The Corio x Kiddo Pizza Collab brings Chef David Feola’s University City kitchen together with Chef Wyatt Piazza of Kiddo for a single limited-time pizza built entirely around what’s actually in season right now. It’s available daily at Corio through Saturday, October 17, for $23. Both restaurants have built their entire identity around that same seasonal instinct, which makes this less of a marketing crossover and more of an obvious pairing.
What’s In the Corio x Kiddo Pizza Collab
The base is a squash-infused béchamel layered with roasted garlic, topped with roasted delicata squash and smoked chestnut mushrooms from Mycopolitan Farms. Smoked cheddar from Birchrun Farms and pickled shallot finish it off, a build that reads less like a novelty crossover and more like two chefs actually agreeing on what fall should taste like.
Naming the actual farms behind the mushrooms and cheddar is a small detail, but it signals a menu built on real sourcing relationships rather than a generic seasonal-sounding ingredient list.
“We chose this pizza, because it highlights the seasonal transition into fall and features some of my favorite products,” said Piazza. “Winter squash season just started, so we’re taking full advantage of that by using it as part of the sauce, as well as a garnish on the pizza.”
Using the same core ingredient twice in one dish, once cooked into the sauce and once as a garnish, is the kind of detail that separates a thoughtful seasonal special from one that just slaps a fall vegetable on top.
Why the Corio x Kiddo Pizza Collab Works
This isn’t a one-off stunt for Feola. Each season, he brings in an industry friend to build a limited-time addition to Corio’s menu, a running tradition rather than a single marketing moment. Pairing with Kiddo specifically makes sense given how closely the two restaurants’ philosophies already overlap: both built around seasonally-rotating menus anchored in locally-sourced produce.
That shared ethos is really the point of the collaboration, more than the pizza itself. Two kitchens that already believe the same thing about sourcing don’t need much convincing to end up on the same plate. The pizza is available for dine-in, pickup, or delivery through the run.
A $23 pizza isn’t usually where a restaurant’s actual identity shows up clearest. This one is, because nothing about the ingredient list feels like it was chosen to be interesting; it was chosen because it’s what both kitchens already believe belongs on a plate in October.
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