pizza with unique topping combinations that set us apart from the rest.
Photo courtesy of Tievoli Pizza Bar/Giovanni Labbate
CFM: Tell us more about your mobile pizza truck and the events you do throughout Chicagoland.
GL: Our mobile pizza truck is one of the most unique food trucks out there, featuring a gold wood-fired oven by Marra Forni. The best part is the all-glass side of the truck, where you can see all the action. Book us for your next private party, birthday, business event, school event, or wedding—you won’t be disappointed!
Photo courtesy of Tievoli Pizza Bar/Giovanni Labbate
CFM: Please tell us about your experience (and your win!) at the 2024 California Pizza Challenge that qualified you to compete in the World Pizza Championship in Italy in April 2025!
GL: Winning in California was an amazing experience! Not only did we win the Non-Traditional category, but we also won the Secret Basket Challenge, earning us the title of Grand Champion and the opportunity to compete in Parma, Italy, in April 2025. Additionally, we won the 3 Cheese Challenge sponsored by Real California Milk, bringing home three first-place trophies this year.
Photo courtesy of Tievoli Pizza Bar/Giovanni Labbate
CFM: What was the inspiration behind your winning creations? Are these available at Tievoli?
GL: The inspiration came from my wife, who once brought me a bunch of toppings and asked me to make a peach pizza. That’s how the Peach Perfect pizza was born. She’s a big part of my creations—if she doesn’t like it, it doesn’t make the menu. Most of our award-winning pizzas are on the menu now, while others, like Peach Perfect, Sunset in Sonoma, and The Harvest, are offered as seasonal items.
Photo courtesy of Tievoli Pizza Bar/Giovanni Labbate
CFM: What are you most excited about regarding the upcoming competition in April?
GL: We’re most excited to showcase our creations in Parma, Italy, and, hopefully, to be recognized worldwide as having the best pizza in the USA. But above all, we’re excited to return to Italy.
CFM: How are you preparing for the trip and competition?
GL: We’re dedicating a lot of time to research and development to ensure we create the best possible pizza to compete with. We’ll also be sharing some of these creations on our social media and asking for feedback from our followers.
CFM: Do you plan to bring inspiration back from the competition and introduce new menu items upon your return?
GL: Yes, we believe the competition will inspire some great ideas for new special items and additions to our menu.
Photo courtesy of Tievoli Pizza Bar/Giovanni Labbate
CFM: Besides Tievoli, where is your favorite place to eat pizza or Italian cuisine in general?
GL: For Italian food, we love Lago in Lake Zurich, run by chef Fabio Viviani. For pizza, if we make it into the city, we enjoy Paulie Gee’s or Professor Pizza.
Chicagoland boasts a fair share of accolades when it comes to cuisine. And perhaps the category that we brag about the most is an unequivocal favorite: pizza. Whether in the city or out in the suburbs, there's no shortage of incredible pizza restaurants that rival anything you can find in Italy or beyond. One of those restaurants is Tievoli Pizza Bar in Palatine, an artisanal, New York-style, pizzeria with an award-winning owner set to compete in the 2025 World Pizza Competition in Italy this coming April. Introducing: Giovanni Labbate, the brains behind the winning pies at the 2024 California Pizza Challenge that qualified him to compete in Italy. CFM recently got to interview Labbate while he prepares for April's competition and learn about the special pizzas that locked in his opportunity at the World Pizza Competition.
CFM: Please tell our readers about yourself and how Tievoli Pizza Bar in Palatine came to life.
GL: Pizza has always been a part of my life. My father was in the pizza business for many years until he passed away 18 years ago. That’s when I decided to follow in his footsteps. In 2022, we planned to open a pizzeria in Palatine. We struggled to come up with an original name until my wife remembered a red blend wine from Oak Farm Vineyards called “Tievoli.” The bottle revealed that the name meant “I Love It” spelled backward, and we knew it was the perfect choice.
CFM: For those of us that haven’t yet experienced Tievoli, what can we expect when we dine in?
GL: Whether you dine in or take out, you can expect the best pizza around! Our New York artisan pizza is made with the highest quality ingredients and cooked to perfection in our brick ovens by Pizza Master.
CFM: What makes Tievoli stand out in this pizza-obsessed area?
GL: We stand apart in Chicagoland, where most pizzas are tavern-style, deep dish, pan, or Neapolitan. We offer New York artisan pizza with unique topping combinations that set us apart from the rest.
CFM: Tell us more about your mobile pizza truck and the events you do throughout Chicagoland.
GL: Our mobile pizza truck is one of the most unique food trucks out there, featuring a gold wood-fired oven by Marra Forni. The best part is the all-glass side of the truck, where you can see all the action. Book us for your next private party, birthday, business event, school event, or wedding—you won’t be disappointed!
CFM: Please tell us about your experience (and your win!) at the 2024 California Pizza Challenge that qualified you to compete in the World Pizza Championship in Italy in April 2025!
GL: Winning in California was an amazing experience! Not only did we win the Non-Traditional category, but we also won the Secret Basket Challenge, earning us the title of Grand Champion and the opportunity to compete in Parma, Italy, in April 2025. Additionally, we won the 3 Cheese Challenge sponsored by Real California Milk, bringing home three first-place trophies this year.
CFM: What was the inspiration behind your winning creations? Are these available at Tievoli?
GL: The inspiration came from my wife, who once brought me a bunch of toppings and asked me to make a peach pizza. That’s how the Peach Perfect pizza was born. She’s a big part of my creations—if she doesn’t like it, it doesn’t make the menu. Most of our award-winning pizzas are on the menu now, while others, like Peach Perfect, Sunset in Sonoma, and The Harvest, are offered as seasonal items.
CFM: What are you most excited about regarding the upcoming competition in April?
GL: We’re most excited to showcase our creations in Parma, Italy, and, hopefully, to be recognized worldwide as having the best pizza in the USA. But above all, we’re excited to return to Italy.
CFM: How are you preparing for the trip and competition?
GL: We’re dedicating a lot of time to research and development to ensure we create the best possible pizza to compete with. We’ll also be sharing some of these creations on our social media and asking for feedback from our followers.
CFM: Do you plan to bring inspiration back from the competition and introduce new menu items upon your return?
GL: Yes, we believe the competition will inspire some great ideas for new special items and additions to our menu.
CFM: Besides Tievoli, where is your favorite place to eat pizza or Italian cuisine in general?
GL: For Italian food, we love Lago in Lake Zurich, run by chef Fabio Viviani. For pizza, if we make it into the city, we enjoy Paulie Gee’s or Professor Pizza.
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