Miami's First
Pizza Omakase
Leave it to us. Don't choose. Trust us.
Still steaming. Finished tableside. Every course a surprise.
— Coming Soon to Miami —
until the pop-up
Exclusive Pop-Up Event
Claim Your Spot
Miami's first Pizza Omakase pop-up. Only 100 seats available. Once they're gone, they're gone.
Reserve your seat now and be among the first to experience Affidati · 7-course pizza tasting · tableside finishing · one unforgettable evening
Only 100 seats. 99 remaining.
The Philosophy
Affidati
Trust Us
Omakase means "I leave it up to you." You sit down. You surrender. The pizza comes screaming out of the oven at 400°C, travels straight to your table, and right there—in front of your eyes—it transforms into something extraordinary.
From Oven to Table
No waiting. No pass. The pizza lands at your table still blistered, still breathing from the fire.
Finished Before Your Eyes
The Berkel spins. Prosciutto falls. Mozzarella tears. Truffle shaves. You watch it happen. You smell it happening.
Every Course a Surprise
3, 5, or 7 courses. You never know what's next. The chef reads the room, the season, the moment.
The Moment
400°C to Your Table
This is what you came for
The oven roars. Your pizza emerges—blistered, charred, alive. It doesn't go to a counter. It doesn't wait under a lamp. It comes straight to you. Still steaming. Still crackling.
The Berkel slicer starts spinning. A ribbon of Prosciutto di Parma—24 months aged—floats down onto the heat.
Mozzarella di Bufala, torn by hand. Creamy pools form instantly on the blistered surface.
A drizzle of Pesto Genovese. The basil hits the heat. The aroma reaches you before the plate does.
Then you eat. And nothing is ever the same.
The Experience
Tableside Theater
You don't just eat. You witness.
Your pizza arrives at 400°C. Still blistered. Still breathing. Then, right before your eyes, it becomes something extraordinary. The pizzaiolo works at your table—slicing, tearing, drizzling, shaving. Every movement is deliberate. Every ingredient tells a story. The heat does the rest.
The Fire
Wood-fired. 400°C. 90 seconds. Out.
The Journey
Oven to table. No stops. Still smoking.
The Finishing
Berkel spins. Hands tear. Truffle shaves.
The Bite
You taste it all. Heat. Craft. Italy.
The Journey
Your Evening, Course by Course
From the first bite to the last memory
Every Affidati experience follows a carefully choreographed arc — from the familiar to the extraordinary. Here is the complete Grande journey.
Il Benvenuto
The Welcome
A complimentary fried montanara arrives with a welcome Aperol Spritz. Golden, crispy, topped with San Marzano and basil.
La Classica
The Classic
A perfect Margherita. Mozzarella di Bufala DOP, San Marzano, fresh basil, EVO oil. The foundation.
Il Momento
The Moment
The Berkel slicer spins. Prosciutto di Parma — 24 months — floats down onto the steaming pizza. The signature.
La Sorpresa
The Surprise
A seasonal creative pizza. Tartufo Nero shaved tableside, or 'Nduja with Stracciatella. Changes monthly.
Il Viaggio
The Journey
A pizza that tells a regional story. Burrata di Andria broken open tableside, or Bresaola with arugula.
L'Audace
The Bold
The crescendo. Gorgonzola Dolce with Pistacchio di Bronte cream and truffle honey. Rich. Intense.
Il Dolce
The Sweet
Dessert pizza. Mascarpone, Crema di Pistacchio di Bronte, Miele al Tartufo. Warm. Indulgent.
Il Ricordo
The Memory
A branded tarallino artigianale in a kraft bag. The taste of Affidati, to take home.
Piccolo includes courses 0, 1, 2, 6, 7 · Classico includes courses 0, 1, 2, 3, 5, 6, 7 · Grande includes all courses
The Stars
DOP Excellence
The finest Italy has to offer
Every ingredient is sourced directly from small Italian producers. They don't sit in a fridge. They arrive, and they perform.
Tartufo Nero
Umbria
Prosciutto di Parma
Emilia-Romagna
Burrata di Andria
Puglia
Pesto Genovese
Liguria
The Finishing
What Happens at Your Table
Every pizza. Finished live. No two alike.
These aren't toppings. They're performances. Each one applied tableside, on a pizza still radiating heat from the oven.
Prosciutto di Parma
Sliced tableside on the Berkel. Paper-thin. Melts on contact.
Emilia-Romagna · 24 months
Mozzarella di Bufala
Torn by hand. Creamy pools on the heat.
Campania · Daily delivery
Pesto Genovese
Drizzled at the last second. Bright. Fragrant.
Liguria · Fresh basil & pine nuts
Bresaola
Draped over the heat. Instantly perfumed.
Valtellina · 3 months aged
Crema di Pistacchio
Swirled in. Sicily in every bite.
Bronte · DOP green gold
Burrata
Broken open tableside. Rich. Indulgent.
Andria · IGP · Creamy heart
Tartufo Nero
Shaved fresh. Earthy. Unforgettable.
Norcia · Seasonal treasure
The Pantry
What We Work With
Sourced directly. No shortcuts.
Every ingredient arrives from Italy with a story. A region. A producer. A tradition. You taste all of it.
Cured Meats
Prosciutto di Parma DOP
Emilia-Romagna
24 mesi
Speck Alto Adige IGP
Trentino
22 settimane
Culatello di Zibello DOP
Parma
14 mesi
Mortadella Bologna IGP
Bologna
Fresca
'Nduja di Spilinga
Calabria
Piccante
Bresaola della Valtellina IGP
Lombardia
3 mesiCheeses
Mozzarella di Bufala DOP
Campania
Giornaliera
Burrata di Andria IGP
Puglia
Cremosa
Parmigiano Reggiano DOP
Emilia-Romagna
36 mesi
Gorgonzola Dolce DOP
Lombardia
Erborinato
Pecorino Romano DOP
Lazio
8 mesi
Stracciatella
Puglia
SfilacciataSpecial Products
Tartufo Nero di Norcia
Umbria
Stagionale
Tartufo Bianco d'Alba
Piemonte
Ott-Dic
Olio EVO DOP
Toscana
Spremuto a freddo
Pomodorini del Piennolo DOP
Vesuvio
Essiccati
Acciughe di Cetara
Costiera Amalfitana
Colatura
Pistacchio di Bronte DOP
Sicilia
Oro verdeGet in Touch
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