Arelis Rosa
- Owner
About
Arelis Rosa Salas is a Puerto Rican entrepreneur, operator, and pizzaiola who spent four years at the helm of Tre Amici, one of the most recognized Neapolitan pizza operations in Puerto Rico. As the driving force behind its daily operations, she led the concept to over $1 million in gross sales, a 117% growth rate, a spot in Pizza Today’s Pizzerias To Watch 2024, and a place among the Top Bars in Puerto Rico by World Class 2025. That last recognition carried a deeper meaning for Arelis — it reflected a dream she had carried from the beginning: to create a concept where craft cocktails and Neapolitan pizza elevated each other, turning every visit into a full sensory experience.
For Arelis, the craft has always been twofold: mastering the dough, and developing the people around her. Her greatest skill is leading teams into competitive arenas and guiding them to achieve what they didn’t know was possible.
That craft showed up on the world stage. At Pizza Expo Las Vegas 2022, her team placed Top 10 in Italian Sandwiches and Top 30 in Neapolitan Pizza worldwide. The following year at Pizza Expo New Jersey 2023, they earned Second Best Calzone in the Northeast United States — results that put Puerto Rico on the map in one of the most competitive culinary industries in the world.
It was also through the collective vision of the Tre Amici partners that the panuozzo napolitano was introduced to Puerto Rico for the first time — a sandwich built from the same fermented dough as Neapolitan pizza, baked in a wood-fired oven, and unlike anything the island had tasted before.
In November 2025, Arelis channeled everything she had built into something entirely her own: Andiamo, a Neapolitan panuozzo and pizza concept co-founded and operated by three women, each bringing a distinct set of strengths to the table. Karen Aguayo brings over a decade of experience across the finest kitchens and bars in Puerto Rico, a deep understanding of the synergy between food and cocktails, and the rare ability to communicate with guests in five languages. Gisselle Rosa brings over 20 years of successfully managing service businesses, with the operational expertise to keep everything running with excellence. And Arelis leads with the fire — the competitions, the craft, the community built over years of showing up. At Andiamo, it is women who stand behind the wood-fired oven — mastering the flame, shaping the dough, and redefining what Neapolitan pizza culture looks like in Puerto Rico. Together, they are taking the panuozzo further than it has ever gone.
Andiamo is now making history as the first food concession ever established at Hacienda Santa Ana, home of Ron del Barrilito — the oldest rum brand in Puerto Rico. After being selected through a competitive process, Andiamo is currently in the construction phase, building out the space according to Ron del Barrilito’s direction. A wood-fired oven, rooted in Neapolitan tradition, will soon live inside one of the most iconic and historic spaces on the island.
Arelis Rosa represents a new generation of women in pizza: rooted in tradition, sharpened by competition, and bold enough to build something the island had never seen before.
For Arelis, the craft has always been twofold: mastering the dough, and developing the people around her. Her greatest skill is leading teams into competitive arenas and guiding them to achieve what they didn’t know was possible.
That craft showed up on the world stage. At Pizza Expo Las Vegas 2022, her team placed Top 10 in Italian Sandwiches and Top 30 in Neapolitan Pizza worldwide. The following year at Pizza Expo New Jersey 2023, they earned Second Best Calzone in the Northeast United States — results that put Puerto Rico on the map in one of the most competitive culinary industries in the world.
It was also through the collective vision of the Tre Amici partners that the panuozzo napolitano was introduced to Puerto Rico for the first time — a sandwich built from the same fermented dough as Neapolitan pizza, baked in a wood-fired oven, and unlike anything the island had tasted before.
In November 2025, Arelis channeled everything she had built into something entirely her own: Andiamo, a Neapolitan panuozzo and pizza concept co-founded and operated by three women, each bringing a distinct set of strengths to the table. Karen Aguayo brings over a decade of experience across the finest kitchens and bars in Puerto Rico, a deep understanding of the synergy between food and cocktails, and the rare ability to communicate with guests in five languages. Gisselle Rosa brings over 20 years of successfully managing service businesses, with the operational expertise to keep everything running with excellence. And Arelis leads with the fire — the competitions, the craft, the community built over years of showing up. At Andiamo, it is women who stand behind the wood-fired oven — mastering the flame, shaping the dough, and redefining what Neapolitan pizza culture looks like in Puerto Rico. Together, they are taking the panuozzo further than it has ever gone.
Andiamo is now making history as the first food concession ever established at Hacienda Santa Ana, home of Ron del Barrilito — the oldest rum brand in Puerto Rico. After being selected through a competitive process, Andiamo is currently in the construction phase, building out the space according to Ron del Barrilito’s direction. A wood-fired oven, rooted in Neapolitan tradition, will soon live inside one of the most iconic and historic spaces on the island.
Arelis Rosa represents a new generation of women in pizza: rooted in tradition, sharpened by competition, and bold enough to build something the island had never seen before.
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