nNea
nNea's own account of its dough is the clearest local-grain finding of the Amsterdam set: the house blend mixes Italian flour from Molino Denti with local Dutch Emmer (Triticum dicoccum) and Einkorn (Triticum monococcum), a deliberate bridge between southern Italy and the Netherlands rather than an imported recipe reproduced unchanged. Chef Vincenzo Onnembo, who placed among the last ten in the Pizza UNESCO competition, has run the wood-fired oven since the pizzeria opened on Bilderdijkstraat in 2019.
Why it is here
nNea's own account of its dough is the clearest local-grain finding of the Amsterdam set: the house blend mixes Italian flour from Molino Denti with local Dutch Emmer (Triticum dicoccum) and Einkorn (Triticum monococcum), a deliberate bridge between southern Italy and the Netherlands rather than an imported recipe reproduced unchanged. Chef Vincenzo Onnembo, who placed among the last ten in the Pizza UNESCO competition, has run the wood-fired oven since the pizzeria opened on Bilderdijkstraat in 2019.
What to order
Margherrata (margherita with home-made stracciata cheese); Mortazza (mortadella, ricotta, pistachio)