Miami's First
Pizza Omakase
Still steaming. Finished tableside. Every course a surprise.
— Coming Soon to Miami —
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 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 verdeThe Pizzaiolo
Marco Fiorelli
Founder & Head Pizzaiolo
Marco Fiorelli grew up in Naples, where pizza is not food — it is religion. After training under Maestro Enzo Coccia at La Notizia and spending three years perfecting the art of Neapolitan dough in a small forno in Trastevere, Rome, Marco moved to Miami with one obsession: to create the most theatrical pizza experience in the world.
Affidati is the result of that obsession. Every course, every finish, every slice of Prosciutto laid tableside — it is Marco’s love letter to Italian cuisine.
"Pizza is not about the dough. It’s about the moment the topping touches the heat. That’s where the magic lives."
Founder's Wall
Claim Your Tile
Be among the first 50 to sign up. Your name, fired into a handmade tile, placed permanently on our wall.
Founding members receive: a personalized tile on the Affidati wall · priority reservation access · a welcome gift at your first visit
Only 50 spots. 47 remaining.
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