Updated: 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, opened its third location on Feb. 18 at 221 2nd Ave. in Carnegie. A second location debuted on June 23 in Robinson Town Centre in a space previously occupied by Police Station Pizza.

Due to Covid, the new restaurants will start as takeout spots, with curbside pickup and delivery available through third-party apps.

The Carnegie location, a former Fox’s Pizza, was actually the first project in an expansion plan launched by husband-and-wife owners Dave Anoia and Aimee DiAndrea. They also opened Pane è Pronto, an Italian takeout, bread and catering kitchen, last October.

Robinson Towne Centre location. Photo courtesy of 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, the couple 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.