INGOOD TASTE
David Anoia , Chef and Owner , DiAnoia ’ s Eatery
Candid conversations with the dining scene ’ s most engaging chefs
DiAnoia ’ s Eatery 2549 Penn Avenue , Pittsburgh ( Strip District ) 412.918.1875 ; dianoiaseatery . com
On the Menu : Traditional Italian fare with an American twist featuring seasonal dishes . The breakfast menu includes dishes such as Stuffed Cornetti , a Lebanon sweet bologna with fontina to Roasted Red Potatoes and Zeppole ( Italian doughnuts ). The panini and pasta possibilities flank the lunch menu . There ’ s the Prosciutto Panini ( served cold ) with fresh mozzarella , arugula , oven-roasted tomato , EVOO and balsamic vinegar . The Veal Parmesan Panini ( served hot ) features a breaded veal cutlet , prosciutto , fresh mozzarella , provolone and marinara sauce . Pasta dishes include the Pork Sugo , using house-made rigatoni , braised pork , San Marzanos and Parmesan cheese , and the Gnocchi and Meatballs with house-made potato gnocchi , Momma ’ s meatballs , marinara pecorino and Romano cheese . Enjoy the dinner menu indoors or alfresco , with choices such as Steak Florentine , a 1.5-lb . minimum cut short loin drizzled with EVOO , and Branzino , a Mediterranean sea bass stuffed with fennel , garlic , lemon , roasted potatoes and tomatoes . The Dolci menu includes a house-made tiramisu , zeppole and treats baked fresh daily .
What led you to open DiAnoia ’ s Eatery ? My wife Aimee and I got married in 2015 . I was a chef , and Aimee was a marketer . We wanted to share our love for food and presentation . When the pandemic hit in 2020 , we had to pivot a lot . Our staff was great enough to pivot along with us . We were able to maintain sales , which meant we were able to keep people employed . That means everything to us .
Who has influenced your cooking the most ? My dad , Greg , would do the cooking on Sundays after church . It was an all-day affair , and we would eat around 2 p . m . or 3 p . m . It was fresh pasta with garden tomato sauce — just a simple spaghetti , and made from hand , too . Everything in that sauce came from our garden .
What ’ s a quick meal you prepare at home ? I like making a whole roasted chicken . I use farm-fresh produce and make a vegetable sauté and add a dash of salt and pepper .
What tool can ’ t you live without ? I can ’ t live without a side towel , one that hangs from the oven handle . I use it for everything ,
Chef David Anoia and Aimee DiAndrea Anoia , owners of DiAnoia ’ s Eatery .
whether it ’ s wiping up a spill during prep or pulling something from the oven . I use two or three a night . At the end of the night , you throw it in the wash .
What ’ s your best advice for a novice ? Keep everything simple and let the ingredients shine .
Other than your own restaurants [ the Anoias also own Pane è Pronto and Pizzeria Davide ], where is your favorite place to eat in Pittsburgh ? There are a few favorites . For sushi we like Mola in East Liberty — their Nigiri is awesome . When it comes to Italian , we find ourselves at Rico ’ s Restaurant in Ross . I order the angel hair pasta with cream sauce and pinole nuts . But there ’ s this new spot I like called Local Provisions in Fox Chapel — it ’ s very cool .
What ’ s your favorite go-to ingredient ? I like including different cheeses in my recipes because it enriches the dish and adds a flavorful and salty component . A few of my favorite types of cheese are Parmigiana , Caciocavallo ( translates to cheese on horseback , which is how this semi-hard cheese was once transported ) and Crotonese , a cheese made from sheep ’ s milk in the Calabria region .
What ’ s the next big food or dining trend ? With the evolution of AI in every industry and the popularity of casual dining , the trend may impact lots of people ’ s jobs . However , I ’ m a people person and I think that as long as people come first , “ good food — fast ” is here to stay . n
— Reese Randall
The delectable abundance at DiAnoia ’ s Eatery .
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