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DiAnoia’s Eatery launches quarterly Italian dinner series

Mary Pickels
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Courtesy of DiAnoia’s Eatery
DiAnoia’s Eatery will hold an Italian dinner series beginning next month.

Although most of us are likely not packing our bags and heading overseas for a foodie tour this summer — darn — DiAnoia’s Eatery is offering a dinner series with a taste of Italy, no passport required.

Chef Dave Anoia and co-owner Aimee DiAndrea are launching a quarterly culinary experience at the Pittsburgh Strip District Italian deli and cafe by day, full-service restaurant by night.

The two will host a dinner series focusing on distinct regions of Italy at the restaurant, located at 2549 Penn Ave.

Diners can enjoy traditional dishes not commonly recognized in the states, they add. In addition to offering up different dishes, the selected meals are ones requiring a more intensive kitchen preparation process, ones that DiAnoia’s Eatery would not be able to serve on a regular basis, according to the hosts.

Each dinner will cost $125 per ticket and includes dinner, wine pairings, tax and gratuity.

“Aimee and I have traveled to most of the regions we are highlighting. The dinner series is a way for us to bring back what we learn during our travels and make it accessible to the local community,” Anoia says.

“Italian food is so different from region to region, and even from city to city, or town to town. It’s fun for our kitchen team to immerse themselves in local Italian traditional menus for a dinner — which makes it fun for the customers as well,” he adds.

Patrons enjoying the first dinner, from 6-9 p.m. July 14, will tuck into a five-course meal highlighting the region of Venice.

Menu for the Venetian dinner, served family style, will feature cicchetti, shrimp scampi, baccala brandade, marinated sardines and bigoli e salsa pasta (large spaghetti with an anchovy and roasted onion sauce).

Details: dianoiaseatery.com

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter .

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