DiAnoia’s Eatery to Host Valpolicella Dinner Event with Local Chefs


FOR IMMEDIATE RELEASEFebruary, 5, 2017 DiAnoia’s Eatery to Host Valpolicella Dinner Event with Local Chefs Pittsburgh, PA -  DiAnoia’s Eatery, a new Italian Eatery serving breakfast, lunch and dinner in Pittsburgh’s Strip District is hosting a Valpolicella wine dinner.  On March 5th, 2017, Pittsburgh Chefs Jolina Giaramita and Anthony Giaramita join Chef Dave Anoia and Wine Director Heather Perkins at DiAnoia’s Eatery for a special dinner featuring the food and wine from the Veneto and Valpolicella region of Italy.
  Before opening DiAnoia’s Eatery, owners, Dave Anoia and Aimee DiAndrea, travelled to Italy’s Valpolicella region on their honeymoon in 2015 and the region has stuck with them ever since. Being one of the couple's favorite spots in Italy, they comission local artist, Diego Byrnes, to paint a mural in DiAnoia’s Eatery of a photo they took in of Valpolicella one day on their trip.
  The Valpolicella region sits within the larger Veneto region and is just a short car ride north from Verona, the famed city and setting of Shakespeare's Romeo and Juliet. Valpolicella is best known for its wines, especially Amarone. Amarone, considered one of Italy’s greatest red wines, is typically made from three grapes, Corvina, Rondinella and Molinara, which are then left to dry for several weeks leaving raisins which are then pressed to make the wine. Other notable wines from Valpolicella are Ripasso, Valpolicella Classico and Superiore, Appassimento and Recioto (the sweeter version of Amarone). Also part of the Veneto region and just to the east of Valpolicella is Soave, which is known for its white wines and prosecco.
  The cuisine of the Veneto region is widely varied. Some of the more frequently used ingredients in dishes of the region are polenta, radicchio and Amarone wine. The menu for March 5th (below) hopes to cover a wide range of what the region has to offer. The evening will start with an hour Antipasti Reception at 5PM and the sit down dinner will begin at 6PM. The Dinner features five courses, all of which are paired with wines from the Valpolicella region.

A light and flavorful broth with razor clams

Pan seared duck breast finished with red wine and balsamic reduction served with creamy Truffle Polenta

Risotto cooked in Amarone wine, wood fired radicchio and sweet gorgonzola

Braised veal shank over a bone marrow infused sauce of black pepper, rich stock and breadcrumbs served with root vegetables

Pandoro & Baci di Giulietta e Romeo 

 ABOUT DIANOIA’S EATERY Anoia, originally from Lebanon, PA has been in restaurants since 1998. Anoia came to Pittsburgh in 2007 to work for Chef Brian Pekarcik, whom he’d worked for at Arterra in San Diego, at the Marriott in Downtown Pittsburgh, then helped him open both Spoon and BRGR in 2010 in East Liberty. DiAndrea came from Long Island to train with Pittsburgh Ballet theatre and later attend the University of Pittsburgh and is now the Director of Marketing for Pittsburgh Ballet Theatre, just blocks away from DiAnoia’s Eatery in the Strip District.
  The name DiAnoia’s Eatery, is a combination of the husband and wife owners, Anoia and DiAndrea. The couple married in September of 2015 and traveled to Italy for the second time on their honeymoon and took inspiration from their travels to create the casual atmosphere at DiAnoia’s Eatery.
  “We fell in love with the whole culture when we went to Italy.  Eating over there isn’t about the finest restaurants or spending a lot of money. It’s about being with family and everyone being around the table talking. Meals can last four or five hours, and nobody would blink an eye at it. We want to bring that to Pittsburgh, the casual atmosphere with fantastic food.”
  Anoia and DiAndrea are both from Italian decent and have injected their family history into the Eatery. Many of the items found on the menu are from recipes that have been handed down through generations in both families such as the meatballs, sauce, baked goods and even the wine.

 To reflect DiAnoia’s passion for all things Italian, the décor, designed by the owners themselves, was inspired by cafes in Italy and Venetian glass. The space is bright white with colored accents, Blue subway tile and lighting fixtures made from blue and green glass wine bottles. The space features artwork from local artists, including two commissioned works. One work is a mural painted on the back wall of the eatery inspired by a photo taken on the owners honeymoon in the Valpolicella region in Italy, by local painter, Diego Byrnes. The other commissioned work, by Joyce Perry, is a painting of DiAndrea’s grandfather who was a chef during World War II.  Handcrafted woodwork tables, shelving and accents are featured around the space by local artisan, Chris Bandy.
  The 90-seat, 4,200 square-foot Eatery caters to every diner’s need, featuring a full service bar, lounge area and dining room in addition to a caffé and deli for take out. The bar, managed by Heather Perkins, features a wide array of Italian style cocktails, Amari, an all Italian wine list and beer. The bar also has wine, prosecco and Montenegro Amaro on tap.
  Menu offerings include everything from Italian street food, such as pizza, sandwiches, and panzerotti, to family style Italian cuisine such as whole baked Branzino and Steak Florentine by the pound. In addition, DiAnoia’s Eatery serves breakfast and coffee Tuesday through Saturday and brunch on Sundays. DiAnoia’s Eatery is open Tuesday through Thursday from 8:00 am to 9:00pm, Friday and Saturday from 8:00 am to 10:00 pm and Sunday from 10:00 am to 2:30 pm. In addition to dining in and takeout, DiAnoia’s Eatery is available for private events and catering. For more information, please call 412-918-1875 or email info@dianoiaseatery.com.


Aimee DiAndrea or David AnoiaDiAnoia’s Eatery(412) 918-1875 or (631) 987-8048info@dianoiaseatery.com