Volare & Bomboloni’s a new Italian restaurant in Amsterdam

In the western area of the Netherlands capital, with its neat and refined interiors, Volare & Bomboloni’s is the latest project signed by Studio Modijefsky, the most recent opening of the famous 3wo, a Horeca Group that manages around 30 food service businesses throughout Amsterdam.

This peculiar project brings together two different souls in the same format: Volare, the first concept of Mediterranean cuisine by 3wo and Bomboloni, the cocktail bar where on the weekend you can enjoy an aperitivo before dinner, a limoncello at the end of the meal and the always popular Italian fried desserts filled with custard – aka “Bomboloni”.
Volare is the reproduction of a real Italian trattoria in Amsterdam, frequented by groups of friends or families who go there to try the tasty appetizers, first courses or pizza, made with Neapolis oven technology.
The decision to use a so called open-mouth electric oven with the same cooking performance as a wood-fired oven had already been made by the owners of Volare, before the involvement of Pizza Chef Achille Parisi, who says: “I had never worked with this oven before but I immediately felt at home with it. In addition to not having to manage the wood, Neapolis is also very convenient for its settings: you can control the temperature, program the switch on, set the automatic cleaning and much more… It is part of the kitchen to all intents and purposes, silent, does not disperse heat into the work area and can be of great help even for professionals new to the business, because it is very intuitive and easy to use“.
In our interview Achille tells us about his beginnings at Volare, starting with his meeting with the Head Chef, Nadir Simionati: “We immediately got on the same wavelength with our ideas and how to propose our specialities. Although I had already worked with various types of ovens, I never had the chance to try Neapolis, with which I immediately felt a connection, both for the guaranteed baking performance and for its extreme simplicity of use. Volare offers a cuisine that is entirely Italian, with references to the most popular traditional dishes. We have also decided to focus on pizza, which we make in the size of ‘ruota di carro’ – Neapolitan style ed. – but with the texture of a classic pizza“.

So, we ask Achille how he makes his pizza: “My favourite product is between 75 and 80% hydration. With this dough I don’t need to push the oven to very high temperatures and with its insulated baking chamber I achieve excellent results. We started with important numbers right away, an average of about 100 pizzas per evening during the week and a minimum of 150 per day at weekends. In addition, with Neapolis I also bake focaccia and bread, as well as dabbling in the preparation of some ingredients used for the various toppings“.
We will certainly hear a lot about Volare and its beautiful story that recounts of exporting the Italian culinary tradition, in which quality heat becomes one of the fundamental elements to ensure a great variety of production with the certainty of perfect baking, always.

Volare Amsterdam
Where: Admiraal de Ruijterweg 79, Amsterdam