nNea Pizza

The name stands for New Neapolis, or new Naples, and sums up well the philosophy of Vincenzo Onnembo who in a few months has bewitched Amsterdam. His Neapolitan-style pizza offer spans from the classics like Margherita and Marinara, to richer pies like the Mortazza with pistachios, ricotta and dried tomatoes; or Quattro Pomodori, with San Marzano tomatoes, green semidried, yellow and red piennolo tomatoes. Every single dough is light and digestible, with a leavening time of 50 hours and an excellent balance of flavours. Wines are strictly from Campania.