Tinto Brings Fresh Italian Flavor to Bethlehem Area Dining Scene
A new Italian restaurant has opened in Fountain Hill, but its owner is no novice when it comes to food.
Giacomo Sgroi’s new eatery Tinto Tapas & Pasta–located at 1028 Broadway–is the successor to his popular restaurant Nonna Sulina’s; a Hanover Township, Northampton County, eatery which closed after a fire last summer. It was there that the Sicilian-born chef developed a loyal following which he hopes to grow now that he has relocated to the other side of Bethlehem.
“I’ve been around food my whole life,” said Sgroi, who lived in Florida as a small child and returned to Sicily for a time before permanently relocating to the U.S. with his parents at the age of 17.
Sgroi’s father operated a waterfront restaurant near Palermo during his youth, and after coming to the U.S. they worked together continuously until the fire that closed Nonna Sulina’s, which opened in early 2020. His father and mother recently decided to move back to Sicily, and Sgroi said he and his family plan to visit them this summer, which will also be his first trip to the Mediterranean island since he moved to the U.S. over 30 years ago.
In addition to his father, Sgroi’s grandparents were influential in his culinary development, teaching him the importance of preparing food without taking shortcuts. Pasta was always made fresh and oregano was picked in the wild. Tomatoes were dried in the Sicilian sun to give them an intensity that matches the engaging restaurateur’s obvious passion for his profession.
“The island is poor when it comes to money, but when it comes to food, it’s rich,” he said.
That richness is evident in the food served at Tinto, which occupies a historic building that has been home to several different establishments over the past 15 years. Most recently it was the location of Game Time Sports Bar & Grill, which closed in 2024.
As its name suggests, Tinto’s menu features an extensive tapas list which includes dishes as diverse as Goat Cheese Lamb Pops and Clams Casino Dip. The latter is described as a creamy dip with chopped clams, garlic, onions, peppers and pancetta. Baked with bread crumbs on top, it is served with crostini and is ideal for sharing, as are all of the tapas on the menu. Other Italian and Sicilian dishes on it include Fried Calamari, Fried Fresh Mozzarella, Arancini and Uncle Paulie’s Meatballs.
On the entree list at Tinto are familiar favorites such as Chicken Marsala, Veal Milanese, Lasagna and Pasta Primavera as well as less traditional dishes loaded with flavor. Giacomo’s Sauce is described as a “maple pumpkin gorgonzola sauce with roasted garlic” that is served with pasta and choice of chicken or shrimp. Wild Boar Bolognese features slow-cooked wild boar shoulder, sofrito, San Marzano tomato sauce, a splash of cream and romano cheese.
An already-popular option at Tinto is to have their fresh pasta served after being swirled inside a large Italian cheese wheel. Sgroi said he plans to expand on this offering with special cheese wheel pasta nights that feature added flavors such as truffle.
His menu also features a burrata section. Served with toasted bread, the creamy cheese ball can be ordered several different ways. Nonna’s Burrata is baked lightly with marinara sauce and breadcrumbs; Burrata Pistachio is stuffed with pistachio crema, coated in breadcrumbs, fried and served with mortadella; and Burrata Caponata is served with Sicilian eggplant caponata.
In describing his overall approach to food, Sgroi said he follows the methods his grandparents did, which involve more work but impart better flavor. For example, at Tinto they “sweat” fresh garlic in order to remove its acidity. Sgroi said doing that also eliminates the infamous “garlic breath” that is the bane of many an Italian foodie’s existence.
As a chef and restaurant owner, Sgroi said he never stops learning, and always strives to listen to his customers.
“People want options,” he said. “They don’t want to eat the same thing over and over.”
When he was the full-time head chef at Nonna Sulina’s his family seldom saw him, but as the owner of Tinto he is playing a strong supporting role to the head chef, so he can spend more time with them.
Fans of his cooking need not fret, however. Sgroi stressed that he is heavily involved in the restaurant’s food preparation, including all of its soups, sauces, pasta and demiglazes.
“I try to please every customer that comes in this door as best as I can do,” he said.
Future plans for Tinto include the opening of an upstairs lounge/bar that will offer patrons a relaxed setting in which to enjoy a drink and tapas, either inside or–weather permitting–outside on an expansive deck.
A fan of Old Blue Eyes, Sgroi said he hopes to feature a crooner singing Sinatra standards a couple of times each month.
Tinto is open Wednesday and Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 1 to 9 p.m. The cheese wheel pasta is available Thursday through Sunday for dinner only.
The restaurant is currently BYOB, but will offer a full bar in the near future. Free parking is available in an adjacent lot.
For more information and to view menus, follow Tinto on Facebook and Instagram, call 610-419-0080 or email tintobar1028@gmail.com.
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