DiAnoia’s Eatery combines the dining experience of your favorite Italian vacation with the warmth and coziness of a friendly neighborhood restaurant. Owned by Chef Dave Anoia and his wife Aimee DiAndrea, DiAnoia’s is an Italian deli and cafe by day and full service ristorante by night that specializes in delicious homemade pastries, breads, sandwiches, and pastas that satisfy all day long. This new hotspot is the perfect place for a quick morning breakfast sandwich and zeppoles or a sit-down gathering place for friends and family who love to talk with their hands and eat fresh-made pasta. The wine, coffee and cocktail bar also features a mix of Italian wine, amari, spirits and espresso beverages that are sure to please. DiAnoia’s Eatery is in Pittsburgh’s bustling Strip District located at 2549 Penn Avenue at the corner of Penn and 26th Street.
Chef Dave Anoia
Dave Anoia, from Lebanon, PA has been in restaurants since 1998. Along with his wife, Aimee, Dave is currently the chef and owner of DiAnoia’s Eatery, which opened in the Strip District in November of 2016. Early on in Dave’s restaurant career, he worked under chef Brian Pekarcik at Arterra in San Diego, CA. Dave later joined chef Brian to move to Pittsburgh and open Spoon and BRGR in East Liberty, where Dave served as the sous chef of both restaurants. He was quickly promoted to Executive Chef and stayed with the company for six years until May of 2016 when he left to pursue DiAnoia’s Eatery. Dave is passionate about Italian cuisine and is looking forward to sharing his food with Pittsburgh at DiAnoia’s Eatery.
Aimee’s grandfather on her mother’s side, Eddie (Rosario) Papsidero, during WWII in the army at Medford Air Field in Oregon, was about to be shipped out, when he asked the commanding officers if he could cook them dinner. He made his mother’s recipe of spaghetti and meatballs, which led the commanding officers to change his assignment when they insisted he stay on base and become the chef . Aimee’s mother, Kathy DiAndrea, passed the recipe from her father on to chef Dave and it’s now the recipe that is served at DiAnoia’s.