Chesapeake’s Andiamo Ristorante honors generations of Italian cuisine

For the past eight years, the Scire brothers have been serving authentic Neapolitan pizza in Chesapeake, importing their ingredients directly from Italy.

CHESAPEAKE, Va. — In Italian, “andiamo” means “let’s go.” That’s exactly the reaction diners may have after visiting Andiamo Ristorante and Pizza Napoletana on Battlefield Boulevard in Chesapeake.

Simply put, co-owner Biagio Scire Jr. loves pizza. Raised in New York, he grew up eating at some of the country’s most well-known pizzerias and learning the craft alongside his family.

“We’re originally from New York, so we’ve eaten at some legendary places,” Biagio said.

Biagio and his brothers, Giuseppe and Giovanni, were raised in the kitchen, learning how to perfect pizza from an early age. Their father owned Frank’s II in Chesapeake, and the brothers followed closely behind.

“My mom started taking me to my dad’s pizza place when I was like six months old,” Giuseppe said. “I’ve literally grown up in the pizza business.”

For the past eight years, the Scire brothers have been serving authentic Neapolitan pizza in Chesapeake, importing their ingredients, and even their pizza oven, directly from Italy.

“It bakes at about 850 degrees and in about 80 to 90 seconds,” Biagio said. “It’s not crispy like your traditional New York style, it’s more on the chewy side.”

The Scires use imported, bromate-free flour. Potassium bromate is commonly used in dough in the United States, but is banned in many countries overseas due to potential health concerns.

Biagio can be found working the pizza oven every night at the restaurant, while Giuseppe handles the back of the house, preparing classic Italian pasta dishes such as penne alla vodka.

Asked what it’s like working with family, the brothers paused and laughed.

“We all get along,” Giuseppe smiled.

“We all worked together at my father’s,” Biagio added. “We’ve been doing it for so long, it’s just natural.”

Andiamo Ristorante & Pizza Napoletana is open every day except Monday at 500 S Battlefield Blvd.

This piece is part of 13News Now’s weekly Friday Flavor segment. If you have an idea of where Marta Berglund should visit next, send her an email at mberglund@13newsnow.com or message her on social media.