All Original Italian Ingredients
The Best Italian Pizza in Amsterdam!
Pizza baker with 30 years of Experience in making Original Italian Pizza!
Pizza Menu
5 Formaggi
Salamino e Funghi
Salamino
Tonno e Cipolla
Prosciutto e Funghi
Napoli
4 Stagioni
Pizza Margherita
tomatensaus, mozzarella
(Tomato sauce, mozzarella fior di latte)
Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.
Capricciosa
Pasta Menu
Penne col Tonno
Spaghetti al Pomodoro e ‘Nduja
Tagliatelle al Tartufo
Spaghetti al Pomodoro
Spaghetti del Boss
Spaghetti Aglio, Olio, Peperoncino
Carbonara
Lasagne Bolognese Originale
Penne al Pomodoro
Penne all’Arrabbiata
Calabrian Food
ITALIAN BIO PRODUCTS - MINI MARKET
Straight from the farmer.
Riso Riserva Gallo Carnaroli 1kg
The characteristics of Carnaroli rice
Carnaroli rice is characterized by large and particularly elongated grains (about 7 millimeters) with a pearly color. The pearl is the opalescent part of the grain that favors the absorption of seasonings. It has a high amylose content, a characteristic that makes the grain more resistant to cooking, not causing it to overcook and disintegrate, but keeping it compact. It is very difficult to lose starch but it has a good ability to absorb liquids and condiments during creaming. It is considered one of the finest Italian rice and most suitable for the preparation of an excellent risotto.
Garofalo – Ditali
This pasta takes its name from the thimbles used for sewing, ditali in Italian; Garofalo Ditali are perfect with sauces, but also flavour legume soups and minestrones.
Their careful processing helps them maintain all the organoleptic characteristics of the wheat, which is reflected in their colour and flavour.
Desantis – olio extra vergine di oliva classico 1l
European union origin.
l'olearia Desantis is a company dedicated to quality, handed down from father to son since the 1950s by Giovanni Desantis, and with this culture of tradition we offer the classic extra virgin olive oil line.
Extra virgin olive oil is a food that enhances the healthy Mediterranean diet both in cooking and raw.
Tigullio gran pesto alla genovese
A new Tigullio is born from the usual ingredients: more delicious and with an even fresher taste.
In the new Pesto Tigullio alla Genovese we have improved the combination of our ingredients to give you an even better pesto with an even more rustic texture, creating our best recipe ever. The even more intense taste of fresh basil and the strong notes of Grana Padano DOP and Pecorino Romano DOP come together for a pesto with a rich and balanced flavor.
Garofalo – Orecchiette
This pasta shape is typical in Apulia and has become widespread throughout Italy; Garofalo Orecchiette combine the tradition, innovation and excellence of Pasta di Gragnano PGI.
The roughness of the external surface obtained through bronze drawing enhances the flavour of sauces.
Not just with broccoli rabe, as is traditional: this speciality of regional cuisine adapts to the most varying condiments.
Garofalo – Pappardelle Nido
Garofalo Pappardelle Nido are a typical Tuscan dish, a speciality arisen from the passion and ancient knowledge of pasta masters.
Their porosity is the result of a delicate balance between premium ingredients and bronze drawing, allowing them to bind to sauces.
They remain al dente and have a full-bodied appearance.
Garofalo – Casarecce
Evoking the genuine pleasure of handmade homemade pasta, Garofalo Casarecce are suitable for traditional first courses and modern and daring recipes.
The bronze drawing allows obtaining a curved tip and a rolled parchment-like shape which absorb condiments well.
This is how a Pasta di Gragnano PGI that offers so much taste at the table is produced.
Garofalo – Penne Lisce
With a cylindrical shape and an oblique cut at the ends, Garofalo Penne Ziti Lisce go well with fish-based sauces.
They are bronze-drawn pasta that is porous and rough, to be savoured slowly to appreciate the taste that comes from quality, tradition and an ability to innovate while respecting the past.
