UPDATE: The Robinson Township location’s opening date has been pushed back to June 23.

Pizza fans in Carnegie and Robinson Township are finally getting a piece of the DiAnoia’s pie.

Pizzeria Davide, the popular Strip District-based sister restaurant of DiAnoia’s Eatery, is opening its second location on June 16 in Robinson Town Centre in a space previously occupied by Police Station Pizza.

Due to COVID-19, the new site will start as a takeout joint with delivery available through third-party apps. Eventually, patrons will be able to visit the 40-seat, BYOB eatery for casual dine-in service from 11 a.m. to 9 p.m., Tuesday through Sunday.

A third location will debut this fall at 221 2nd Avenue in Carnegie, a former Fox’s Pizza. The borough was actually the first project in the couple’s expansion plan.

Photo courtesy Pizzeria Davide.

DiAnoia’s Old World-style pizza has been a hit since the restaurant opened in 2015. Each pie starts with a 48-hour fermented dough and a layer of sharp provolone cheese covered with house-made sauce and a topping of parmesan, basil and oregano.

In 2019, husband-and-wife owners Dave Anoia and Aimee DiAndrea renovated an 800-square-foot storage space in the back of the Penn Avenue restaurant, installing a kitchen and a pizza window so customers could grab a slice.

“The concept was born from our signature pizzas at DiAnoia’s. When takeout orders took off, we knew this was something that needed its own space to grow,” Anoia says. “We take a lot of pride in the fresh, quality ingredients we put into each pie and are passionate about moving forward with our plans to bring this concept to the Robinson community, especially during a time when we can all use some comfort food.”

In addition to its signature pie, the pizzeria will serve marinara, Margherita and New York-style pizzas and a Philly cheesesteak sandwich stuffed with a mix of griddle sirloin and ribeye, fried onions, provolone and homemade Cheez Whiz.

Appetizers will include the softball-sized Meatball Bomb, a succulent pork, beef and veal blend baked in a blanket of mozzarella and pizza dough, topped with pesto and marinara sauce. Tiramisu, cannoli and Millie’s Homemade Ice Cream will anchor the dessert menu.

The menu will feature artisanal and locally sourced ingredients, ranging from flour from Molino Pasini in Northern Italy to fresh mozzarella from Caputo Brothers Creamery in Spring Grove, PA. Anoia’s inspiration follows a similar trajectory — from restaurants in his Lebanon, PA hometown, to DiAndrea’s Long Island family meatball recipe; and the couple’s frequent culinary tours of Italy.