Unlike most restaurants, Andiamo doesn’t count on an executive chef to produce and conceptualize their menu. Instead, its manager Frank Crupi participates and oversees the preparation and baking process of each pie in addition to servicing clients and managing the staff. The secret to their award-winning pizzas is using fresh ingredients daily. ‘We deliver authentic pies with fresh dough made daily and fresh local produce brought in every day and prepared onsite,” says Crupi.
With over 30 artisanal styles and 25 different toppings, Andiamo’s signature pizzas include the New Yorker made with tomato sauce, fresh mozzarella, parmesan, extra virgin olive oil and basil, the Portobello, a pie with Portobello, sun-dried tomato, caramelized onions, truffle oil, sauce, mozzarella, goat cheese, the Godfather featuring Italian sausage, pepperoni, meatballs, onions, peppers, mushrooms, olives, tomato sauce, and mozzarella and parmesan cheese, and the New Haven Clam Pizza topped with chopped clams, mozzarella, fresh garlic, capers, red pepper flakes and oregano. Other must-try dishes include award-winning Nunni’s Meatballs served with Andiamo’s sauce, ricotta cheese and fresh basil or in a sandwich, Panini sandwiches like the Tuscan Tuna with Andiamo’s homemade tuna, lemon mayo, arugula and roma tomatoes, signature salads and desserts such as their acclaimed Decadent Chocolate Cake.
In addition to an eclectic selection of drinks from their handpicked wine list and domestic and imported beers, Andiamo is also one of the few places in South Florida to carry Boylan’s Old Fashion sodas out of New York.
Andiamo is open seven days a week for lunch and dinner.
5600 Biscayne Blvd
Miami, FL 33137