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Chef Luigi DiMeo's menu parallels Anthony's Coal Fired, with pizza balanced out by family-style house salads, oven-roasted wings, and a few pasta specials. But DiMeo says: "I'm not trying to copy anyone. This is what I know. I try to make it as close as I can [to authentic Neapolitan style]." Close may be the keyword, as there are strict rules to Neapolitan style pizza -- most important being the wood-fired oven. DiMeo, a Naples native, may be taking liberties with his pies by using a coal oven, but no one seems to care or notice. The busy crowds of Las Olas have latched onto this little pizza shop.