At nNea you eat the most delicious traditional Neapolitan pizza

When cycling down Amsterdam's Bilderdijkstraat, the restaurant nNea is unmissable thanks to its bright blue facade. Neapolitan nNea is not the pizzeria from "around the corner. With centuries-old traditions as its foundation, the new generation of dough masters adds a touch of chemistry to create the ideal pizza dough. Dough master Vincenzo makes the new generation pizza here; "fluffy, not crunchy." nNea therefore does not call its pizzas fast food.

The perfect crust
Before the pizza appears on your plate, Vincenzo has allowed the dough to rise for 38 hours. If something goes wrong with the fermentation process, nNea's door stays closed the next day and no pizzas are served. Vincenzo lives for his pizzas. After rising, the pizza is kneaded by hand and topped with daily fresh products, sourced from Italy. The pizza then goes into the bright yellow pizza oven for 60 seconds to come out perfectly baked.

Paired with a matching wine from Campania, you may be eating the tastiest pizza in Amsterdam at nNea.