nNea, in Amsterdam, the No. 1 pizzeria in the Netherlands

Neapolis and S series ovens for top-notch baking

 

Amsterdam is one of the most eclectic and fascinating European capitals to experience. Full of stories and contradictions that converge into a complex and particularly stimulating culture.

 

In this context, nNea Pizza by Vincenzo Onnembo was born, determined to bring the best pizza to the Netherlands, reaching the 1st place in the country and the 9th place in Europe in the 50TOP Pizza 2023 ranking.
This achievement was attained through the steadfast commitment to pursue the best in all factors contributing to make a product of absolute quality.

 

Entering nNea, one immediately senses the vitality that the place and the staff infuse into their daily work.
Vincenzo tells us that it all started five years ago when he noticed a gap in the Dutch pizza landscape. “I noticed that there was no distinctive pizza here. Today I go here, tomorrow I go there; pizza was seen more as fast food, all very similar.”

 

Together with his business partner, Limau Chen, he decided to open nNea Pizza in Amsterdam, carrying forward the importance of tradition and innovation. “Here, dough and baking are the most important elements,” says Vincenzo, emphasising the attention dedicated to the pizza-making process, which requires 50 hours of work and passion before being cooked in the Neapolis oven in just 90 seconds.
They mainly offer a contemporary Neapolitan pizza with a pronounced crust and a unique flavour given by a specific blend of Italian and local flours.

 

Why does “nNea” stand for?
“The double ‘N’ stands for ‘New’ and ‘Neapolis,’ the ancient Greek name for Naples, reflecting the contrast between tradition and innovation that characterises the restaurant.”
There is great respect for the dough, which reflects Italian craftsmanship, combined with refined and modern toppings.

 

Vincenzo relies on the technology of Neapolis and S series S100E electric ovens.
“The choice was made simultaneously,” he explains, “initially driven by the desire to elevate the quality level of products such as ‘padellino’ – a pizza baked in small round pans ed. –, focaccias, and similar items. Because within nNea menu, we have a few starters, appetizers that have different leavened bases compared to pizza. S series also allows me to offer a whole range of products that I then finish with Refining®.”

 

What products do you make with S series and Neapolis ovens?
“With S series, we make tray pizza and bread for an appetizer that I hold dear, called ‘Pane e pummarola’. We also bake ‘padellino’, which we serve as specials, and tray pizza. Lastly, we prepare ‘focaccioni’ to accompany our platters. On Neapolis, instead, we make contemporary Neapolitan pizza and takeaway pizza slices served at our adjacent venue, Next Door.”

 

Speaking of the benefits he finds on the ovens, Vincenzo explains:
“First of all, the management: they are clean, easy to use for anyone, but they still retain the specificity of the settings that the professional can understand and manage. […] I was able to train my staff very, very quickly; the people I had as helpers were using the oven just after an hour.”

 

Moretti Forni’s technologies are not only for the pizzas for nNea and Next Door, but they are also used to experiment new proposals for the menu and training future pizza chefs.
In fact, Vincenzo reveals that he already needs to purchase a new Neapolis and is enthusiastic about the idea of training new professionals who can carry on the passion for Neapolitan pizza.

 

We bid farewell in front of a slice of his ‘Partenope’: roasted octopus, red and yellow Piennolo tomato, buffalo stracciata cheese, oregano, and parsley.

 

We feel at home, surrounded by the design of our ovens and the goodness of this pizza that encapsulates all the Italian vibes.