When Franco Stanzione was 23, he opened his first restaurant, Stanzione 87, in 2013. Equipped with a Stefano Ferrara oven from Naples, he introduced Neapolitan pizzas to the Brickell neighborhood in the midst of the massive construction site that is today Brickell City Centre. They survived and remain a friendly neighborhood pizzeria. The newest project, headed by his wife, Ashley: Ash Pizza Parlor at The Citadel Food Hall, bringing wood-fired pizzas and fun, if not-so-traditional, toppings. 

Born in Milan and raised in the Marche region of Italy, Stefano Versace was hungry for a good pizza in Fort Lauderdale: “I love pizza!” So he started his own pizzeria. Versace, founder of a chain of gelaterias in malls, including Miami International and the Galleria, brought in Italian pizzaioli and staff to make Neapolitan pizzas with housemade buffalo mozzarella, pasta and salads.

From another set of twin brothers who also started Ristorante Fratelli Milano in downtown Miami, this new space features classics like maltagliati pasta with braised brisket, tomato and Parmigiano and pasta frutti di mare and some decidedly non-Italian dishes, like avocado toast.

From owners chef Wendy Cacciatori and Valentina Imbrenda, this 2,000-square-foot indoor and outdoor eatery features signature pasta dishes, fresh carved prosciutto di Parma and Parmigiano-Reggiano, an open kitchen, expanded market offering homemade and imported Italian goods, a butcher area where guests can choose their preferred cut of meat, and pasta-making station.

Before Sunset Harbour became a hot dining destination, Sardinia was serving authentic dishes from chef and co-owner Pietro Vardeu’s native Sardinia, including fregoletta, Sardinian couscous with baby clams and saffron broth and pane carasau, the traditional crispy flatbread; and malloreddos (little Sardinian gnocchi) with sausages, peas and saffron.