Over the last 16 years, Andiamo has been a trusted destination with repeat diners ordering their particular favorite slices out of the 30+ doughy slices of heaven. To match your readers with the perfect pizza, we have selected pies based on the most common personalities Andiamo encounters daily. The Fussy Eater The New Yorker, an east coast twist to the classic cheese pie, features tomato sauce, fresh mozzarella, parmesan, extra virgin olive oil and basil for those with who like to keep things simple. The Adventurous Gourmand Those brave enough to order anchovies on their pizza must try the Putanesca pie, which uses black olives, capers, anchovies, and red chile flakes for a zesty, yet savory taste. The Vegetarian For the plant-based eater, Andiamo offers…

South Beach hotspot DÔA invites guests to liberate their taste buds as they showcase the taste of Peru in honor of Peruvian Independence Day with a weekend-long special menu, from July 28th – 30th. Ranging from $12 – $34, the young and dynamic Executive Chef Carlos Estarita will prepare traditional native dishes including a Ceviche Platter of the Traditional (its #1 Best Ceviche in town as voted in Miami New Times Best of City Awards 2017), Criollo and Mixto, Choros a la Chalaca with mussels on the half shell, chalaca, leche de tigre and heirloom tomatoes, Anticucho de Corazon made with aji panca, vinegar, cilantro, salsa rocoto and potato chips, Empanada de Aji de Gallin stuffed with aji amarillo braised chicken, cilantro and salsa criolla,…