Siamo Ristorante & Pizzeria has been a family-run fixture in Miami Springs for more than 15 years, built around scratch cooking: wood-fired pizzas, fresh pastas, and desserts made in-house. The restaurant sits just minutes from Miami International Airport.
The kitchen's centerpiece is a wood-burning brick oven imported from Reggello, in the hills outside Florence. Several ingredients are sourced directly from Italy, including flour from Naples, prosciutto from Parma, parmesan from the Pianura Padana, and olive oil from Tuscany.
The bread coming out of that oven has drawn particular notice for its springy, nutty texture. The prosciutto and mushroom pizza is a cheese-heavy, cured-meat-topped option on the menu, and the lobster ravioli arrives generously stuffed and sized for sharing.
The kitchen's centerpiece is a wood-burning brick oven imported from Reggello, in the hills outside Florence. Several ingredients are sourced directly from Italy, including flour from Naples, prosciutto from Parma, parmesan from the Pianura Padana, and olive oil from Tuscany.
The bread coming out of that oven has drawn particular notice for its springy, nutty texture. The prosciutto and mushroom pizza is a cheese-heavy, cured-meat-topped option on the menu, and the lobster ravioli arrives generously stuffed and sized for sharing.