An Italian mini restaurant and take-away with 100% fresh, homemade pizza and pasta.

Federico and Alissa moved from Italy to Katendrecht in 2015, in their twenties, after visiting the Netherlands twice on holiday. When they got the chance to take over a spot at Deliplein, they acted fast. What started as a pasta lab grew into a small restaurant with a pizza oven and take-away. Since corona, guests can also sit down for a plate of freshly made pasta or pizza, just like in Bologna: simple, pure and with personal attention.

A mini restaurant and pasta lab, how does that work?
Alissa: “We make everything ourselves from scratch. Like at home on Sundays with mom and grandma. Federico spends 48 hours on the pizza dough, fully according to traditional methods. You can taste that. His favorite is the margherita, because it shows the quality of the ingredients right away. Many guests have been coming back for years. About 40 percent we’ve known for almost ten years. If you reserve, you can enjoy your meal here. We have 16 seats for guests.”

Do you only have local customers?
“Not at all. Through delivery services, people from outside the neighborhood find us too. Visitors from the theater, cinema and museums also stop by more often. On sunny days, people take their pizza or pasta to the Rijnhaven and eat by the water. Neighbors are regulars, but because we change the menu several times a year it stays interesting. Only the 21 pizzas always remain. And we mainly cook what we like ourselves. That’s why you won’t find artichokes here.”

What makes you proud?
“That we work with fresh products every day and waste as little as possible. Sometimes that means something is sold out, but freshness comes first. We prefer to make a bit less so everything is right. Recently an Italian guest ate our tagliatelle alla bolognese and said it reminded him of his grandmother’s kitchen. That’s the best compliment you can get.”